Cooking up success one concept at a time
Thompson Rivers University alum Abdallah (Dallah) El Chami (BBA ‘11) has a head for business but leads with his heart — and his stomach. After starting off in the tech industry, he now owns several award-winning food establishments in Vancouver and Victoria, sharing his passion for Middle Eastern cuisine with the masses.
Mishmish, the bakery he co-owns with his partner, Leah Christ, was named 2026 Best Bakery by Vancouver Magazine.
Named after the Arabic word for apricot, Mishmish blends Western baking with Middle Eastern flavours. The idea for the bakery/café was deliberate. In a city filled with European-style bakeries, the pair saw an opportunity to offer something different.
“If I learned anything from my business degree, it’s to research the market,” El Chami says. “We didn’t want to open another version of something that already exists.”
The success of Mishmish builds on nearly a decade of experience growing the casual Middle Eastern restaurant he helped launch several years ago — Superbaba, which has also received recognition from Vancouver Magazine. Superbaba began in Victoria before expanding to Vancouver, where a third location is currently in development.
“Having both concepts receive this recognition in their early years means a lot to us,” he said. “We’re incredibly proud of the people behind them, and grateful for the teams who show up every day to make the food, create welcoming experiences, and take care of our customers.”
Winding road to restaurant industry
Despite his success, El Chami didn’t set out to build a career in the restaurant industry. After graduating from TRU with a business degree in marketing and finance, he returned to Vancouver and found work in tech, beginning with an internship at Hootsuite and continuing in the startup world for several years.
While climbing the corporate ladder, his interest in food never faded. He cooked for friends, helped with catering projects and began hosting pop-ups. Eventually, he made the decision to step away from his stable job and explore food more seriously.
His decision to change course wasn’t easy. For his entire life, his parents had been encouraging him to pursue a stable, professional path.
“They really wanted me to get my degree and have that stability,” he says. “But I always liked food. Even at TRU, I was cooking for roommates in the dorms.”
When El Chami decided to focus on food, he went all in, exploring food culture in Europe and the Middle East, including Lebanon, where he immersed himself in traditional cooking, learning from women known in their communities for specific skills.
“I spent a bunch of time with these moms and aunts and grandmothers who are these amazing home cooks,” he said, adding that when he returned home with a business plan in hand and a determination to succeed, he received the full support of his parents.
Skills plus passion equal success
El Chami (left) championed the Moustache Movement while he was a student at TRU. Pictured with Dustin McIntyre, fellow alum and former TRU Alumni Relations manager. Both were members of the TRUSU executive team.
The education he received at TRU played a critical role in bridging the gap between business and passion. Courses in accounting, finance and marketing gave him the tools to think strategically about launching and running a business — skills he still relies on today.
“There’s nothing more valuable than being able to read a P&L and a balance sheet,” he says. “A lot of people in this industry don’t know how.”
His time at TRU also shaped his approach to leadership and community. After transferring from Simon Fraser University, El Chami threw himself into campus life. He became involved in student governance, eventually serving as president of the Students’ Union, and he also co-founded the Moustache Movement, an initiative that raised money and awareness for prostate cancer through events and merchandising.
“It was really about bringing people together and building community,” he says. “That was a big part of my time at TRU — saying yes to opportunities.”
Different role, same focus
El Chami’s role today spans multiple locations and teams, but his focus remains consistent: building a strong culture and a scalable business. He emphasizes consistency, cleanliness and respect in the workplace — values he believes set his restaurants apart. Over time, he has learned to rely on strong team members and to invest in training and development.
“We don’t run kitchens like you see on TV. There’s no yelling,” he says. “You have to treat people well and resolve issues quickly. Nobody wants to come to a workplace they dread.”
Career advice
For current students and recent graduates, El Chami offers practical career advice:
“Find what you have a passion for, what excites you and then see if you can turn it into a career.”