Onur Şafak, who had been investing in various sectors in Europe until 2008, moved to the United States, taking the first steps toward his future success story. His entrepreneurial spirit and willingness to take risks made him stand out as a Turkish entrepreneur in New York. Onur Şafak, Chairman of Maya Prestige Group, started his journey in the United States with the ice cream industry and combined this experience with many other ventures and business experiences. His strategic steps, along with his education and experience from Turkey and Europe, led him to establish Maya Prestige Group in 2024. After working for an export company in America for four years, Şafak ventured into his first entrepreneurial experience by opening an auto gallery. After eight years of education and knowledge acquisition, he entered a new industry: the food sector.
In 2019, Şafak, who had developed himself as a gourmet in Greece, Austria, and Italy and wanted to bring the culture he admired to America, acquired Green Blend Eatery, located at 8th Avenue and 30th Street in Manhattan. Focused on vegetarian and gluten-free healthy eating, Green Blend Eatery grew and became a chain, introducing Şafak to the restaurant and bar sector in Manhattan.The fame of Green Blend Eatery and its appreciation by New Yorkers, coupled with the pandemic period, turned into an advantage for Şafak, who helped many people in need in New York. He earned the respect and trust of Manhattan residents. Reflecting on the lockdown period during the pandemic, Şafak said, “Everything was closed, restaurants weren’t serving. I told many hotels in Manhattan that I could volunteer to provide services and help to them, frontline health workers, and the public. I personally delivered them. I kept working tirelessly during the pandemic.”Şafak brought Green Blend from scratch to a market value of $1.5 million. In one of Manhattan’s most upscale neighborhoods, the Upper East Side, he established Blue Mezze Bar Restaurant. Opened in 2021 at 2nd Avenue and 77th Street, Blue Mezze Bar quickly became one of the most popular venues in the Upper East Side, introducing customers to the flavors and culture of Southern Europe and Turkey.The adventure that began with the Green Blend brand has today reached an annual turnover of $4 million, while Blue Mezze Bar Upper East Side boasts an annual turnover of $5 million. In January 2024, the young entrepreneur took over the Blue Mezze Upper East Side location entirely on his own and now experiences the excitement of opening a new venue. Şafak is preparing to open Zoi Nomad on the ground floor of the Life Building, which was built in 1883 and also served as the headquarters of the world-famous Life Magazine. The restaurant on the lower floor of the 10-story, 100-room hotel had closed during the pandemic. When Şafak, looking to open a new restaurant in Midtown, encountered this opportunity, he did not want to miss it. Şafak says, “It’s exciting to run a business in a building where a brand like Life Magazine, which has a place in American history, operated.”Zoi NoMad will have a seating capacity of 60 and a bar that can accommodate 20 people. The lower floor, which previously operated as a speakeasy bar, will also be utilized.Following Zoi NoMad, Şafak made another investment with Ten11 Lounge Bar. Additionally, through a partnership in Turkey, he established Barrow and Barrel to prepare for the wine trade in America. Noting that he will soon employ 100 people across four different locations in Manhattan, Şafak states, “I’ve been working tirelessly since I came to America. I didn’t have any hobbies other than working. It’s a great joy to see my efforts paying off.”When asked for three pieces of advice for a new entrepreneur coming to America, he says, “Be patient, learn the language, and be honest.” A Beşiktaş fan, Onur also served as vice president of the BJK USA association. In 2015, he was part of the team that organized various events on behalf of the association. When asked if there was a moment in America he could define as his "shining star" moment, Şafak replies, “I’m not at that point yet where I can say my star has shone. I always want more.” Photos by Koray Kasap
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