Rawia Bishara, Chef-owner of Tanoreen

Following years of giving endless dinner parties for friends and family, Chef/Owner Rawia Bishara decided it was time to expose her unique culinary style to the world. In 1999, Tanoreen was born. When asked, Rawia will let you know that Tanoreen was opened as a tribute to her mother's rich culinary heritage.

After fusing many of her mother's old world recipes with her own more eclectic style of cooking, Rawia developed a menu of many palates and flavors. Tanoreen has varied in its fusions, but never deviated from its roots, a blend of classical Middle Eastern/Mediterranean home cooking.   She views her cooking as her own personal contribution to promoting Middle Eastern gastronomic culture.

Tanoreen Restaurant has been widely recognized by many of NYC's most influential food critics and news media, most notably in New York Magazine, The New York Times, The Village Voice, the Zagat Survey, NY1 Cable News and the Time Out Eating and Drinking Guide.   In addition, the catering arm of Tanoreen has also thrived, catering events for, amongst others, United Nations missions, universities, hospitals, corporate events and holiday parties.   As one of New York's leading chefs in Middle Eastern cuisine, Rawia's recipes have been published in The New York Times, New York Magazine and The Daily News.   Furthermore, due to her unique and innovative culinary style, Rawia was asked to teach classes at the prestigious De Gustibus culinary school at Macy's.    [more]