Paul Farag has announced he’s moving to Ibby Moubadder’s Surry Hills restaurant Nour.
Farag will lead Nour’s culinary team as executive chef after spending the last two years at Josh Niland’s Fish Butchery.
The chef will debut a new menu in 2021, which will draw on his Egyptian heritage and fine dining background, having spent time in the kitchens of Monopole and Four in Hand in Sydney along with Gordon Ramsay’s London restaurant Pétrus.
Farag says heading up the kitchen team at Fish Butchery was invaluable and provided a “huge experience for any chef to dive into the madness of the seafood industry and get a real insight on how it all moves”, but he’s keen to get back into restaurants.
“The group has presented a chance for me to get back into real kitchens and let my creativity run wild flaunting with different mediums,” Farag tells Hospitality.
“Nour now gives me the opportunity to cook Middle Eastern food I’ve steered away from for some time for the avoidance of being typecast. I believe there is so much more to do with the group and I’m so excited for the coming months.”
Farag is also set to implement a no-waste approach at the restaurant and will spend the rest of 2020 working on new dishes.
Image credit: Narooma Oyster Festival
