Nour, a flagship restaurant of the ESCA Group, appointed Ibrahim Kasif as its new Head Chef this year. Currently in post for 5 months, his appointment has marked an  evolution for Nour, taking its celebrated Middle Eastern cuisine up a notch. Nour was led by Chef Paul Farah for years, garnering its solid reputation. Paul is still with the group as Executive Chef, and has recently been awarded SMH Good Food Guide Chef of the Year 2025.Â
Kasif, the former owner and head chef of the hatted Stanbuli in Enmore, which closed in 2022, brings over a decade of experience in Middle Eastern cuisine to Nour. Known for his creative flair and deep understanding of traditional flavours, Ibrahim has already started to introduce a whole new twist on the menu.
Well known on the Sydney food scene and co-founder of the ESCA Group Ibby Moubadder said,  “Kasif is the perfect person to lead Nour into its next chapter. Paul has set an extremely high standard, and we know that Kasif’s passion and expertise will continue to elevate Nour. I’ve been a huge fan of Kasif’s cooking for years since Stanbuli, so it’s an honour to finally have him join the ESCA team.”
Irresistible went along to Nour to sample nearly all of the menu, and chat to the charming Ibrahim about taking on a restaurant with such a strong reputation, how he’s planning to blend tradition and modernity, and whether his grandmother has been in yet, Spoiler alert: we’ll be back.Â
How did you end up here?
“Ibby wanted to me to come, to be at the forefront of making change and taking Nour to it’s next stage. Ibby used to swing by my old restaurant in Enmore, Stanbuli. I was in touch with him after that restaurant closed and I was actually going to try and recruit someone else for Nour. He jokingly said if I didn’t find anyone I’d have to take the job. I didn’t realise he probably meant it. Ibby offered me the job, not once, but four times. He got me on the fourth go.”
How do you feel about changing the menu?
“Every chef they’ve had over the years has brought their own touch. Before I took the job I thought, the restaurant is so successful there would be nothing for me to do. But the more I thought about it I realised I could bring my own knowledge and history to the table. So I went for it.”
What is staying?
The shawarma is one of the untouchables. And there’s an eggplant dish that people really love. I’ve tweaked quite a few dishes now, keeping the essence but putting my touch on it, and I’ve kept the menu structure for now. I did change the pickled cabbage early on though. I’ve inherited a very good team. We’ve brought in a couple of extra staff but it’s been pretty stable here for years. We are evolving as a family, and there’s no need to rush.”
Your last restaurant was Turkish. Is it much of a change?
“I was worried for a while that I’ve been typecast as a Middle Eastern chef, like an actor always playing the same role. But I’ve embraced it now. This is my heritage and I love working within it.”
Did you grow up around a lot of cooking?
“Food and cooking for me is very connected to nostalgia. Growing up, food was such a big part of my upbringing. Extended family barbecues at the weekends. Going back to see the old country on trips. Food always brought everything together in my family. My grandmother was an extraordinary self- taught cook. When she arrived here in Australia from Cyprus she was only 16 years old and already married. She had her first child at 17. My grandfather, who was 10 years older, wanted the food of his homeland, and she had to go to the chemist to find olive oil to cook with. All they had in the shops in Australia in the 60s was lard. They were hard times and it wasn’t easy for that generation when they arrived, but she always made sure everyone had food on the table, and that was what held our family together. She’s 85 now, and my love of cooking and food really starts with her.”
Has she been in?
“Not yet.” Â
We could have picked her up in the Irresitiblemobile!
“I know!”
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Have you had any other jobs along the way that formed your career?
“I worked for a very wealthy private family that were really into sailing. They wanted me and loved my food and the job was based on a yacht, and they were sailing all over the place. But the problem was I’m terrible on a boat. I get sea sick. They identified this pretty quickly and the Captain said it’s not going to work out. But the family didn’t budge, and so they flew me to wherever the boat was going to be the day before the family arrived. It was an amazing experience and I was with them for 3 years. After that, I was able to open my first restaurant.”
Do you love being a chef?
“The industry can be challenging, no doubt, but for me it’s all about delicious food. A lot of my recipes are really grounded in tradition, but we get to be playful along the way. People have often told me that my cooking reminds them of their childhood, or their parents or grandparents. I take that as a big compliment. If you can evoke those kind of memories I think that’s a beautiful thing. That’s a beautiful job.
Sparrow, our roving culinary taster, between mouthfuls, said, “I feel like the Arabic soul is here. What I love is some of his recipes are connected to his backstory and his grandmother. The service is awesome and there’s a great vibe. I love that some of the standards haven’t shifted as well. Bloody delicious.”Â
Our standouts:Â
Woodfired Abrolhos scallop, Aleppo burnt butter
Charcoal octopus skewer, whipped roe emulsion, parsley dressing
Beetroot, sheep’s curd, pomegranate dressing, house pita
Charcoal swordfish, roast tomato and olive ezme, asparagus, zhug
Dry aged baharat spiced duck mishwe, Ottoman plum and citrus sauce
Woodfired mushrooms, burnt leeks, walnut muhammara
NOUR
Shop 3, 490 Crown Street,
Surry Hills, NSW 2010
