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Executive Chef and Partner
HQ Phone:  (504) 648-6020
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123 Baronne Street
New Orleans, Louisiana,70112
Domenica may still serve the best pizza in New Orleans, but it has acquired some challengers... more.
Crescent City Farmers Market
Member of Community Advisory Team
The 2016 Inspiration Award honorees are: Andrea Chen, Executive Director of Propeller; Kenneth Polite, U. S. Attorney; Lloyd Dennis, Executive Director of the Silverback Society; Alon Shaya, Executive Chef and Partner of Domenica, Pizza Domenica and Shaya; and Karen Carter Peterson, Louisiana State Senator.
Chef Alon Shaya gives back at Edna Karr
The new Shaya/Barnett Initiative is supporting a ProStart two-year culinary program at Edna Karr High School, providing equipment, a donation, and ongoing support to students and faculty. 'She saved my life,' superstar chef Alon Shaya says of his Harriton High home-ec teacher That's because Shaya - now a superstar chef whose New Orleans spot was just named best new restaurant in the country - was a troublemaker as a kid. 'She saved my life,' superstar chef Alon Shaya says of his Harriton High home-ec teacher Shaya, 38, executive chef and partner in Domenica, Pizza Domenica, and Shaya restaurants in New Orleans, has risen to just about the highest pinnacle a chef can achieve: He was named best chef in the South in 2015, and his eponymous modern-Israeli eatery won the James Beard Award for best new restaurant in America in 2016. Shaya doesn't mince words when it comes to his former home-ec teacher: "Donna Barnett saved my life," said the soft-spoken, Israeli-born chef. Which is why Shaya and Barnett are teaming up to give back, an idea hatched on a culinary trip to Israel led by Zahav chef/owner Michael Solomonov and Shaya in 2015, Barnett's retirement gift to herself. Which is why Shaya and Barnett are teaming up to give back, an idea hatched on a culinary trip to Israel led by Zahav chef/owner Michael Solomonov and Shaya in 2015, Barnett's retirement gift to herself. "We spent 10 days together and really had a chance to talk things out," said Shaya. The new Shaya/Barnett Initiative is supporting a ProStart two-year culinary program at Edna Karr High School in New Orleans. It's a commitment for the long term," Shaya said. "They'll need academic support in math and English, ongoing help with getting experience and outfitted to work in restaurant kitchens. Shaya has already hired two students; one is working at Domenica, the other at Shaya. "They are both cooking their butts off," he said. Shaya's easy manner and accomplishments make it hard to imagine his troubled past. He moved with his family to Narberth from Israel at age 4; his sister was 9. Hebrew was his first language. Shaya's parents split up, his mom worked two jobs, and the kids were left to fend for themselves. Alon was surrounded by privilege that he didn't have, by money he couldn't get. So he had issues." He started working at 13 but said he was 16, his towering frame and early whiskers serving him well. He worked at a hoagie shop, a butcher shop, Woehr's bakery, an old-school shop on Montgomery Avenue, operating the cash register, sweeping floors, and restocking shelves. All the while he couldn't imagine cooking would be his career. He had no money and no discernible means to get it. Attending culinary school seemed out of the question. Shaya started getting high, he sold drugs, then got arrested. And got arrested again. "I think the most scared I've ever been was the last time Alon got arrested," recalled Barnett. With the help of another teacher, Seth Schran, Shaya applied to and was accepted at the Culinary Institute of America. "I didn't consider myself stupid," said Shaya. "These kids have so much potential," Shaya said.
T.J. Martell Foundation's New York Best Cellars Dinner Welcomes James Beard Award-Winning Chef Alon Shaya
NEW YORK, Nov. 7, 2016 /PRNewswire-USNewswire/ -- The T.J. Martell Foundation for leukemia, cancer and AIDS research will welcome James Beard Award Winning Guest Chef Alon Shaya to New York on Thursday, November 17 at Capitale for the New York Best Cellars Dinner. Alon Shaya is Executive Chef and Partner of Domenica, Pizza Domenica and Shaya, a modern Israeli restaurant. After training at the Culinary Institute of America, Alon interned at the Rio Hotel and Casino in Las Vegas. In 2015, Alon was awarded a coveted James Beard Foundation Award, for "Best Chef - South. That same year, Alon was named one of the "50 people changing the South" by Southern Living, as well as one of "50 most influential American Jews in America" by The Forward. He was also awarded "Chef of the Year" by New Orleans Magazine and named one of the "15 Top Chefs of 2015" by The Daily Meal. Alon was also spotlighted in Tasting Table's list of "The Chefs Who Ruled the Kitchen in 2015." T.J. Martell Foundation's New York Best Cellars Dinner Welcomes James Beard Award-Winning Chef Alon Shaya
Whether you're looking to add some sugar or some spice to your Rosh Hashanah meal, read on for some fresh twists on Jewish classics from some well-known names: Andrew Zimmern, Joan Nathan, Jeffrey Yoskowitz, Alon Shaya, Rabbi Hanoch Hecht, Nir Mesika, Itta Werdiger Roth and Lior Lev Sercarz.
Alon Shaya's challah recipe Alon Shaya is executive chef and partner at the New Orleans restaurants Domenica, Pizza Domenica and Shaya, and was named best chef in the South by the James Beard Foundation. For Shaya, challah is central to the Rosh Hashanah festivities. "I love keeping our traditions alive," he said.
An interview with Alon Shaya, chef/owner of Domenica Restaurant in the Roosevelt Hotel in New Orleans
As a little boy in Philadelphia, Alon Shaya spent most of his time in the kitchen with his mother and grandmother, which instilled in him a passion for cooking.