V
VTC
Confidentiel · Projet de Concept · 2026
VTC
Villa Top Chef
par Mme Edvine
Une Destination d'Hospitalité Culinaire
Accès Restreint
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Projet par Holdmar & Co
Confidentiel · Holdmar & Co · 2026
V
VTC
Villa Top Chef · by Mrs. Edvine
Language
Currency
Confidential · Concept Project · 2026
VTC
Villa Top Chef
by Mrs. Edvine
A Culinary Hospitality Destination
Where every meal becomes a celebration
Presented to
Mrs. Edvine Guela Wawo
Chairman
Presented by
Mohamed Hedi Mardassi
Managing Partner · Holdmar & Co
Chapter 01 · The Vision

A villa that dreams in cuisine

There is a way to dine that has not yet been imagined here. VTC will be that way.

Imagine a villa, hidden in its own gardens, where the air carries the scent of wood smoke and fresh herbs. Lanterns flicker between the trees. A door opens, and you are welcomed not as a customer — but as a guest of the house.

Inside, three professional kitchens hum with quiet intensity. International chefs — flown in from Paris, Marrakech, Beirut, Milan — work shoulder-to-shoulder with our own brigade. A glass of something cold is placed in your hand. Music plays softly. You catch a glimpse, through an open doorway, of fire dancing on a copper pan.

This is VTC — Villa Top Chef by Mrs. Edvine. It is not a restaurant. It is not an event venue. It is not a school. It is all of these things, and something more: a stage where cuisine becomes ceremony, and where every visit becomes a story you will tell for years.

Co-founded by Mrs. Edvine Guela Wawo and Holdmar & Co, under the supervision of Mr. Mohamed Hedi Mardassi, VTC is conceived to be the most magical culinary destination this market has ever seen — and the foundation of a long-lasting culinary institution.

The Chef's Table at VTC
The Chef's Table · A signature evening

Where the meal becomes a story

3
Professional Kitchens
7+
Indoor & Outdoor Venues
5
Strategic Pillars

Five pillars, one destination

Every space serves multiple purposes. Every visit can become anything.

01

Celebration

Weddings woven into the garden. Birthdays lit by candles. Anniversaries that rewrite memory itself.
02

Profession

Three professional kitchens, available for rent to chefs who want to create, test, and host.
03

Education

A mini culinary hospitality school where the kitchens are the classrooms and service is the curriculum.
04

Service

Premium catering carrying the spirit of the villa into homes, offices, and the most beautiful corners of the city.
05

Elevation

Private house chefs trained at our pass — taking household talent into the realm of the professional.
Holdmar & Co · The Defining Advantage

A continuous flow of international professional chefs, brought to your villa.

This is what makes VTC unrepeatable. Through Holdmar & Co, the villa will host a rotating roster of international professional chefs — drawn from a curated network across Europe, the Mediterranean, the Middle East, and beyond. Every season, new hands at the pass. Every month, new menus. Every week, new reasons for guests to return.

This is not a one-time launch event. It is the operating model. International chefs lead the kitchens, deliver masterclasses, run signature evenings, and elevate our local brigade to a level the market has never seen — turning VTC into a living, evolving culinary stage.

World-class cuisine
Consistently delivered, not occasionally promised.
Permanent novelty
Guest chef rotations create endless reasons to return.
Press & media
Each visiting chef brings their own media universe with them.
Training depth
International chefs teach our students and house chef trainees.
Brand authority
Establishes VTC as a serious culinary institution.

Three kitchens, three identities

Parallel operations · Specialisation · Capacity that never compromises

KITCHEN 01

The Signature Kitchen

The showcase. Open to the main dining room, alive with the music of plating. Built for tasting menus, gala dinners, and the moments that demand perfection.
KITCHEN 02

The Workshop Kitchen

The classroom and the laboratory. Designed for cooking classes, kitchen rental and catering production. Where curiosity is welcomed and craft is taught.
KITCHEN 03

The Outdoor & Live Kitchen

The theatre. Anchoring the garden under stars and lanterns — wood-fired oven, charcoal grill, plancha. Where dinner becomes performance.

Indoor Dining

Outdoor Dining

A villa that never sleeps

Three service pillars built to keep the kitchens singing day and night

Events & Celebrations

Weddings under the canopy. Milestone birthdays at the Chef's Table. Anniversaries that turn into chapters. Each event is treated as a bespoke production — not an item on a price list.

Cooking Classes & School

Discovery classes for amateurs. Signature full days for enthusiasts. Themed series, couple's classes, junior sessions, and masterclasses with visiting international chefs.

Kitchen Rental & Catering

Professional kitchens for rent to chefs and brands. Premium catering carrying the spirit of VTC into private dinners, corporate galas, and destination events.
Chapter 02 · The Opportunity

A market waiting to be defined

VTC does not enter an existing category. It creates one — and then sets the standard.

Look at the local landscape today. There are restaurants, beautiful in their way. There are event halls, capable but anonymous. There is private home catering, intimate but limited. What is missing — what has always been missing — is the place between.

A place where a couple can host their wedding under stars on Saturday, then return on Tuesday for a cooking class together. Where a corporate client can stage a dinner that makes their guests speak about the company differently afterwards. Where a visiting chef from Lyon can host a private chef's table on Friday — and the whole city wants to know who got an invitation.

That place does not exist here yet. VTC will be that place. Not by competing inside an existing category — but by creating the category and setting its standard from the very first dinner served.

Why VTC wins

The differentiators that make this venture defensible — and difficult to copy

01

International Chefs

A continuous rotation of professional chefs flown in by Holdmar & Co. A standard of cuisine the local market simply cannot replicate.
02

Magical Atmosphere

Every architectural and design choice composes a single feeling: that you have stepped somewhere extraordinary. Atmosphere is the brand.
03

Multi-Purpose Asset

Three kitchens. Indoor and outdoor venues. School, catering, rentals. Diversification creates resilience the single-purpose competitor cannot match.
04

Hospitality-First

Guests are welcomed not as customers, but as honoured visitors of a private home. Service rituals are designed, trained, and audited.
05

Educational Anchor

The school and house chef training transform VTC from a venue into an institution — building emotional bonds, alumni networks, and brand depth.
06

Operational Discipline

Holdmar & Co operates with the discipline of a hospitality group. Standards, SOPs, audits, reviews — built in from day one.

The Standard of Service

  • Personal welcome — every guest greeted by name on arrival.
  • The Chef's Word — the chef visits each table at the start of every tasting menu.
  • Trained brigade — international standards of plating, pacing, and presentation.
  • Front-of-house ritual — captains, sommeliers and hosts trained in our service.
  • Quality audits — monthly internal reviews, mystery guest visits, never resting on what was good last week.
  • The Final Touch — a handwritten note as guests leave. A memory in the pocket.

The Magical Moments

  • The Welcome Ritual — amuse-bouche and signature drink, served personally.
  • The Kitchen Pass — guests step inside the working kitchen during service. No glass. No screen. The real thing.
  • The Garden Lights Hour — at dusk, the entire outdoor space gradually illuminates. A quiet, deliberate ceremony.
  • Live cooking theatre — open kitchens turn dinner into performance. Fire, motion, scent.
  • Curated music & scent — chosen for time of day and event. Every detail intentional.
  • The Chef's Goodbye — chef returns to the door to thank guests in person before they leave.

Who VTC is built for

Six client profiles. One promise: an experience worth the journey.

PROFILE 01
High Net Worth Families & Hosts
Affluent local families and expatriates hosting milestone celebrations — weddings, anniversaries, birthdays, family gatherings. They value privacy, atmosphere, and a personal level of service. They will pay premium pricing for a venue that feels like an extension of their own home.
PROFILE 02
Corporate & Institutional Clients
Multinationals, embassies, banks, oil & gas, telecom, and consulting firms. They look for distinctive venues for client dinners, partner appreciation, leadership offsites, and brand launches that reflect the prestige of their organisation.
PROFILE 03
Diaspora & Destination Celebrators
Cameroonian diaspora returning home for milestone events, and regional clients flying in for destination weddings and special celebrations. They discover VTC through reputation, social proof, and word-of-mouth from peers.
PROFILE 04
Culinary Professionals & Brands
Chefs developing menus, food brands hosting activations, hotel groups testing concepts, content creators producing cookbooks or video series. They use the kitchens for rental, photography, R&D, and private chef's dinners.
PROFILE 05
Aspiring & Working Cooks
Amateurs taking cooking classes for pleasure or as a gift. Aspiring professionals enrolling in foundation and professional programmes. Working chefs joining specialisation modules and masterclasses with visiting international chefs.
PROFILE 06
Private Households & Estates
High-end private households and estates employing house chefs and private cooks. They enrol their staff in our discreet, customised house chef training programme to elevate their culinary standards to professional level.
A wedding toast in the garden at night
A Wedding at VTC

The toast that turns into a memory for years

Chapter 03 · The Numbers

A premium model, built for resilience

Pricing strategy, projected revenue, and operating economics — the architecture of a sustainable institution.

A premium garden reception at VTC at night
The Garden Reception

A premium experience, justified by every detail

i
All figures across this section — pricing tables, projections, and the numbers written into the narrative — automatically update when you switch currency in the top bar. Reference exchange rate: 1 USD ≈ 600 XAF (FCFA).

Market price strategy

Premium positioning. Tiered packages. Customisation on top.

VTC is unapologetically premium. Pricing is structured as tiered packages with bespoke customisation on top. The strategy is not to compete on volume — it is to deliver an experience that justifies — and protects — premium pricing through atmosphere, international chefs, and detail.

Average target ticket per guest for a seated event ranges from for a public signature evening to for the chef's table experience, and from per guest at the Silver wedding tier to per guest for the Signature villa take-over.

Event Packages · Per Guest, All-Inclusive
Silver
Intimate celebrations
per guest
  • Set 3-course menu
  • Standard table styling
  • Service team included
  • Up to 5 hours
Gold
Signature celebrations
per guest
  • 4-course bespoke menu
  • Curated styling & floral
  • Sommelier & signature drink
  • Welcome ritual included
Most Popular
Platinum
Premium experience
per guest
  • 5-course tasting menu
  • Full styling & floral design
  • Pre-event tasting session
  • Live cooking station
  • Personalised menu cards
Signature
Full villa take-over
per guest
  • 7-course chef's menu
  • International guest chef
  • Full villa exclusivity
  • Custom production
  • Photographer included
Other Services · Indicative Pricing
Service Unit From To
Kitchen rental — half dayper session
Kitchen rental — full dayper session
Cooking class — Discovery (½ day)per guest
Cooking class — Signature (full day)per guest
Masterclass — international guest chefper guest
Catering — corporate & privateper guest
Mini-school — Foundation programmeper cohort seat
Mini-school — Professional programmeper cohort seat
House chef training — modularper residency

Indicative investment budget

A high-level capex estimate — to be refined during the design & build phase

The total indicative capital investment to bring VTC to operational launch is estimated at . The real estate property and the full fit-out asset will be owned in full by Mrs. Edvine Guela Wawo as Co-Founder & Financing Partner. Holdmar & Co will lead all development, management, and operations as Co-Founder & Operational Management Partner.

Investment Line Description Estimate
Architecture & build-outInterior fit-out, partitions, ceilings, garden landscaping
Three professional kitchensFull equipment, ventilation, refrigeration, storage
Dining areas & furnitureTables, chairs, linen, tableware, glassware, silverware
Lighting, sound, AVIndoor & outdoor lighting design, sound system
Branding, web & launchIdentity, website, photography, signage, soft-launch events
Pre-opening team & training3 months payroll & international chef onboarding
Working capital & contingencyOperating reserve and 10% contingency
Total Indicative InvestmentAll-inclusive estimate

A 3-year revenue projection

Conservative ramp-up — Year 1 reflects partial-year operation post-launch

Revenue Stream Year 1 Year 2 Year 3
Private events & weddings
Public signature evenings
Kitchen rental
Cooking classes
Catering
Mini-school programmes
House chef training
Brand & retail
Total Revenue

Operating economics

Indicative operating cost structure and EBITDA

Line Year 1 Year 2 Year 3
Total Revenue
Cost of food & beverage (≈ 28%)()()()
Personnel — local & international (≈ 30%)()()()
Operating expenses (utilities, supplies, marketing)()()()
Property maintenance & service charges()()()
EBITDA
EBITDA Margin13.9%22.0%24.4%

Year 1 reflects a ramp-up phase, with the venue not yet at full booking velocity. By Year 3, EBITDA reaches approximately — an EBITDA margin of 24.4%, healthy for a hospitality asset of this profile. The indicative payback period on the capital investment is approximately 3.5 to 4 years, depending on ramp-up speed and event mix.

Year 3 revenue mix

A balanced model. No single stream dominates. Resilience by design.

Share of total Year 3 revenue
Private events & weddings
Catering
Cooking classes
Public signature evenings
Mini-school programmes
Kitchen rental
House chef training
Brand & retail
Chapter 04 · The Path Forward

From vision to villa

A clear partnership structure, defined roles, and four steps to bring VTC from concept to opening.

A vision is only a vision until two partners sign their names to it. From that moment forward, it becomes a project, then a building, then a kitchen alive with the sound of work, then a guest at the door whose evening will be unforgettable. The path from here to there is short — and clear.

The partnership structure

VTC is a co-founded partnership between Mrs. Edvine Guela Wawo and Holdmar & Co.

Chairman
Mrs. Edvine Guela Wawo
Visionary co-founder of VTC. Mrs. Edvine brings the foundational vision of the project, anchors it in its local market, and provides the full financing of the venture.
  • Full ownership of the real estate — the villa and land are owned outright by Mrs. Edvine.
  • Full ownership of the fit-out asset — the architectural fit-out, kitchens, dining areas, and all installed equipment.
  • Financing partner — provides the capital required to bring VTC to operational launch.
  • Local market anchor — institutional relationships, regulatory access, and community integration.
  • Strategic guidance — co-shaping the long-term vision and brand direction with Holdmar & Co.
Managing Partner
Holdmar & Co
Co-founder and operational management partner of VTC. Holdmar & Co leads the development, the day-to-day management, and the full operations of the venture, led by Mr. Mohamed Hedi Mardassi as Managing Partner.
  • Full development — concept design, architectural brief, equipment specification, branding, recruitment, pre-opening.
  • Full management — leadership of the executive team, supplier contracts, hiring, financial reporting, governance.
  • Full operations — kitchens, service, school, catering, rentals, events, marketing, brand stewardship.
  • International chef network — continuous flow of professional chefs sourced through Holdmar's network.
  • Operational discipline — SOPs, audits, monthly reviews, brand integrity, quality assurance.
Clear lines, shared vision
Mrs. Edvine owns the asset and provides the capital. Holdmar & Co builds it, runs it, and grows it. Both co-found the brand. Share distribution: Mrs. Edvine 70% · Holdmar & Co 30%. Both share in its long-term success.

Four steps to opening

From this concept to lit kitchens — a clear, structured path.

1
Joint Concept Review
A working session bringing together Mrs. Edvine Guela Wawo and the Holdmar & Co team to walk through this concept, address every question, and align on the vision and ambition of the project.
2
Letter of Intent (LOI)
Signature of the Letter of Intent between Holdmar & Co and Mrs. Edvine Guela Wawo, formalising the partnership terms, share distribution, corporate structure, and financial commitments. Full LOI details available in Chapter 05.
3
Concept & Branding Fee
Payment of the concept & branding fee of $75,000 to Holdmar & Co — paid in full at LOI signature — funding the full concept development, branding, due diligence, financial modelling, and design direction.
4
Phase 2 Kick-Off
Launch of Phase 2 — Design & Build: site validation, architectural design, equipment specification, recruitment of the executive team, and full project planning toward soft launch.

Contract Scope · Holdmar & Co × Mrs. Edvine Guela Wawo

  • Parties — Holdmar & Co (Managing Partner) and Mrs. Edvine Guela Wawo (Chairman).
  • Asset ownership — full ownership of the real estate and fit-out assets retained by Mrs. Edvine.
  • Operations — full development, management and operational responsibility entrusted to Holdmar & Co.
  • Managing Partner — Mr. Mohamed Hedi Mardassi leading Holdmar & Co with full operational authority.
  • Economic structure — profit-sharing, management fees, reinvestment principles, and long-term incentives.
  • Brand & IP — co-ownership and joint protection of the VTC — Villa Top Chef brand.
  • Term, governance & exit — duration, decision rights, reporting cadence, renewal, and exit mechanisms.
  • Confidentiality — full confidentiality clauses on commercial and operational matters.

Project Confirmation Fee · Scope of Work

  • Due diligence — site evaluation, market study, regulatory review, supplier scouting.
  • Concept development — full elaboration of the experience, services, and standards.
  • Financial modelling — detailed projections, sensitivity analysis, and capex refinement.
  • Design brief — preliminary architectural and interior design direction.
  • Operating playbook — outline of SOPs, organisation chart, and recruitment plan.
  • Brand foundations — naming, identity direction, positioning statements.
  • Investor & partner deck — final material to engage capital and partners.

Working principles

The foundations of this partnership

Transparency

Regular reporting on operations, finances, and strategy. No surprises. Decisions documented and shared.

Respect of Expertise

Mrs. Edvine anchors locally and finances the asset. Holdmar & Co develops, manages and operates. Each within its area of strength.

Aligned Interests

The economic structure ensures both co-founders win when the project wins. Long-term incentives over short-term wins.

Long-Term Vision

VTC is built as a multi-year institution, not a one-shot venture. Decisions taken with the long term in mind.

Brand Integrity

The brand is treated as a shared asset to be protected and grown carefully. Quality is non-negotiable.

Discretion

Confidentiality on commercial matters, client identities, and operational details — a foundation of trust between partners.
Proposed immediate action
Schedule the joint concept review with Mrs. Edvine Guela Wawo and Mr. Mohamed Hedi Mardassi.
Following that working session, we proceed to draft the partnership contract between Holdmar & Co and Mrs. Edvine Guela Wawo, define the project confirmation fee, and formally launch Phase 2 — bringing VTC from vision to villa.
Chapter 05 · Letter of Intent

The Letter of Intent

The formal terms of the partnership between Holdmar & Co and Mrs. Edvine Guela Wawo — to be signed as the binding starting point of VTC.

This Letter of Intent ("LOI") sets out the principal terms agreed between the Parties for the establishment, financing, ownership and operation of VTC — Villa Top Chef by Mrs. Edvine. Upon signature, this LOI commits both Parties to proceed in good faith toward the execution of definitive shareholder and operating agreements consistent with the terms below.

The Parties
Party A · Chairman
Mrs. Edvine Guela Wawo
Co-founder, financing partner, and owner of the underlying real estate and full fit-out asset of VTC.
Party B · Managing Partner
Holdmar & Co
Co-founder and operational management partner, led by Mr. Mohamed Hedi Mardassi as Managing Partner. Responsible for the full development, management and operation of VTC.
Article 01 · Share Distribution

The Parties agree to the following equity distribution in the holding structure described in Article 02:

Article 02 · Corporate Structure

The Parties shall establish a two-tier corporate structure designed for international governance, asset protection, and operational clarity:

Holding Entity · United Arab Emirates
A holding company will be incorporated in the United Arab Emirates and held by the Parties in the agreed 70% / 30% share distribution. This UAE entity will serve as the apex holding for the VTC partnership and will own 100% of the operational company.
70%
Mrs. Edvine Guela Wawo
30%
Holdmar & Co
↓ 100%
Operational Company · Cameroon
An operational company will be incorporated in Cameroon, fully owned by the UAE holding entity. This Cameroonian entity will operate VTC on the ground, hold local licences and contracts, employ the team, and conduct day-to-day commercial activity.
Company Setup Costs
All incorporation and setup costs of both the UAE holding entity and the Cameroonian operational company shall be split between the Parties pro rata to the share distribution — 70% Mrs. Edvine, 30% Holdmar & Co.
Article 03 · Initial Financial Terms

The Parties commit to the following initial financial arrangements supporting the development and operational launch of VTC:

01
Concept & Branding Fee
$75,000
Paid in full at LOI signature
A one-off fee of $75,000 payable to Holdmar & Co at signature of this LOI, covering the full concept and branding development, due diligence, design direction, and operational playbook (full scope below).
02
Monthly Operational Conceptual Team
AED 50,000 / month
(approx. $13,613 / month)
Starting from operational company set-up
A monthly retainer of AED 50,000 payable to Holdmar & Co to fund the operational conceptual team driving the build-out, recruitment, supplier sourcing, brand activation, and pre-opening operations. Payments commence on the date the Cameroonian operational company is incorporated.
03
Company Set-Up Costs
Pro rata 70% / 30%
Split per share distribution
All UAE and Cameroon incorporation costs — including legal, registration, licensing, and bank account setup — shall be paid by the Parties pro rata to the share distribution: 70% by Mrs. Edvine, 30% by Holdmar & Co.
Reference exchange rate AED is pegged to USD at 1 USD = 3.6725 AED. The AED-denominated monthly retainer is fixed in AED and not subject to currency revaluation between the Parties.
Article 04 · Scope of Work · Concept & Branding Fee

In consideration of the $75,000 concept & branding fee, Holdmar & Co shall deliver:

  • Due diligence — site evaluation, market study, regulatory and licensing review, supplier scouting in Cameroon and from international networks.
  • Full concept development — detailed elaboration of the experience, the three kitchens, dining venues, signature service rituals, and operational standards.
  • Brand identity & foundations — logo system, typography, colour, voice and tone, naming architecture, visual guidelines, brand book.
  • Financial modelling — refined 3-year projections, sensitivity analysis, capex breakdown, and capital structure scenarios.
  • Architectural & interior design brief — preliminary direction for the architect and interior designer covering layout, materials, lighting, and atmosphere.
  • Operating playbook — outline of standard operating procedures, organisation chart, recruitment plan, and partner onboarding framework.
  • International chef network activation — initial scoping of guest chef rotations, signature evening calendar, and masterclass programming.
  • Investor & partner pitch material — final concept book, financial summary, and presentation deck for fundraising or partnership engagements.
Article 05 · Conditions, Exclusivity & Confidentiality
  • Exclusivity — upon LOI signature, both Parties commit to exclusive engagement on the VTC project for an initial period of 12 months, during which neither Party shall enter into a similar agreement with a competing party for a comparable concept in the same territory.
  • Confidentiality — all commercial, financial, operational and personal information exchanged between the Parties is strictly confidential and shall not be disclosed to third parties without written consent, save as required by law or regulation.
  • Definitive agreements — the Parties shall negotiate in good faith and execute the definitive shareholders' agreement, operational management agreement, and brand licensing agreement consistent with this LOI.
  • Brand & IP — the VTC — Villa Top Chef brand and all related intellectual property shall be owned by the UAE holding entity for the benefit of both Parties pro rata to the share distribution.
  • Asset ownership — for the avoidance of doubt, the underlying real estate property and the fit-out asset shall remain in the full ownership of Mrs. Edvine Guela Wawo, separate from the corporate structure.
  • Governing law — this LOI shall be governed by the laws applicable to the UAE holding jurisdiction. Disputes shall be resolved through good-faith negotiation, then arbitration where required.
  • Validity — this LOI is valid for a period of 60 days from its issue date, after which the financial terms herein may be re-discussed if not signed.
Signatures

By their signatures below, the Parties confirm their understanding and acceptance of the terms set out in this Letter of Intent.

For Party A
Mrs. Edvine Guela Wawo
Chairman
Signature
Date
Place
For Party B
Mohamed Hedi Mardassi
Managing Partner · Holdmar & Co
Signature
Date
Place
This document is a Letter of Intent and reflects the principal commercial intent of the Parties. It is binding solely with respect to the financial commitments, exclusivity, and confidentiality clauses expressly stated. All other provisions shall be elaborated in the definitive agreements.