Hanne Sfeir Rickert, Byblos
The restaurant’s name is the first clue that diners are in for a unique experience. Byblos, which is located in the River Station building, offers classic Lebanese fare and a complete Mediterranean dining experience.
Co-owner, manager, and marketing director Hanne Sfeir Rickert has been preparing for this role all of her life. Born in Peoria to Lebanese immigrant parents, Sfeir Rickert literally was raised in restaurants. “My father owned and operated one in Lebanon before he came to this country, so it was a business he knew and one my mother excelled at. I grew up in the kitchen, behind the counter, and waiting tables; it became the family trade,” she said.
In between working for her family, Sfeir Rickert worked other jobs to help pay for her extensive education. After graduating from Notre Dame High School, she attended Bradley University, where she majored in international studies and French, with a concentration in Middle East politics. “I’m French certified by the government of France. I spent a year and a half completing field research in conflict resolution at American University in Washington D.C., studied Mediterranean policy and linguistics in Malta, and did social policy research at the Universite of Stendhal in Grenoble, France,” she said.
After graduation, Sfeir Rickert married and planned to move East to continue her education, but she decided to spend some time with her family before leaving. She planned to secure a position in Peoria for one year and move on after the hiatus. Sfeir Rickert accepted a financial planning position but said her plans changed with the impending arrival of her daughter, Izair. “My pregnancy was rough, and I knew I couldn’t keep regular business hours, so I left my financial advisor position and turned my attention to the family sandwich shop. I saw there was room for growth, so we began a push cart business and catered special events in the area. This increased our sales tremendously and opened up the opportunity to really consider the riverfront as a viable option for our next move.”
That next move—Byblos—has been in operation since December 2001. “Byblos at the River Station is a culmination of a family dream. My family always promoted the entrepreneurial spirit and allowed me to work in that spirit all over the world. Opening up a world class, fine dining establishment in the town we’ve called home for so long was a chance I couldn’t pass up. It was in my blood; not only would I be working with my family, but I was living the American dream—seeing my parents’ hopes and desires flourish into reality on Peoria’s riverfront after 20 years of hard work,” she said.
Sfeir Rickert said she wasn’t worried that her restaurant’s non-traditional fare would turn off area diners. “Business flourishes when you’re able to pinpoint a demand in the market and then rise to meet that demand. Our establishment is unequaled in our region. Lebanese food has been around for centuries; it’s a heart healthy, taste-conscious food choice, which suits almost every palette. It’s just a different way of serving the four food groups. The amazing legacy of Lebanese heritage in Peoria—approximately 6,000 Lebanese in our area—was also a great motivation. So many people were exposed to Lebanese food at functions such as the Itoo Shish Kabob and St. Sharbel’s Food Festival, making our job easier. I believe there will always be a market for a restaurant that gives its guests a one-of-a-kind atmosphere, superb quality, and personal service.”
She pointed out dining Mediterranean style isn’t merely about the food—it’s about the entire experience. “Lebanese fine dining is traditionally a five-course meal, which we offer at Byblos. We try to provide that complete, traditional experience with our atmosphere and entertainment. Tuesday nights you’ll find Byblos alive with Mediterranean dancing. Friday night we feature a roving violinist who takes requests and plays at every table. Saturday we’re looking for a traditional ‘oud’ player, better known as a mandolin. Byblos is definitely a place to spend the evening—not only a place to have a great meal.”
The Byblos experience seems to be working well. Sfeir Rickert said because of word-of-mouth advertising, she has guests from Chicago, St. Louis, Boston, and California who make reservations to dine at the restaurant when they fly into town.
In addition to the good response she’s received, Sfeir Rickert said the best part about her job is working with her family and seeing their dreams become reality. “Working with my husband and being able to bring my daughter to work with me has been fabulous. If I were working elsewhere, I wouldn’t have the precious time with both of them that I do today.”
Sfeir Rickert said her career path is no longer as certain as it once was, but she’s enjoying the journey. “Before Byblos I looked forward to continuing graduate studies in international law and national security at either Columbia or Georgetown University and pursuing a political career. My future goals haven’t changed; however, the road to those goals is always presenting new twists and turns. Developing Byblos from the ground up has provided an amazing experiential learning and growth opportunity. As to where that will lead me in the near future, I’m open to the possibilities.”
Byblos’ future looks much more certain. “Byblos has a bright future ahead; we’re currently expanding our services to include off-site catering, private parties at the River Station, rehearsal dinners, and much more. As for other avenues of expansion, we’ve had quite a few offers to expand our business into new locations nationwide. We’re currently seeking investors for these opportunities. With Peoria’s support, we hope the city will be known for recognizing and supporting a good thing and having the first Byblos restaurant of many,” she said.
For more information about the restaurant, visit www.peoriariverstation.com. TPW
Co-owner, manager, and marketing director Hanne Sfeir Rickert has been preparing for this role all of her life. Born in Peoria to Lebanese immigrant parents, Sfeir Rickert literally was raised in restaurants. “My father owned and operated one in Lebanon before he came to this country, so it was a business he knew and one my mother excelled at. I grew up in the kitchen, behind the counter, and waiting tables; it became the family trade,” she said.
In between working for her family, Sfeir Rickert worked other jobs to help pay for her extensive education. After graduating from Notre Dame High School, she attended Bradley University, where she majored in international studies and French, with a concentration in Middle East politics. “I’m French certified by the government of France. I spent a year and a half completing field research in conflict resolution at American University in Washington D.C., studied Mediterranean policy and linguistics in Malta, and did social policy research at the Universite of Stendhal in Grenoble, France,” she said.
After graduation, Sfeir Rickert married and planned to move East to continue her education, but she decided to spend some time with her family before leaving. She planned to secure a position in Peoria for one year and move on after the hiatus. Sfeir Rickert accepted a financial planning position but said her plans changed with the impending arrival of her daughter, Izair. “My pregnancy was rough, and I knew I couldn’t keep regular business hours, so I left my financial advisor position and turned my attention to the family sandwich shop. I saw there was room for growth, so we began a push cart business and catered special events in the area. This increased our sales tremendously and opened up the opportunity to really consider the riverfront as a viable option for our next move.”
That next move—Byblos—has been in operation since December 2001. “Byblos at the River Station is a culmination of a family dream. My family always promoted the entrepreneurial spirit and allowed me to work in that spirit all over the world. Opening up a world class, fine dining establishment in the town we’ve called home for so long was a chance I couldn’t pass up. It was in my blood; not only would I be working with my family, but I was living the American dream—seeing my parents’ hopes and desires flourish into reality on Peoria’s riverfront after 20 years of hard work,” she said.
Sfeir Rickert said she wasn’t worried that her restaurant’s non-traditional fare would turn off area diners. “Business flourishes when you’re able to pinpoint a demand in the market and then rise to meet that demand. Our establishment is unequaled in our region. Lebanese food has been around for centuries; it’s a heart healthy, taste-conscious food choice, which suits almost every palette. It’s just a different way of serving the four food groups. The amazing legacy of Lebanese heritage in Peoria—approximately 6,000 Lebanese in our area—was also a great motivation. So many people were exposed to Lebanese food at functions such as the Itoo Shish Kabob and St. Sharbel’s Food Festival, making our job easier. I believe there will always be a market for a restaurant that gives its guests a one-of-a-kind atmosphere, superb quality, and personal service.”
She pointed out dining Mediterranean style isn’t merely about the food—it’s about the entire experience. “Lebanese fine dining is traditionally a five-course meal, which we offer at Byblos. We try to provide that complete, traditional experience with our atmosphere and entertainment. Tuesday nights you’ll find Byblos alive with Mediterranean dancing. Friday night we feature a roving violinist who takes requests and plays at every table. Saturday we’re looking for a traditional ‘oud’ player, better known as a mandolin. Byblos is definitely a place to spend the evening—not only a place to have a great meal.”
The Byblos experience seems to be working well. Sfeir Rickert said because of word-of-mouth advertising, she has guests from Chicago, St. Louis, Boston, and California who make reservations to dine at the restaurant when they fly into town.
In addition to the good response she’s received, Sfeir Rickert said the best part about her job is working with her family and seeing their dreams become reality. “Working with my husband and being able to bring my daughter to work with me has been fabulous. If I were working elsewhere, I wouldn’t have the precious time with both of them that I do today.”
Sfeir Rickert said her career path is no longer as certain as it once was, but she’s enjoying the journey. “Before Byblos I looked forward to continuing graduate studies in international law and national security at either Columbia or Georgetown University and pursuing a political career. My future goals haven’t changed; however, the road to those goals is always presenting new twists and turns. Developing Byblos from the ground up has provided an amazing experiential learning and growth opportunity. As to where that will lead me in the near future, I’m open to the possibilities.”
Byblos’ future looks much more certain. “Byblos has a bright future ahead; we’re currently expanding our services to include off-site catering, private parties at the River Station, rehearsal dinners, and much more. As for other avenues of expansion, we’ve had quite a few offers to expand our business into new locations nationwide. We’re currently seeking investors for these opportunities. With Peoria’s support, we hope the city will be known for recognizing and supporting a good thing and having the first Byblos restaurant of many,” she said.
For more information about the restaurant, visit www.peoriariverstation.com. TPW