CEO: Mahmoud Sheikh Bahaei
Mahmoud Sheikh-Bahaei was born on 4th March 1951 in Isfahan where he finished his elementary and high school training. In 1970 and after graduation, he moved to Tehran and opened his first pastry shop and café called “Boz boz Ghandi” in Sharitai street in Tehran, while preparing himself for immigration to the USA to continue his education. Boz Boz Ghnadi was a very successful experience and soon after, it was a famous and trendy place in Tehran. He met his future wife through common friends and they got married in 1976. After a couple of trips to the USA, they decided to move there as a family. However, their departure was coincident with the airports’ closure during 1979 revolution. Subsequently, he decided to stay and expand his father’s company and business. He soon progressed to become the CEO of the company. With his ambitious and innovative personality, he renovated the old factory and brought in new techniques and facilities. During 1979- 1984, he established microbiology and quality control laboratories in the factory and recruited various technicians to run these labs and to check the quality of the production. His relentless efforts resulted in obtaining different licenses and certificates for food production from Ministry of industry, Ministry of Health and Ministry of Economy. These first successful steps encouraged him even further and he decided to industrialize the factory and expand its capacity and production lines. He moved the old factory to a new industrial park in the outskirt of the city and modernized all the equipment and machinery. He was a visionary CEO who knew nougat (Gazz) in Isfahan. He was one of the pioneers who transformed traditional nougat (Gazz) production in Isfahan to new semi-automated system with quality control in every step of the production. After his father passed away in 1996, he became the sole owner and CEO of the company. He also refashioned the wrapping and packaging system of the company. He personally drafted several designs for nougat boxes and is very involved with his designer team trying to bring the presentation of the products up to date. As a result, Shirin Gazz was one of the first nougat (Gazz) companies that produced very fashionable and chic wooden, metal and fabric boxes for nougat (Gazz). These boxes are a combination of old Persian art and modern technology. High quality products with all these new improvements increased the market demands both locally and internationally which resulted to further expansion and boosted the company revenue. In 2007 and 2008, Shirin Gazz, was selected as the best food production company by the Quality Control committee of Ministry of Health. Around the same time, he obtained the ISO 9001: 2008 which is a quality management standard from Europe. Following the implementation of this new system and as a consequence of this, Shirin Gazz received the prestigious ISO 22000 which is a food safety management systems certification from United Kingdom Accreditation Service (UKAS). It is one of the highest standards in the food industry and Shirin Gazz was the first nougat (Gazz) company that received it. He then decided to go further and managed to receive FDA approval from US Food and Drug Administration. Obtaining all these international standards and certificates made Shirin Gazz a unique food company and prepared a very strong case for exporting Gazz worldwide. His achievements were recognized by different Ministries. Two years in a raw (2010 and 2011), Shirin Gazz was selected as the best brand in Greater Isfahan and in 2012. In the same year, he received food safety and quality certificate from TUV in Germany. In his next move, Mahmoud Sheikhbahaei, decided to add new products to his company to be again up to the speed with food industry in the world. He was the first in Gazz industry who produced low calorie nougat, nougat without sugar and probiotic nougat, which again were very well received by local and international customers.