Rawia Bishara
Culinary Bridge-Builder
Date of Birth:
1955
Nazareth, in hills of the Galilee, Palestine
Place of Birth:
Why Featured?
Transforming Middle Eastern Cuisine
Brief bio
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.
Major Milestones
Contributions
Immigrated to the United States in 1974 with her husband, settling in Bay Ridge, Brooklyn, and eventually raising two children.
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.
Published "Olives, Lemons & Za’atar", her first cookbook, which has been a success, reaching its fourth printing and ranking highly among Middle Eastern cookbooks on Amazon...See More
Nominated for the James Beard Foundation award in 2017 for Best Chef, New York City, acknowledging her significant contributions to the culinary world...See More
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.
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...See More
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.
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...See More
Educational Contributions: By teaching and publishing cookbooks, Bishara has educated countless individuals on Middle Eastern cooking, both in terms of technique and cultural significance.
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.
Date of Last Update:
September 3, 2024
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