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How many men do you know that have started successful businesses without even hanging a sign on the door? Not many. The Saker brothers are the exception, fundamentally drawing traffic from their commitment to quality and market sensitivity.

The Saker Brothers, Eddy and Basel command over 50 years of combined experience in the restaurant and hospitality industry specializing in Lebanese and Italian Cuisine. As early as 2005, three years before the launching of "On The Wood" the Saker Brothers started to investigate the appropriate technology for the implementation of their concept. After several studies, experiments and product tests, the Saker Brothers found 'Stone Wood' technology. An American oven that utilizes a monolithic cast ceramic cooking surface that prevents the wastage of heat, and in-turn creates a consistent, unbroken heat transfer, resulting in a superior quality product. The benefits of Stone Wood technology was profound. The Saker Brothers were able with a single oven setting prepare six distinct types of dough, as well as, prepare both Lebanese and Italian food.


Furthermore, they were recognized by the founders of 'Stone Wood' as the first company to utilize their oven for such a fusion of Lebanese and Italian cuisine. Having their vision and technology set, in 2008 the Saker Brothers united their energy and know-how and launched their first branch of on "On The Wood" in the UAE. Within a 5 year window, they have successfully opened 8 branches in the United Arab Emirates, 3 branches in the Sultanate of Oman, and have set their eyes on expanding to the American, GCC, MENA and European Markets.
In addition to their professional backgrounds, the cultural roots of Eddy and Basel well prepared them for the launching of "On The Wood". Stemming from the ancient Bekaa Valley where the Roman Empire had left a tremendous cultural and gastronomical influence on the residence of the region. At a very early age the two brothers learned the value of good olive oil, home-made dough, fresh fruits and vegetables that were grown within their hometown. Where they learned to appreciate quality ingredients and homemade food. The two brothers often say "Good food comes from the heart" Although Eddy and Basel have less time to spend in the Bekaa Valley today as they had in the past, the Bekaa Valley has never left them on their journey and development of "On the Wood". Their cultural heritage has allowed them the culinary sensitivity to seamlessly combine a fusion of Lebanese and Italian cuisine.

The evolution of "On The Wood" is natural, similar to the quality of fresh and healthy ingredients that they use every day. You will not find any ready made goods on their counters or shelves; it all comes fresh out the oven to the consumer. Recognized by Time Out Magazine "On The Wood" has won two distinguished awards: "Best Mankoushe Kneffe" and "Best Dish". "On the Wood" restaurants now seek like minded strategic investors to expand their franchise around the world that share their commitment of excellence and the spirit of originality and innovation.