The heartwarming history behind Mezza Lebanese Kitchen
Peter Nahas, Co-Founder and Chief Concept Officer partnered with his brother Tony in 2012 and transformed their three family-run restaurants into Mezza Lebanese Kitchen—the franchise we all enjoy today.
After immigrating from Lebanon to Halifax at a young age, Peter and Tony Nahas’ parents opened up several family restaurants around Halifax. From a young age, Peter experienced daily what it was like to work as an entrepreneur. “I always joke that I grew up in a food court,” Peter explains. “Ever since I was five, at lunchtime and after school, I would walk over from elementary school to the mall, where my parents were working.”
It wasn’t until 2012 that these businesses were taken over by the two brothers. “We took the three restaurants my parents owned at the time, each operating under a different brand and name. Back then, the fast-casual market wasn’t really a thing, so we decided to bring them together and launch Mezza Lebanese Kitchen.”
Peter offers some insight into the strategy behind Mezza’s success. “We focus on three fundamental pillars at Mezza—food, family, and fundamentals,” he says. “These are the core elements that guide us. Family extends beyond just Tony and me as brothers; it includes our staff, team, franchisees, and customers—they’re all part of our family. Our fundamentals represent everything we believe in and stand for.”
12 years later, Mezza is now a successful franchise expanding across Atlantic Canada. With over 20 locations and growing, the restaurant has become a household name throughout the Halifax region. When speaking with Peter on the impact the city’s community had on Mezza, he says, “It’s not just the Lebanese community we grew up in, but specifically the Halifax community, which we’re always looking for ways to give back to.” He adds, “Halifax has done more for us than we’ve done for Halifax.”
The franchise’s success continues to grow. In August 2024, Mezza announced the opening of their new production facility in Dartmouth: “Our new 15,000-square-foot head office and production facility allows us to take the products we’ve been perfecting, along with the secret recipes my father has passed down over the last 35 years, and distribute them federally, coast to coast.” Throughout this expansion, Mezza remains committed to its roots. “We still make everything in-house, just like we did 35 years ago. The only difference is, instead of using a tiny machine, we now have one that’s 15,000 square feet and incredibly large,” Peter explains.
The new production facility is a true demonstration of how far Mezza has come, and Peter is quick to acknowledge the risks that come with growth. When asked what advice he would give to entrepreneurs hesitant to take the leap and expand their business, he says, “If you don’t take the risk, you’ll never know. We’re still taking risks every day. The production facility is a massive risk—a significant capital expenditure and undertaking. Expanding into new provinces, like when we entered New Brunswick, Ontario, or Alberta, was a risk each time.” He adds, “At the end of the day, like any entrepreneur before or after you, you have to take that risk. That’s part of being an entrepreneur. I’ve failed just as many times as I’ve succeeded, but you still get up in the morning and do it all over again.”
While they expand into new regions, Peter’s Halifax pride remains undeniable. When reflecting on the strength and resilience of businesses born in this city, he says, “I’ve said this a million times: take any successful restaurant or business from Halifax, put them anywhere on the planet, and I believe they’d succeed.”
“That’s my favorite part about being a Haligonian—seeing the success stories that come out of here and knowing that if you can make it here, you can make it anywhere.”
