From Starting Out in America to Building a Restaurant Brand
Within just two years of its establishment, Bluefin successfully opened three restaurants in Ulaanbaatar's prime commercial district. For this edition of our VIP Guest feature, we sat down with Ganbat Puntsag, Founder and Chairman of Bluefin Group, for an inspiring conversation. His passion for innovation, relentless work ethic, and determination have driven the company's remarkable growth. We are pleased to share his journey and aspirations with you.
A Culinary Journey That Began in America
We heard that you developed your culinary skills while living and working in the United States. How did your career begin?
Cooking had been my passion since childhood, and becoming a chef was always my dream. In 2000, I moved to the United States and began my career at a Japanese restaurant.
Japanese restaurants are known for their strict hierarchy. Even if there were only five chefs in the kitchen, each had a clearly defined rank. Every new employee started at the lowest level. I remember wondering how long it would take to move up, but within just a month, I had already advanced to the second position. During my time there, I gained invaluable experience and learned the discipline required to succeed in a professional kitchen.
Wanting to challenge myself further, I moved to a higher-end restaurant where I pushed myself to become a more skilled and capable chef. Looking back, those years of continuous self-improvement laid the foundation for everything I have achieved since.
After working in Denver for six years, I relocated to Seattle in 2006. That move marked the beginning of my entrepreneurial journey. It was during those years that I realized genuine ambition, persistence, and hard work can lead to success. While some people spent ten years in the same position without advancing, I was able to rise to the level of Executive Chef within just two to three years.
Opening your own restaurant in Seattle is an impressive achievement. Starting a restaurant in such a competitive market must have required tremendous courage.
Three years after moving to Seattle, I decided to challenge myself by starting my own business. I purchased a small café, expanded it by incorporating the vacant space next door, renovated the property, and in 2009 opened my first restaurant in the United States.
As the restaurant grew, I wanted to build something even bigger. Around that time, one of my childhood friends—the owner of the Corporate Hotel—visited the U.S. and invited me to return to Mongolia to work with him. He explained that he was focusing on the mining industry, leaving less time to manage his hotel and restaurant business, and asked me to take over as General Manager.
Returning Home and Becoming a Restaurant Entrepreneur
Did you return to Mongolia immediately?
After living abroad for more than ten years, I had always wanted to return home. The timing felt right, so I accepted my friend's offer and moved back to Mongolia.
I served as General Manager of the Corporate Hotel for approximately one and a half years. During that time, I was able to combine the international experience I had gained overseas with a deeper understanding of Mongolia's business environment.
When did the idea of creating your own restaurant brand emerge?
Although managing a major hotel and restaurant was a prestigious role, I realized that it was time to build something of my own. In April 2013, I founded Bluefin.
How is being a restaurant owner different from being a chef?
When I lived in the United States, I worked primarily to support my own family. Today, I carry responsibility for the livelihoods of more than 80 employees and their families. That is the greatest difference.
Back in 2009, while I was opening my first restaurant in the U.S., a Korean friend who owned a restaurant gave me valuable advice. He said, "Ganbat, the most important—and most difficult—part of running a restaurant is managing people."
The larger a company becomes, the greater the responsibility. I believe my role extends beyond providing for my own family. I also have a responsibility to help create stable employment, fair incomes, and better lives for the families of our employees. My goal is to ensure our team has a healthy, motivating workplace where they can enjoy their work and continue growing.
As a chef, you found satisfaction in making customers happy with your food. What motivates you today as a restaurant owner?
When I worked at a Japanese restaurant in the United States, the greatest reward was seeing customers enjoy the sushi I prepared and watching the smiles on their faces.
Today, my greatest source of motivation is seeing our restaurants full of guests and hearing our loyal customers say, "Your food is delicious." Those moments continue to inspire me and keep me striving for even greater success.
The Restaurant Industry in Mongolia
As someone with international experience, how do you view the development and market potential of Mongolia's restaurant industry?
I believe there is still significant opportunity in the market. While there are many small eateries, most struggle with limited competitiveness and modest profitability.
Operating a professional restaurant, however, is very different. A restaurant must generate enough revenue to pay the salaries of 70 to 80 employees, meet tax obligations, and remain profitable. For that reason, building a strong and sustainable restaurant chain becomes not only an opportunity, but a necessity for long-term growth.
Building a Restaurant Chain in Mongolia
Starting a restaurant chain in today's market seems like a bold and risky decision.
Every business faces challenges in its early stages, and we were no exception. For example, when we were preparing to open our branch at the Mongolian National Art Gallery, we encountered significant obstacles. The building was old, so we completely upgraded its electrical and plumbing systems. Just as we were ready to begin operations, new competitors and groups interested in acquiring the property created unexpected difficulties.
We overcame those challenges through persistence and determination, and eventually opened the branch successfully. There is no such thing as a risk-free business. If you're afraid of taking risks and keep postponing your goals, success will never come. Every problem has a solution, and I believe challenges should motivate us rather than discourage us.
The Restaurant Industry in Mongolia
Are there professional restaurant critics in Mongolia?
Compared to the past, there are certainly more people writing restaurant reviews today. However, I believe the industry is still developing. In some cases, reviewers critique dishes without fully understanding what they have ordered. Professional food criticism requires knowledge, experience, and an understanding of culinary standards.
How would you evaluate the skills of Mongolian chefs?
There are many highly talented chefs in Mongolia. Young chefs may still lack experience, but I am confident they will continue to grow and develop.
One point I'd like to emphasize is that the chefs who appear on television or in magazines are often Executive Chefs. Meanwhile, the chefs who work tirelessly behind the scenes in production kitchens rarely receive recognition, even though they are the backbone of the industry. They deserve greater appreciation and visibility.
Our Vision and Future
Would you say you have already achieved your goals?
What we have accomplished so far is only the beginning. I still have many goals ahead of me.
One of our greatest achievements has been building a team of talented professionals united by a common vision. Together, we are committed to creating many more opportunities and accomplishments in the years ahead.
What are Bluefin's future plans and long-term goals?
Our vision is to become a world-class restaurant chain that meets international standards and leads the industry.
Beyond the restaurant business, we also plan to expand into the food manufacturing sector. Our commitment is to provide exceptional customer service, maintain a clean and comfortable dining environment, and consistently deliver outstanding food quality at fair prices. We believe these are the foundations of a truly great restaurant.
Leadership Philosophy
What principles guide your leadership?
I consider my employees to be like my own family.
Our managers sometimes tell me that I am too lenient, but I believe in building a team of trustworthy and capable people who know their responsibilities. When you surround yourself with dependable professionals, there are far fewer problems to worry about.
The Signature Bluefin Steak
Bluefin is well known for its steaks. What makes them special?
Our goal has always been to serve authentic American-style steaks—tender, juicy, and full of flavor, with a texture that almost melts in your mouth.
When we first opened The Steakhouse, we served our steaks at the proper level of doneness. At first, some customers thought the meat was undercooked because it was more tender and juicy than they were accustomed to. Over time, however, our guests came to appreciate the quality and flavor that define a properly prepared steak.
Although steaks can be made from many different cuts of beef, Mongolia offers excellent opportunities to produce several premium varieties using local beef. We select only the finest cuts, including the tenderloin, striploin, and rib section, to ensure exceptional quality.
How does Mongolian beef differ from Western beef?
In many Western countries, cattle are specifically bred and raised for premium steak production. For example, Japan's famous Kobe cattle are raised in carefully controlled, low-stress environments and fed specially designed diets.
Mongolian cattle, by contrast, are naturally pasture-raised in the country's harsh climate. They experience greater seasonal changes and environmental stress, resulting in leaner meat with stronger muscle structure and a distinctive character that reflects Mongolia's unique landscape.
Time Is Precious
With such a busy schedule, do you still find time for your family?
Although my schedule is demanding, I make every effort to spend quality time with my children. I wake up early each morning, take my eldest son to kindergarten on my way to work, and use the drive to plan my day.
How do you spend your free time? Do you enjoy sports?
I enjoy hunting, fishing, and snowboarding, but unfortunately I rarely have enough free time. I usually manage to go hunting or fishing only once or twice a year, and although I love snowboarding during the winter, work often takes priority.
Could you tell us about your family?
My wife is Ts. Tsolmon. We met in the United States in 2004 and have built our life together ever since. We have three children. Our eldest daughter is currently studying in California, USA.
People often say that having a chef as a husband must be wonderful. How often do you cook at home?
I especially enjoy preparing seafood dishes, particularly fish. On weekends, I love cooking for my family, and whenever friends gather, I enjoy grilling meat over an open fire.
My wife is an excellent cook and prepares wonderful traditional Mongolian meals. In fact, six days a week, I'm the one enjoying her cooking.
Interview by G. Munkhtuyaa
Published: October 16, 2015