From a concept born out of the uncertainty of the COVID-19 era to two distinct dining destinations with ambitions to grow beyond Johannesburg, Ukko and Vlamo represent a story of resilience, evolution and an uncompromising approach to hospitality. Ukko was created to bridge the gap between casual and fine dining, offering guests an experience that felt accessible yet elevated. Five years later, Vlamo builds on that foundation with a more luxurious, Mediterranean-inspired concept centred on “elevated simplicity.”
Behind both restaurants is a team that has grown from 38 people to more than 200, with some staff members having been part of the journey for over a decade. As the brand looks towards potential expansion into Cape Town and an ambitious new rooftop concept in Johannesburg, we speak to the manager of Ukko and Vlamo about building a lasting restaurant brand, navigating the challenges of hospitality, and why great food, service and aesthetics all need to work together.
Can you tell us the story behind Ukko and Vlamo? What inspired the concepts, and how do the two restaurants differ?
Ukkō is a concept that was created during the covid times. During the time, our stores were shutting down. It came out of dark situation actually. After we closed all of the stores we had in 2019 when Covid started, .we needed to create a space that can cater for the gap in the market between casual dining and a fine dining establishment, and we need to create a concept that can exist in-between. Where people can come out and experience a casual space in the same time, not too casual but also they get the service of a fine dining experience. It was the last straw we had. We wanted to open something after Covid as it was a do or die concept. If it couldn’t work, we wouldn’t be here today.
Five years later here we are at Vlamo. We followed the same concept. We went from the god of thunder, which is Ukkō, to Vlamo the goddess of water. We tried to follow the same naming convention when it comes to our stores. We follow the gods names. Vlamo is more of a luxurious concept. Our offering is completely different. We went more Mediterranean. Ukkō focuses on more Mediterranean/Asian offering, accessible everyday food. Vlamo is more on modern and simple. We focus on an elemental dining experience. There is nothing more than 3 ingredients in our plate. So we are going with elevated simplicity.
Both restaurants have built distinct identities. How would you describe the experience to your guests?
I would describe it as fun and easy. You’ll feel welcome as you walk through the door. You’ll definitely will notice the service style in our stores. We are more focused on detail and attention of the dining experience. From the moment you walk through your door, to the moment you get your bowl, the elements are applicable.
What has been the biggest challenge in managing two successful restaurant?
The biggest challenge has been people. Managing 210 people is challenging. We moved from 38 staff members into 210 now between the stores and that is across Ukkō, Vlamo, and The Central Kitchen. People management is a very hard job to do. The interest in being in the hospitality industry and all its changes. I find that the younger generation doesn’t want to be in the hospitality industry. They want to be in different jobs so it is difficult to find people who are interested in the work. However, we are blessed to have a unique team and individuals that want to grow and be in the industry. At Ukkō, I have staff members who have been with me for the last 15 years. They opened multiple stores with me. There are people we moved over and promoted to management. Most of the people that are on the floor with me right now, they have been there for 9 plus years. It says that they are happy, comfortable and they see growth, so they are part of the journey.
South Africa’s restaurant industry is highly competitive. What do you believe sets Ukkō and Vlamo apart from other dining destinations?
Honestly, I don’t know if I would say the industry is highly competitive. I think people are fighting for space in not food and service. Throughout this square mile, there is very few places you can do good business based on the location.
Operators are competing to be the first to take the space. Sandton Gate, it was a complex everyone wanted to be in but only 3 restaurants made it there. As of industry standards and competing out there – there are a lot of restaurants out there. I feel there is a lot of beautiful places that are aesthetically pleasing but you end up with mediocre food and service. That was a concern for me. The next project I was working on, which is Vlamo, I wanted to make sure we reach all 3 elements: amazing aesthetics, good food and excellent service. In order for us to make it one of the top 10 in Johannesburg, we have to touch up on all these 3 elements and I think well do that.
Food trends are constantly evolving. How do you balance staying innovative while maintaining the signature dishes your customers love?
Our concept is very simple. No gimmicks. No trends. We do not build our menus on trends. We do not build our cocktails and wines lists on trends. We keep our food simple. We understand the South African palette and market. We went back to classic cocktails in the mixology bar and we avoid any gimmicky stuff at the table and at the bar.
Looking ahead, what are your growth plans for Ukko and Vlamo? Can customers expect new locations, collaborations, or menu innovations?
We are looking at one more location where we could have Ukkō, possibly in another city. We are looking at Cape Town and the same for Vlamo. We hope we can spread however, there is a new concept coming up. It’s more entertainment. We are looking for a very up market rooftop. As you know we do not have many upmarket rooftops in Johannesburg. We looking to do one of the most sought after rooftops in Johannesburg very soon.
Finally, what advice would you give to aspiring restaurateurs who want to build a brand that’s both commercially successful and culturally relevant?
Working hard never killed anyone. Be prepared for the long hours and disappointments. It is part of the game. Always remember, if anything feels too easy for you, you’re not doing it right or it’s not going to be a good concept. If it’s very hard, you are doing something not many people can do. Doing this project was extremely hard in all aspects. Anything that seems easy, you understand you are not going to go far with it. If it’s harder, that’s when you realise you have done something not done by everybody.
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