Tandem Restaurant is a ‘dream come true for Co-Owners Chef Younes Sabouh and GM Emma Sabouh. After working together for the many years they decided to take the plunge in April 2016 and open their own space in Carrboro, where they live and raise their family.
The core focus of Tandem is to offer great food in a warm, relaxing environment – a place in the community where people come to unwind and have fun. The name Tandem reflects the closeness of their working and personal relationship. Tandem has been a life long dream for the couple, a dream that has come true in 2016, a dream that they want to share with everyone.
Chef Younes Sabouh
We strive to wow our customers with delicious food, exceptional service, and beautiful surroundings
Chef Younes has deep culinary roots from his mother and his childhood growing up in Morocco where he learned the traditional style of cooking using techniques like braising, cooking in clay, over fires. Following the bulk of his culinary training – throughout numerous regions in France – working under esteemed chefs, he was offered the role as the exclusive private chef for the Hermes Family, where he traveled the world and was exposed to a multitude of culinary scenes. This led him eventually to America and NC, where he worked for the high-class establishments the Washington Duke and the Umstead Hotel before exploring local farmers and embracing the Carrboro Culture.
Living the Tandem Life!
Emma Sabouh – originally from England who moved to the USA 20 years ago – has 22 years of Hospitality experience in 5-star operations such as Loews Hotels & Resorts and Crowne Plaza. Emma became the leading Training General Manager in North America for a fast-casual dining restaurant chain and helped spearhead 2 small businesses to success through business development, operations management, and strong leadership.
General Manager / Beverage Director
With over 20 years in the food and beverage world working in an eclectic variety of bars and restaurants. Heather brings a wealth of knowledge and experience to Tandem that allows her to curate an incredible guest experience through the offering of a diverse interesting wine program, a locally sourced and seasonal cocktail program as well as ensuring the guest experience is exceeded at all times and is the priority for all our team members.
Chef de Cuisine
Originally from Wichita, Kansas and a culinary graduate of Johnson & Wales University in Providence, Rhode Island. Nathan has served in several fine-dining restaurants in Boston, MA, and NYC including L’Esaplier (AAA five-diamond) and Aska (2 Michelin Stars). Nathan’s cuisine highlights the bounty of local farmers and artisans available in the surrounding area which are showcased through the techniques he has picked up throughout his travels and experience within the industry.