Alon ShayaPomegranate Hospitality
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.
In 2003, Alon moved to New Orleans where he began training under Chef John Besh. 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 opened Domenica, a regional Italian restaurant in the New Orleans Historic Roosevelt Hotel.
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.
Food & Wine named Domenica one of the top restaurants of 2012. Gayot featured Domenica as one of its hottest restaurants for 2014, and it has been included in prestigious publications such as Bon Appetit, Food & Wine, and Food52. In 2010, Esquire named Alon one of four Chefs to Watch, and he was named one of the “50 people changing the South” by Southern Living Magazine in 2015. In 2015, Alon was awarded the James Beard Foundation Award for “Best Chef – South” and New Orleans Magazine’ named him “Chef of the Year.” In 2016, Shaya won the James Beard Foundation Award for “Best New Restaurant.” The restaurant has been hailed as one of the country’s best by leading outlets including Bon Appetit, Food & Wine, Saveur, Eater, GQ, Esquire, and more.