Zoi's Triumph in the Historic Life Magazine Building: A Journey Led by Onur Şafak
Onur Şafak, who had been investing in various sectors in Europe until 2008, moved to the United States, taking the first steps toward his future success story. His entrepreneurial spirit and willingness to take risks made him stand out as a Turkish entrepreneur in New York. Onur Şafak, Chairman of Maya Prestige Group, started his journey in the United States with the ice cream industry and combined this experience with many other ventures and business experiences. His strategic steps, along with his education and experience from Turkey and Europe, led him to establish Maya Prestige Group in 2024. After working for an export company in America for four years, Şafak ventured into his first entrepreneurial experience by opening an auto gallery. After eight years of education and knowledge acquisition, he entered a new industry: the food sector.
- Published in Restaurants
- Written by Admin TOA
Elvis Baez is the son of a family who migrated from the Dominican Republic to Union City, New Jersey in early 1970’s. After getting education from Memorial High School, he pursued courses at Bergen Community College, furthering his education. His first professional job was in car sales. After gaining about five years of experience in the industry, he transitioned into album production in 1996. Along with his two brothers, he rented a studio and produced albums under the name LR Records from 1996 to 2004. Elvis developed a fondness for cigars at the age of 18. It was also the year when his first child was born. His father used to smoke cigarettes, so Elvis asked him not to smoke cigarettes around his son. His father respected his decision and quit smoking cigarettes around his grandchild, but Elvis’s brother introduced him to cigars instead. He recalls, "I asked my father not to smoke around my son, but I ended up starting cigars myself."
Located in the heart of New York City, 1st Avenue and 61st Street, Sea Salt Mediterranean Restaurant offers a unique dining experience that sets it apart from traditional establishments. After working with three successful ventures in Atlanta, Las Vegas, and now New York, Ertan Kuşdil, the owner of Sea Salt, brings a taste of the Mediterranean to the bustling city. Kuşdil shares his insights into the concept behind Sea Salt and its journey in the restaurant industry. 
Alex Nissirios, the owner of Stamna Greek Tavern in Bloomfield, New Jersey, has an intriguing life story that spans over four decades in the restaurant business. Originally from Greece, Alex arrived in the United States in 1970 at the age of 15. His mother, father, and two brothers had already settled in the US prior to his arrival. In Greece, Alex's father worked as a contractor but faced financial difficulties and lost all his money. This prompted his decision to move to America to seek better opportunities. In the meantime, Alex and his siblings were left in the care of a housekeeper while their parents worked tirelessly to establish themselves in the new country.
In Erzican, during his days as a shepherd, Zeynel (Zach) Erdem found a newspaper while roaming in the highlands. He saw a photo of Manhattan in the newspaper and was fascinated. He thought to himself, "One day I will go to New York." He was admitted to the engineering faculty in Erzurum but couldn't stay there. He dropped out of school. The following year, he was admitted to the tourism and hotel management department in Edirne. He continued his studies in tourism and hotel management. The idea of going to America never left his mind. He applied for a student visa. He collected money for his ticket from his friends who worked with him at school and the hotel. At the age of 21, he set off for America.
