Dean Hachem’s journey is a story of transformation, rooted in discipline, guided by instinct, and grounded in purpose. Born in Lebanon and raised in Kuwait, Dean’s early life was shaped by cultures steeped in tradition, perseverance, and entrepreneurial spirit. At a young age, he came to the United States to study engineering at the University of Michigan, with full intent to return to Kuwait afterward. But plans changed.
“I fell in love with the energy of the U.S.,” he says. “The possibilities here were different. I knew I had to stay and make something of it.”
That moment of staying turned into a life of reinvention. Dean became a restaurateur in the 1990s, launching The Sheik in West Bloomfield. The restaurant, known for its inviting atmosphere and authentic cuisine, became a neighborhood staple. But just as he had shifted from engineering to hospitality, Dean pivoted again—this time to the airport food and beverage industry, where he spent over two decades managing complex, high-volume operations.
Now semi-retired and living in Detroit, Dean reflects on his journey—how he made big moves, handled challenges, and built a life from curiosity and courage.
You’ve had several major career pivots. Looking back, what guided you through those transitions?
I never really chased titles or a five-year plan. What I chased was progress. I kept asking myself, “Am I growing? Am I learning?” If the answer was no for too long, I started looking for a new path. That mindset started back in Kuwait. I saw people build things from nothing—small shops, family-run businesses. It taught me that change is not a failure. It’s movement.
When I came to the U.S., engineering made sense. It was stable, logical, and respected. But once I was immersed in the culture here, I realized I wanted to build something for myself. That led me to open The Sheik. Then, when I saw an opportunity in the airport industry, I followed that too. I never saw these pivots as “starting over.” I saw them as building on what I’d already learned.
Lessons from Running a Restaurant: The Key Ingredients for Business Success
Many people fear starting over. What advice would you give them about pivoting careers or businesses?
Don’t be ashamed of change. Too many people hold on to something that no longer fits because they’re afraid of what others will say. They think walking away looks like failure. But I’ve learned that staying still can be just as risky.
If you’re thinking about pivoting, be honest with yourself. Are you doing it for the right reasons? Are you running from something, or are you running toward something better? Make sure your decisions are thoughtful—not emotional. Then take action with humility and confidence.
You came from an engineering background but never worked in that field. Do you ever regret that?
Not at all. My engineering education taught me how to think—how to break down complex problems into small parts and find logical solutions. That skill has been useful in every job I’ve had.
I use engineering logic in operations, scheduling, inventory, even in customer service. It gave me structure. It gave me confidence that I could approach new challenges with a methodical mindset. Just because I didn’t go into a traditional engineering career doesn’t mean the degree was wasted. It was one of the best investments I made in myself.
You owned a popular restaurant before moving into airport operations. What was the biggest difference between those two worlds?
The pace and the stakes. A street-side restaurant has its own rhythm—busy nights, loyal customers, slower weekdays. It’s personal. You know your regulars by name.
In an airport, you’re operating in a completely different environment. You’re serving people who are stressed, tired, in a hurry. You only have one chance to make an impression. You’re dealing with security protocols, limited space, tight contracts, and union labor. It’s like running a restaurant on a stopwatch.
But both roles rely on the same foundation: serve good food, treat people well, and run a tight ship. If you do that, you can survive in either world.
Was there a moment you almost gave up? How did you get through it?
Absolutely. The early 2000s were rough. I had just transitioned into the airport industry, and I underestimated how different it would be. I had supply issues, staffing problems, and delays I couldn’t control.
There was a time I thought maybe I’d made a mistake. But what kept me going was remembering why I made the move in the first place: to grow. I asked for help. I leaned on people who had been in the game longer than me. I studied the system instead of trying to fight it. And slowly, things began to shift.
What role has family played in your journey?
Family is everything. Whether in business or in life, you need people who remind you who you are. My wife, my kids, my extended family—they’ve been my grounding force.
When you’re juggling restaurants, contracts, vendors, and staff, it’s easy to get lost in the hustle. But at the end of the day, family reminds you what really matters. I always say: take care of your people the way you take care of your business, and you’ll do just fine.
Now that you’re semi-retired, how do you spend your time?
I still love to cook. That hasn’t changed. It’s my therapy. I also spend time mentoring young entrepreneurs who are navigating transitions. If I can help someone avoid a pitfall I’ve already seen, that’s time well spent.
I also write a bit. I’ve started reflecting more on my journey, putting some thoughts down for my website. It’s not for promotion—it’s for perspective. Sharing what I’ve learned is my way of giving back.
What’s one lesson that keeps coming back to you, no matter what stage of life you’re in?
Stay curious. I’ve said it before and I’ll say it again: curiosity has carried me through every big decision. Whether it was moving to a new country, launching a business, or taking on a contract in an unfamiliar industry—I didn’t have all the answers. But I had questions.
If you keep asking questions and stay open to new information, you’ll keep growing. The minute you think you’ve learned it all, you’re done.
What’s one mistake you see younger entrepreneurs making today?
They chase speed over depth. Everyone wants quick success, viral attention, and fast profits. But building something real takes time. It takes patience, failure, and refinement.
I’ve seen talented people burn out because they expect too much too soon. My advice is: don’t skip the grind. Do the boring stuff. Learn the systems. Build relationships. Your foundation is what determines how high you can go.
If you could go back and talk to your younger self, what would you say?
I’d tell him to trust the pivots. Don’t fight them. Don’t doubt them. They’re not detours—they’re the road.
I’d also say: speak up more. You don’t need to wait until you’re an expert to have a voice. Ask better questions. Listen carefully. And don’t be afraid to walk away from something that doesn’t serve you anymore. Time is your most limited resource—treat it that way.
Final Thoughts
Dean Hachem’s life is a masterclass in adaptability. He’s not a man driven by ego or titles, but by a quiet confidence and deep-rooted values. His success hasn’t come from following a map—it’s come from being willing to draw one as he went.
From Lebanon to Detroit, from engineering to restaurants to airport terminals, Dean’s path is a reminder that there is no single way to succeed. What matters most is your willingness to grow, to pivot, and to stay grounded through it all.
“You don’t have to know exactly where you’re going,” he says. “You just have to be brave enough to take the next step.”