When we think of Emilia Clarke, most of us conjure images of her as Daenerys Targaryen, the silver-haired Queen of Dragons from HBO’s monumental hit, Game of Thrones. With her commanding presence and fearless performances, Clarke quickly became a household name, captivating millions around the world. However, outside of the kingdom of Westeros, Clarke has quietly been building an empire of a different kind—one that involves food, creativity, and the delicate dance of the restaurant industry. This is a side of Clarke few may know, but one that is quickly becoming just as noteworthy as her film and television career.

A Move into the Restaurant Business

Clarke’s transition from the stage and screen into the world of gastronomy wasn’t an impulsive one. In fact, it was a deliberate and thought-out decision that took root several years ago, driven by both her personal passion for food and a desire to diversify her portfolio. “I’ve always been obsessed with food,” Clarke once said in an interview, a broad smile lighting up her face. “It’s one of the few universal experiences in life. Everyone needs to eat, but more than that, food brings people together.”

Her journey into the restaurant industry began when Clarke was introduced to the world of fine dining while on set in various cities during her acting career. Long, late-night dinners with cast and crew members often meant exploring local flavors, sampling exquisite dishes from renowned chefs, and discussing the nuances of the restaurant industry. Over time, those experiences became something deeper. As Clarke’s curiosity grew, she started to research and talk to people in the business, realizing that she wanted to be more than just a customer. She wanted to have a hand in creating memorable dining experiences herself.

It was this evolving passion that led Clarke to make her first investment in the restaurant world. In 2018, with Game of Thrones nearing its conclusion and her personal brand at its peak, Clarke quietly began exploring opportunities to invest in a few select restaurants. “The end of the show was a perfect time to branch out,” she reflected. “I was looking for something new, something that would challenge me in a different way.”

Diverse Ventures and Investments

Clarke’s first foray into the industry came in the form of a boutique, farm-to-table restaurant nestled in the heart of London. The establishment, aptly named Dragon’s Hearth, offers an intimate dining experience with a menu focused on organic, locally sourced ingredients. The restaurant has garnered significant attention, not only because of Clarke’s name but due to its innovative approach to sustainable dining. Aided by a partnership with a team of dedicated culinary professionals, Dragon’s Hearth has become a hot spot for food enthusiasts who are passionate about sustainability and the farm-to-fork movement.

Her interest in sustainability didn’t stop there. Soon after the success of her first restaurant, Clarke expanded her investments to include a more casual, fast-casual eatery called Mother of Greens in Manchester. The restaurant, which features an entirely plant-based menu, was inspired by Clarke’s own journey toward healthier eating. “I was trying to eat cleaner, and I noticed how difficult it was to find good, quick plant-based options,” she explained. Mother of Greens offers vibrant, nutrient-rich meals that cater to a growing crowd of health-conscious diners. The success of the restaurant has only further solidified Clarke’s presence in the restaurant world, with many praising her for tapping into the growing demand for plant-based dining experiences.

Beyond the UK, Clarke has also dipped her toes into the international food scene, investing in a high-end sushi restaurant in Los Angeles called Kaze and supporting a Mediterranean-inspired bistro in New York. These investments reflect her diverse palate and her understanding of the global nature of the restaurant industry. As someone who has traveled extensively for her career, Clarke’s international perspective is evident in the types of cuisine she supports. “I think food, like film, transcends borders,” she remarked. “It’s something that can communicate culture, tradition, and innovation all at once.”

Her Approach to Business

So, what exactly is Emilia Clarke’s business philosophy? Like the characters she portrays, Clarke approaches her ventures with equal parts passion and pragmatism. For Clarke, it’s not just about the potential financial return on investment, but about the values behind the establishments she supports. She is vocal about her belief in sustainable business practices, particularly in the food industry. “If we’re going to invest in the future of food, we have to do it responsibly,” she has said. “It’s not enough to just make good food anymore. People want to know where their food is coming from and how it’s affecting the world.”

Clarke has also emphasized the importance of supporting local businesses and small producers. Many of the restaurants she has invested in prioritize sourcing ingredients from local farms and suppliers, further solidifying her commitment to sustainability. “I’ve always been about supporting the underdog,” Clarke shared. “The big chains are fine, but there’s something so special about the local restaurant that’s pouring everything they have into creating a unique experience for their community.”

Her meticulous approach to business is evident in how she chooses to align herself with restaurants that embody her personal ethics. Clarke has a deep respect for chefs and the creative process behind food, and she is particularly drawn to ventures that take an innovative approach to traditional cuisine. “I’ve always been fascinated by how chefs can tell a story through food,” she said. “It’s like acting. You’re taking something raw and transforming it into something that moves people.”

Collaborations and Partnerships

Clarke hasn’t ventured into the restaurant world alone. She’s worked closely with some of the most talented chefs and restaurateurs in the business, ensuring that her investments are backed by culinary expertise. One of her most notable partnerships has been with celebrated British chef Tom Aikens, who is known for his Michelin-starred restaurants and commitment to sustainability. The two first collaborated on Dragon’s Hearth, where Aikens played a pivotal role in curating the menu and training the kitchen staff. Clarke has spoken highly of Aikens, calling him “an artist in the kitchen” and crediting him with teaching her the intricacies of the restaurant business.

She’s also collaborated with American restaurateur Danny Meyer on her New York bistro venture, where she was able to merge her love for Mediterranean cuisine with Meyer’s expertise in creating warm, welcoming dining environments. “Working with Danny was like getting a masterclass in hospitality,” Clarke recalled. “He taught me that it’s not just about the food—it’s about how you make people feel.”

These partnerships have been key to Clarke’s success in the restaurant industry, allowing her to learn from seasoned professionals while maintaining her own vision for the types of establishments she supports.

Challenges in the Industry

But it hasn’t all been smooth sailing for Clarke. Like many investors in the restaurant business, she has faced her fair share of challenges. The restaurant industry is notoriously difficult, with high failure rates and ever-changing consumer trends. Clarke has openly acknowledged the steep learning curve she faced when entering this world, from navigating the intricacies of restaurant management to dealing with supply chain issues during the COVID-19 pandemic.

“The restaurant business is tough,” Clarke admitted. “It’s not like acting where you have a script and you know what’s coming. There are so many variables, and you’re constantly adapting to new challenges.” One of her biggest hurdles was keeping Mother of Greens afloat during the pandemic when many restaurants were forced to shut their doors. Clarke and her team quickly pivoted to offering takeaway and delivery services, which helped them stay in business. “It was a wake-up call,” she said. “We had to get creative and think on our feet.”

Despite these challenges, Clarke’s resilience and determination have been key to her success. She has approached the industry with the same grit and tenacity that she brought to her acting career, and it’s paid off.

Future Ambitions

Looking ahead, Clarke’s ambitions in the restaurant industry are far from over. She has expressed interest in expanding her investments, both in the UK and internationally. “I’ve learned so much, and I feel like I’m just getting started,” she said. Clarke has hinted at plans to open more plant-based and sustainable eateries in other major cities, as well as possibly launching her own line of gourmet products. “I want to keep pushing the boundaries,” she declared. “Food is evolving, and I want to be a part of that evolution.”

With her undeniable passion for food, commitment to sustainability, and keen business sense, Emilia Clarke is well on her way to building an empire that extends far beyond the world of entertainment. Whether she’s ruling the Seven Kingdoms or crafting a culinary dynasty, Clarke continues to surprise and inspire, proving that her talents know no bounds.

In her own words, “The restaurant industry, like acting, is about creating something that connects with people. And that’s what I love to do—whether it’s through a role on screen or a plate of food, I want to make people feel something.”