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Portrait of Rawia Bishara

Rawia Bishara

Culinary Bridge-Builder

Born
1955
Born in
Nazareth, in hills of the Galilee, Palestine
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Why Rawia is here

Transforming Middle Eastern Cuisine

Their story

Rawia Bishara, born in Nazareth and currently residing in Brooklyn, New York, is a celebrated chef and restaurateur, best known for her Brooklyn restaurant, Tanoreen, and her innovative approach to Middle Eastern cuisine. Bishara has been pivotal in introducing and popularizing Palestinian and Middle Eastern dishes to a broader audience in the United States, blending traditional recipes with modern culinary techniques.

Milestones

The moments that shaped Rawia’s path.

  1. Immigrated to the United States in 1974 with her husband, settling in Bay Ridge, Brooklyn, and eventually raising two children.

  2. Founded Tanoreen in 1998, initially as a small eatery that has since evolved into a renowned New York City restaurant, praised for its authentic and innovative Middle Eastern dishes.

  3. Published her first cookbook, Olives, Lemons & Za’atar.

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  4. Named a 2017 James Beard Award semifinalist for Best Chef: New York City.

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  5. Extended her culinary influence through teaching at the DeGustibus Culinary School at Macy's and having her recipes featured in major publications including The New York Times and New York Magazine.

Legacy

What they built, changed and left behind.

  1. Bridging Cultures Through Cuisine

    Bishara has played a crucial role in introducing Palestinian and broader Middle Eastern culinary traditions to American diners, thereby fostering cultural understanding.

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  2. Innovative Culinary Practices

    She has been at the forefront of evolving Middle Eastern cuisine by incorporating modern culinary techniques and approaches while staying true to traditional flavors.

  3. Empowering Women in Culinary Arts

    As a female chef and restaurateur, Bishara has been an inspiring figure, especially within the Middle Eastern community, showcasing the potential for women to lead in the culinary industry.

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  4. Educational Contributions

    By teaching and publishing cookbooks, Bishara has educated countless individuals on Middle Eastern cooking, both in terms of technique and cultural significance.

  5. Culinary Excellence and Recognition

    Her restaurant Tanoreen has received widespread acclaim, including praise from The New York Times and The New Yorker, and was named the best Middle Eastern restaurant in New York City by Zagat in 2008.

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