Nama and Nomad: a new chapter for a close-knit duo
Before becoming a restaurateur, Mark Sali trained as an architect. During his studies, he worked as a bartender and discovered a passion for this lively environment. After opening an establishment in Corsica, he left to travel. During a stopover in Geneva, he fell under the spell of the city and the people he met, and decided to settle there. Michael Bodar hails from Luxembourg. A former transport professional, he turned to catering over twenty years ago. He worked in New York, London and Saint-Barth before settling in Geneva, seduced by its energy.
Professional friendship
It was at the Platinium that they first crossed paths some fifteen years ago. Michael had just returned from London, with a wealth of experience as a chef de rang, while Mark had left his native island. In the convivial atmosphere of the Quai du Seujet, a group of friends formed, and the two protagonists hit it off immediately. After a few years of parallel careers, during which Mark perfected his skills between Geneva and New York, while Michael pursued his career in other establishments in the city, they reunited in 2017 to open their first joint establishment: the Manhattan Café in association with Marc-Eric Torres.
Originally conceived as a bar, the Manhattan Café is fast becoming an essential party venue. DJs were invited in on weekends, the atmosphere took hold and the place found its rhythm. Its success was based on a simple formula: a relaxed yet elegant atmosphere, a warm welcome and a communicative energy. With time, a page is turned, the clientele has aged, Mark and Michael have matured too, and a new stage is naturally set.
The Nama and the Nomad, a new step forward
In July 2023, Mark Sali and Michael Bodar inaugurate the Nama on the Quai des Forces Motrices, before moving to the lower streets, on the first floor of the Hotel Marmont, whose arcades they rented to serve breakfast. In October 2025, they open the Nomad, a cocktail and wine bar with a terrace overlooking the pedestrian street. The Nama remains a traditional restaurant, while the Nomad is intended to be a more musical place for aperitifs, with live music piano evenings. “The idea is to recreate a New York music club atmosphere for an active and varied clientele,” explains Michael.
Nama was born of their two passions. Michael, an avid sushi lover, had been to Japan several times and had long dreamed of a specialized restaurant, while Mark was a meat lover. Together, they created a menu that blends their tastes, with products of the highest quality. The name “Nama”, which means “raw” in Japanese, reflects their philosophy: to offer excellent products, worked with respect for taste and the product itself.
A shared vision of the business
In their establishments, the division of labor is a natural one, and each manages his or her part with complete confidence. Their vision of the business is the same: above all, a customer should enjoy a human experience. “In the restaurant business, people come for the concept, but also for the people who welcome them,” recalls Mark. That’s why they still enjoy working in operations, and why they don’t want to spread themselves too thin. They want to remain present, to embody their places, to greet customers and feel the energy in the room.
With the Nama and Nomad, they discover a new district, more touristy, lively and diverse. The pedestrian street, the varied arcades and the proximity of the Jet d’eau create a wonderful dynamic. It’s also a symbolic return to the Baroque district, where they both worked. After fifteen years of working together, Mark and Michael have lost none of their enthusiasm. From the festive spirit of Manhattan Café to the hushed atmosphere of Nomad, they all share the same desire: to create places where you feel welcome and recognized. For them, conviviality is not a concept, but a way of being.
