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Wrong Alon Shaya?

Alon Shaya

Chef and Owner

Domenica Restaurant

HQ Phone:  (504) 648-6020

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

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

Background Information

Employment History

James Beard Award-Winning Chef

T.J. Martell Foundation


Contributor

Restaurants & Institutions Magazine


Affiliations

Crescent City Farmers Market

Member of Community Advisory Team


Besh Steak

Board Member


Web References(134 Total References)


Inspire NOLA Charter Management Organization

inspirenolacharterschools.org [cached]

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.


Alon Shaya - Music City Food + Wine Festival

www.musiccityfoodandwinefestival.com [cached]

Alon Shaya
Alon Shaya Executive Chef & Partner, Domenica, Pizza Domenica and Shaya Alon Shaya is Executive Chef and Partner of Domenica, 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. There, he worked under great chefs such as Jean-Louis Palladin, a pioneer of fine French cooking in America. During this time Alon gained a passion for Italian cooking, which drew him to St. Louis to open Antonio's Ristorante where he began working with his friend and future business partner, Octavio Mantilla. In 2003, Octavio lured Alon to New Orleans, where he began training under Chef John Besh, serving as the Chef du Cuisine at Besh Steak. In the days after Hurricane Katrina, Alon made the decision move to Italy to continue to explore his passion for Italian cooking. In 2009, Alon, along with the Besh Restaurant Group, formed a partnership to open Domenica, a regional Italian restaurant in the New Orleans Historic Roosevelt Hotel. Here, he was able to bring hand rolled pastas, made from scratch salumi, and wood- fired pizzas to downtown New Orleans. 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." With the growing popularity of Domenica, Alon opened Pizza Domenica, a casual spin-off, in uptown New Orleans in the spring of 2014. After several visits to Israel, Alon was inspired to go back to his roots of cooking and 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. Esquire named Shaya "The Best New Restaurant in America" in 2015. Additionally, Bon Appetit featured Shaya in its list of the "50 Best New Restaurants in the U.S." and Southern Living included the restaurant in its list of "The South's Best Restaurants 2015. That same year, Shaya earned a place in both Gear Patrol's and Thrillist's national lists of the "Best New Restaurants in America. In 2016, Shaya won the James Beard Foundation Award for "Best New Restaurant" and GQ named Shaya among their "12 Best New Restaurants of 2016. Additionally, Food & Wine included Shaya in its coveted "2016 Restaurants of the Year" list. Alon works closely with the Crescent City Farmers Market, sitting on the advisory board to support local farmers. He enjoys giving back to communities close to him by cooking latkes each year to bring to Temple Sinai's Hanukkah Bazaar and spending time in local public schools cooking with students to teach them healthy alternatives in eating. Alon was appointed to the board of the Odyssey House of Louisiana, which helps those struggling with substance abuse in New Orleans. Alon, his wife Emily, and their two dogs Ceci and Henry, haven fallen in love with New Orleans culture, food and music.


An interview with Alon Shaya, chef/owner of Domenica Restaurant in the Roosevelt Hotel in New Orleans | Randy Fertel

fertel.com [cached]

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. 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, he opened Antonio's Ristorante at Harrah's Casino, St. Louis. There he met Octavio Mantilla, general manager and 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. Alon and Chef Besh forged a partnership in 2008 and decided to open Domenica, a family-oriented, authentic Italian restaurant in New Orleans' Historic Roosevelt Hotel. Alon also played a line chef in a recurring role in HBO's Treme. Most important, is there a role for Alon Shaya in Season 3? An interview with Alon Shaya, chef/owner of Domenica Restaurant in the Roosevelt Hotel in New Orleans


The 21 Best New Restaurants in America - Eater

www.eater.com [cached]

The anchor to local culture is Alon Shaya, the longtime, James Beard Award-winning chef of Domenica and Pizza Domenica (both part of John Besh's restaurant group).
At his five-month-old Uptown namesake, Shaya plumbs the multinational foods of his native Israel.


www.inthenola.com

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.


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