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2016-03-25T00:00:00.000Z

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Wrong Alon Shaya?

Mr. Alon Shaya

Executive Chef

Domenica Restaurant

HQ Phone: (504) 648-6020

Domenica Restaurant

123 Baronne Street

New Orleans, Louisiana 70112

United States

Company Description

Domenica may still serve the best pizza in New Orleans, but it has acquired some challengers more

Find other employees at this company (2)

Background Information

Employment History

Executive Chef, Domenica
Besh Restaurant Group

Contributor
Offbeat

Head Chef and Partner
John Besh

Contributor
Restaurants & Institutions Magazine

Affiliations

Member of Community Advisory Team
Crescent City Farmers Market

Web References (198 Total References)


'I allow my heritage to speak ...

www.israel21c.org [cached]

'I allow my heritage to speak through the menu in a way that still feels Italiana,' says Domenica's celebrated executive chef Alon Shaya.

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The most prestigious organization in the American restaurant industry singled out Shaya for his expertise as executive chef at the Italian restaurant Domenica in New Orleans.
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Alon Shaya. Photo by Will Blunt/StarChefs.com
"When all hell breaks loose, you have to ask, 'What is my role going to be in this situation?' and for us it was a no-brainer," Shaya tells ISRAEL21c. "We did what we knew best. It was one of the most important times of my life - the first time I felt truly needed by society."
Shaya, born in Bat Yam in 1979, last June traveled to New Orleans' Israeli sister city of Rosh Ha'ayin with three other chefs to prepare a Creole-style kosher Shabbat dinner for about 5,000 locals to benefit charities. A few days later they fed 300 artillery battalion troops on the Golan Heights.
"It was like a homecoming for me," says Shaya, who was raised in Philadelphia. He hadn't been to Israel since 2003.
"On this trip I was able to see Israel in a completely different light than before," he explains. "I always felt I missed out on my Israel experience because I was only four when my family moved away. I felt a void in my Israeli heritage even though we cooked all the food and celebrated the holidays. I'd never experienced it in a way I could connect with emotionally and intellectually as an adult."
Shaya was so moved that he stayed on a few extra days with his girlfriend. He proposed to her at sunset on a Jaffa hill overlooking the Mediterranean - a spot he recalled from childhood picnics. His late grandmother had painted a picture of that scene, and he'd always wanted to have it. Afterward, Shaya's mother gave the painting as a gift to the couple.
Subtle Israeli spicing
During his honeymoon in Barcelona, Shaya found out he'd made the James Beard finals. He is the second Israeli to be recognized by the foundation in as many years.
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Also nominated as Food & Wine's Best New Chef in his region, recognized as a "Chef to Watch" by Esquire magazine and named one of StarChefs.com's 2012 Rising Stars, Shaya says he likes to infuse the Domenica menu with Israeli touches.
"I try to do it without confusing our clientele," he adds. "If I had falafel on the lunch menu instead of roasted chicken panino it would be confusing, so I allow my heritage to speak through the menu in a way that still feels Italiana."
One of his specialties, inspired by the Tel Aviv chef restaurant Abraxas North, begins with roasting a head of cauliflower in Domenica's wood-burning oven. He whips goat feta to resemble MidEast lebaneh, and plates the veggie and cheese with a well of olive oil and fresh chilies. "This dish screams 'Israel' to me though it may scream 'Italy' to someone else," Shaya says.
Shakshuka, a spicy poached-egg-and-tomato Israeli dish, is a dinner-menu favorite at Domenica. Shaya puts an Italian twist on it by adding roasted goat shoulder and vegetables.
New Orleans Passover feast
Shaya remembers coming home from first grade and smelling peppers roasting over an open flame. The aroma signaled that his mother's parents were visiting from Israel. They were Bulgarians of Spanish ancestry, while his father's parents were Transylvanians of Persian origin.
"I grew up cooking dishes like spanakopita [Greek spinach pie], burekas, stuffed grape leaves and tzatziki - cucumber and yogurt soup with dill - with my mom," says Shaya.
Three years ago, he began making a version of her Passover haroset for his first Seder dinner at Domenica. It attracted 60 patrons in 2010, 120 in 2011 and more than 400 this year. About 80 percent are Jewish. Catholic priests and curious staffers from the New Orleans Times-Picayune like to come, too.
Among other dishes, Shaya makes matzo ball soup, slow-roasted duck and pomegranate-roasted lamb shank. He bakes matzo in the restaurant's wood-burning pizza oven. The fare isn't strictly kosher, but it's traditional in a gourmet way, and a rarity in a predominantly Catholic city.
"Most important to me is that we get people from New York whose children are in Tulane [University]," says Shaya.
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Read more on:People, Alon Shaya, Domenica, New Orleans, chefs, Art in Israel


Finally, on Sunday Domenica's ...

www.charlestoncitypaper.com [cached]

Finally, on Sunday Domenica's Alon Shaya, Cypress and Artisan Meat Share's Craig Deihl, Lewis Barbecue's John Lewis, and Root and Bone's Janine Booth will get nostalgic talking meals, cookbooks, and travel that's inspired them.


Alon ...

charlestonwineandfood.com [cached]

Alon Shaya

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Alon Shaya is Executive Chef and Partner of Domenica, its more casual sister restaurant, PIZZA Domenica and Shaya, a modern Israeli restaurant.
Alon discovered his passion for cooking at an early age, spending most of his time in the kitchen with his mother and grandmother in Philadelphia, where he was raised. After training at the Culinary Institute of America, Alon interned at the Rio Hotel and Casino in Las Vegas. At the time, he was too young to gamble but ready to take on the casino kitchens. In 2001, Alon met Octavio Mantilla, co-owner of Besh Restaurant Group, who lured him to New Orleans.
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As Chef de Cuisine at Besh Steak in Harrah's Casino, New Orleans, Alon worked closely with Chef John Besh.
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In 2009 Alon and Chef Besh forged a partnership to open Domenica, an authentic Italian restaurant in New Orleans Historic Roosevelt Hotel.
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In preparation to open Domenica, Alon spent a year cooking and traveling in Italy, learning from mentors about pizza, salumi, and traditional Italian preparations.
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In 2015, Alon was named one of the "50 people changing the South" by Southern Living Magazine. In 2015, Alon was awarded a coveted James Beard Foundation Award, in the "Best Chef - South" category.
Alon opened Pizza Domenica, a casual spin-off of Domenica, in uptown New Orleans in the spring of 2014.
A little less than a year later, in February of 2015, he opened his namesake Israeli restaurant. Shaya is an innovative restaurant with a warm and welcoming approach to the dining culture inspired by Chef Alon Shaya's Israeli upbringing and New Orleans' local ingredients.
Alon works closely with the John Besh Foundation in several ways: by mentoring recipients of the Chef's Move! scholarship program, working with farmers who have received micro-loans under the Milk Money program, and helping to identify candidates who could benefit from these culinary scholarships and micro-loans in the New Orleans community.


Press Releases | Domenica Restaurant | Roosevelt Hotel | New Orleans, Louisiana

www.domenicarestaurant.com [cached]

That is partly because there is so much good stuff across the menu that Alon Shaya has curated at this John Besh restaurant that you don't want to limit yourself to one or two things.

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10 Thoughts: Alon Shaya
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My New Orleans: 20 Questions with Alon Shaya
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Alon Shaya updates latkes for a Dec. 11 benefit at Bellocq
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Chef's Cajun Country Getaway (Alon Shaya)
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Alon Shaya on Domenica's Impeccable Salumi Program
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The four "chefs to watch" were Nick Balla (Nombe, SF), Joshua Hopkins (Abattoir, Atlanta), Alon Shaya (Domenica, New Orleans), and Michael Schulson (Sampan, Philadelphia).
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Besh and Shaya consider Uptown location for Pizza Domenica
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Refrigerator Raid: Alon Shaya of Domenica
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Alon Shaya on His Favorite New Orleans Greasy Spoon
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Alon Shaya is Eating His Way Through Hong Kong
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Alon Shaya makes a visit to Theodore Roosevelt Middle School
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Alon Shaya Feature
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"New Orleans-based Alon Shaya is one of five finalists for the southern James Beard Foundation Award."
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They are Justin Devillier of La Petite Grocery, John Harris of Lilette (and Bouligny Tavern), Tory McPhail of Commander's Palace and Alon Shaya of Domenica."
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Chef Alon Shaya demonstrating some special dishes from Domenica, and talking about his recent James Beard Award Nomination.
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"Four local chefs are up for the Best Chef honor in the South, including Justin Devillier of La Petite Grocery, John Harris of Lilette, Commander's Palace chef Tory McPhail and Alon Shaya of Domenica."
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Alon Shaya creates dramatic and delicious dishes like a whole roasted cauliflower, pierced with a knife and ready to cut.
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Domenica chef Alon Shaya serves up Passover favorites with an Italian twist.
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Alon Shaya's Italian Potato Latkes
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Chef Alon Shaya talks about Domenica's Rosh Hashana menu
- Read Full Article YouTube - Aug 2010 -
How to Make Domenica's Pizza Enzo with Chef Alon Shaya!
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John Besh, Alon Shaya's restaurant Domenica receives 'Four-Beans'
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Alon Shaya has a home kitchen fit for a chef
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"Executive chef and partner Alon Shaya's team ages all of the restaurant's meats on premises. As Shaya told us, "this ham is as old as this restaurant."
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Interview with Chef Alon Shaya of Domenica - New Orleans, LA
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Now, it might as well be called New Rome to me, after my experience eating the transcendent Italian food of Chef Alon Shaya, of Domenica."
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Alon Shaya, an award-winning New Orleans chef, speaks at the Clinton School next Thursday, April 5, on opening and sustaining a restaurant in post-Katrina New Orleans.
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Alon Shaya on "Unique Eats: Best Comfort Food."


Alon Shaya | Domenica Restaurant | Roosevelt Hotel | New Orleans, Louisiana

www.domenicarestaurant.com [cached]

Alon Shaya

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Alon Shaya
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Alon Shaya
Alon Shaya is executive chef and partner of Domenica and its more casual sister restaurant, Pizza Domenica.
As a 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. After training at the Culinary Institute of America, Alon interned at the Rio Hotel and Casino in Las Vegas - too young to gamble, but ready to take on the casino kitchens. In 2001, Alon met Octavio Mantilla, co-owner of Besh Restaurant Group, who lured him to New Orleans.
...
As Chef de Cuisine at Besh Steak in Harrah's Casino, New Orleans, Alon worked closely with Chef John Besh.
...
In 2009 Alon and Chef Besh forged a partnership to open Domenica, a family-oriented, authentic Italian restaurant in New Orleans Historic Roosevelt Hotel.
...
In 2012, 2013 and 2014, Alon was a finalist for a coveted James Beard Foundation Award, in the "Best Chef - South" category. In 2010, Esquire Magazine named Shaya one of four Chefs to Watch, and Shaya was named "Chef of the Year" by Eater New Orleans. New Orleans Magazine honored him as "Chef of the Year" in 2012.
In preparation to open Domenica, Alon spent a year cooking and traveling in Italy, learning from mentors about pizza and salumi. He has recently traveled to Israel on to prepare meals for groups there alongside Chef Michael Solomonov of Philadelphia, a longtime friend.
Alon opened Pizza Domenica, a casual spin-off of Domenica Restaurant, in uptown New Orleans in the spring of 2014.

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