In 2000, Il Forno started with a very simple idea — serve good Italian food that people genuinely enjoy. That idea came from Mr. Hussein Abed Samhan, who had just returned from Italy inspired by its flavors, culture, and the way food brings people together.
Fast forward to 2026, and that same idea has grown into something much bigger. Today, Il Forno has more than 30 branches across the UAE. But despite the growth, the heart of the brand hasn't really changed. It's still about the same thing — food, people, and moments.
Over the years, Il Forno has become part of everyday life for many families. Birthdays, casual dinners, quick lunches, late-night cravings — somehow, the brand has found its way into all of it. And that didn't happen overnight. It happened through consistency.
From the beginning, there was a strong focus on keeping the food authentic and the experience simple. No unnecessary complexity — just good quality, generous portions, and a welcoming environment.
Of course, growing from one branch to over 30 locations doesn't come without challenges. The industry changed. Customer expectations changed. Technology changed. But Il Forno adapted without losing its identity.
Online ordering, delivery platforms, and digital engagement all became part of the journey. But at the end of the day, what matters most is still what's on the table.
As Il Forno celebrates 26 years, there's a sense of pride, but also gratitude. Mr. Hussein often says that the brand didn't grow because of strategy alone — it grew because people believed in it. Customers kept coming back, and teams kept showing up and giving their best.
“This was never just about building a business,” he says. “It was about building something people feel connected to.”
That connection is what makes this milestone meaningful. Twenty-six years is not just a number — it's thousands of customers, millions of meals, and countless memories. And while this anniversary is a moment to look back, it's also a reminder of what comes next — continuing to improve while staying true to what made Il Forno what it is today.
| 
RSS Feed 
