Shahir Massoud: Today’s Notable Young Professional

Today’s Notable Young Professional is Shahir Massoud, executive chef and founding partner of the restaurant chain Levetto. We caught up with Massoud to find out what inspired his vision and what advice he would share with other young professionals…

Elevator Pitch: Describe your job in a nutshell.
As the Corporate Executive Chef for a multi-unit restaurant company, my job is a dynamic and ever-changing one. Between dealing with our suppliers, employees, guests, etc., I keep pretty busy. Part of my job is to consistently negotiate with suppliers and stay on top of their performance, service, and pricing (which fluctuates regularly in the food business). On the other hand, I try to make a personal effort to enrich each one of our employee’s work experiences in our restaurant. Every day there are also guest interactions, comments, questions, etc. That is the heartbeat of our business. And some days, when I’m lucky, I get to actually cook!

Why did you start working at your company? What was the inspiration for this career route?
I started the concept with our partners back in mid-2013. I chose this career path for a few reasons. First and foremost, it’s what I wanted to do since I was a kid. Secondly, I kept getting fired as an accountant, so that tricky habit made my career change that much easier.

What is the best part of what you do on a day-to-day basis? The most challenging part?
The best part and the most challenging part both seem to revolve around the people. I thoroughly enjoy the fact that my job is centreed around different relationships and my ability to interact, inspire, and service different types of people. It is challenging, though, to navigate what makes different individuals tick. Each employee is inspired in a different way; each guest is different, and every supplier is unique.

What is one sign that you’ve seen over the years to suggest that your work/life balance is off?
I’m a trained chef and my fridge is usually empty. That’s a pretty good sign.

Where do you see yourself in five years?
I stopped guessing. I could never have even come close predicting my path five years ago. Instead, I try to focus on more immediate personal and professional goals. If I take care every opportunity in front of me, I have faith that I’ll be in a good spot in the future.

What is one major challenge that you’ve had to overcome in your career? How did you overcome it?
Cooking professionally and subsequently building multiple restaurants offers so many different challenges. The biggest challenges, hands down, were the periods where I was the only person who knew I was going down the right path. Despite the difficult times, anyone who takes a risk, creates something new, goes down certain paths, etc. has to have an unwavering belief in themselves. It’s the only thing that carries you through.

What does success look like to you? Does Money = Happiness?
Success to me is someone who is fulfilled and stoked to be doing whatever it is that they’re doing that day. It means being able to do what you’re passionate about for a living, being engaged, and putting yourself in a position where you can reach your maximum potential professionally and personally. Money can be an ingredient, but not it’s not the equivalent or defining factor to happiness.

What is the most memorable milestone in your career?
The first great restaurant I worked in was in NYC. Every cook had their own clean towels and crisp chef coats labelled with green tape when the laundry service delivered every week. After weeks of peeling, dicing, and prepping in the basement alone, I walked into the restaurant one day after school to work. To my surprise I found my own pile, thrown in with the other cooks, and labelled in green tape with the nickname that the Mexican cooks had given me: “Shakira.” I knew at that point that I was on my way.

Do you have any advice for other young professionals?
Sometimes following your instincts means you’re the only one who knows you’re right. If you believe in what your gut is telling you, eventually the people around you will see it as well. The hardest part about being a leader or a trailblazer is to stick to that vision at times when others have no way of seeing what you do.

Where is your favourite place to wine/ dine in your city and why?
Bar Raval. The space is incredible, service is always top notch, and the food and drink are unparalleled. Every visit feels like you’ve been transported. Also, I used to work at that location when it was the previous restaurant called Teatro. It’s nice to think about the old days when the place was an absolute dump and to see how far it’s come. The space means a lot to me.

When you’re not working how do you love to spend your “Me” time?
I paint, listen to music, and drink whiskey. All at the same time.

Where is your favourite place to travel? Why?
It’s still New York City. The place has an energy like it’s the centre of the universe. It doesn’t hurt that it’s a quick flight away and I have a lot of old friends that I can crash with. I’m always inspired every time I’m there. 

If you had to choose a theme song, what would it be?
Smooth Operator by Sade. Ok, just kidding. It would be Whatta Man by Salt’N’Pepa. Ahh. just kidding again. Let’s say Born to Run by the boss, Bruce Springsteen.

If you weren’t doing what you’re doing, what would you be doing?
I have no idea. I’m not wired to have a “normal” job. What I do is absolutely what I was meant to be doing with my life.

Do you support any charities? If so, which one(s) and why is that important to you?
Recently we were proud to support an old Schulich classmate of mine (Howard Ng at PwC) who helped organize the Spring into Change fundraiser to support Sick Kids Hospital. I have a personal connection to the hospital and try to support it through Levetto or individually whenever possible.

What to you is notable?
Anything interesting, innovative, and creative in some fashion.

Blackberry, iPhone, Android, or Other?
Android. I wish more people used Blackberry, though. We have a restaurant in Waterloo after all.