Characterized by a rich mosaic of flavors
Located in Uptown, New Orleans, Shaya seamlessly blends classics from various regions, including North Africa, the Middle East, Eastern Europe, Turkey, and Greece, with Southern flair and innovative culinary techniques.
The contemporary menu at Shaya reflects the ongoing evolution of culinary trends and celebrates the abundance of ingredients sourced locally from Louisiana. Focusing on seasonal and responsibly sourced produce, the restaurant emphasizes freshness and sustainability.
Central to the menu and the dining experience is the wood-fired oven, which creates an array of delicious offerings, from homemade pita bread to flavorful vegetable-centric dishes and hearty entrees. Designed for sharing, many dishes on the diverse menu are meant to be enjoyed over multiple courses, making dining at Shaya a genuinely communal and memorable experience.
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.
Maria Zissis
Brand Director at Shaya and Tavi
Maria Zissis is the Brand Director at Shaya and Tavi Restaurants. Born and raised in New Orleans, Maria developed an early passion for hospitality, deeply rooted in her Greek heritage. Maria has been part of the BRG Hospitality family for some time, bringing a wealth of experience from her 20 years working in the French Quarter with an iconic New Orleans restaurant, Acme Oyster House. As well, Maria has consulted for various local restaurant groups, catering businesses, and bars in the metro area. Maria has been the General Manager of Domenica, Willa Jean, and Cho Thai Restaurant and has assisted in the opening of other BRG Hospitality Brands.
Growing up in her family’s restaurants, the sense of community inspired Maria her parents fostered through sharing food and creating memorable experiences. Her deep connection to hospitality was nurtured by watching her mother and father, and from a young age, she knew that hospitality was in her soul. Maria finds immense satisfaction in mentoring her employees, encouraging them to take pride in the art of hospitality, and helping to cultivate the next generation of service industry professionals in a city with hospitality woven into its history. For Maria, success is about being flexible and keeping an open mindset. She believes that the ever-changing nature of the industry requires adaptability and creativity.
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