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Making Papa Proud

Tatler Hong Kong

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July 2025

Black Sheep Restaurants founder Syed Asim Hussain has entrusted his protégé Marc Hofmann with the launch of Jean-Pierre on Bridges Street, an ode to Parisian bistros named after the latter's late father. Here, the duo talk about limitless hospitality and never resting on their laurels

- By Tara Sobti. Photography by Zed Leets

Making Papa Proud

SYED ASIM HUSSAIN

What qualities did you recognise in Marc that signalled he was ready to lead Jean-Pierre?

I haven't seen those qualities yet [laughs]. I'm kidding—the most beautiful thing about Marc, not just as a hospitality person but as a human being, is his tremendous sense of care. You can't teach care. You either have this in your blood or you don't. He's worn different hats during his ten years at Black Sheep Restaurants [Hofmann started as an intern in 2015], and the care, effort and intention have been there since day zero. He's going to stand up for what he believes in and do it in a manner that's dignified.

Did you think he'd still be a part of your team ten years later?

No, I thought Marc was annoying, entitled and self-important [laughs]. He always wanted to have a meeting with me. He was an intern and he'd ask for a weekly meeting with me to discuss his “future”. I could have killed him. Like-[all you have to do is] show up on time. Now, Marc is one of the most important people in my life. I call Marc's mum “auntie”. He calls my mum “auntie”. We've got this deep, beautiful friendship, and the fact that we get to do cool, creative things together is just an added benefit.

You've described Marc as having this “innate sense of play” in his work. How has this quality shaped the development of Jean-Pierre?

I'm a good South Asian boy and I'm really driven by duty, which is really important to me. Marc's a little bit different in that play is really important to him. I didn't really grow up with a lot of play-I'm a bit of a taskmaster. Marc brings this kind of childlike enthusiasm and wonder to the world. Without it, our restaurants would be very austere and serious.

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