About
Shaya restaurant combines Israeli staples with Southern flavors and modern techniques, striking a balance between innovation and tradition. Shaya approaches Israeli cuisine as a grand mosaic, drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The contemporary menu reflects the ongoing evolution of Israeli food and celebrates the abundance of Louisiana. Shaya highlights seasonal, responsibly and locally-sourced ingredients. The wood-fire oven is central to both the menu and the dining experience, from the incredible homemade, wood-fired pita to vegetable-centric small plates and heartier entrees. Many of the dishes on the diverse menu are meant to be shared and enjoyed throughout many courses.
Fariz Choumali, Executive Chef
Born in Beirut, Lebanon, and influenced by his Lebanese parents, Fariz Choumali was immersed in the flavors of the Middle East from a young age. His passion for cooking ignited during his early years, with the captivating aroma that filled his home every morning awakening his curiosity. This intrigue drew him to the kitchen day and night. Alongside his mother, Haifa, who prepared his favorite dishes, he would attentively observe as each ingredient danced in the pan. Undoubtedly, his mother is his primary and most impactful culinary influence.
The countless hours spent in the kitchen serve as the foundation for his journey through culinary school in Beirut. Over the years, Fariz mastered professional cooking techniques and honed his culinary skills through internships and travels throughout Europe, the Middle East, and the U.S., among others.
Ultimately, the vast cultural diversity in the U.S. captured his heart. California, with its eclectic mix of cultures, became his chosen battleground to elevate Lebanese cuisine. After four years, a new haven presented itself—Louisiana, a true melting pot of influences and flavors, where Chef Fariz discovered a new sense of belonging.