Rawia Bishara

Born in the heart of Nazareth and making her way to New York City in 1974, Rawia Bishara is a visionary chef and proud Palestinian. Partnering with her daughter Jumana and supported by her entrepreneur husband Wafa and Hollywood actor son Tarek, Rawia has turned her passion for food into an iconic culinary destination.

Rawia’s journey started with a wide range of experiences—from selling life insurance to family business ventures and activism with the Union of Palestinian Women’s Association. After years of hosting unforgettable gatherings for friends and family, she realized her dream and opened Tanoreen in 1998.

Now, over 25 years later, Tanoreen stands as New York’s premier Palestinian restaurant, celebrated for its vibrant flavors and heartwarming hospitality. Rawia has written two cookbooks—Olives, Lemons, and Za’atar and Levant—and contributed to many others. To celebrate the 10th anniversary of OLZ, it will be republished with 16 new recipes! A three-time James Beard Award nominee for Best Chef NYC, her culinary genius has been spotlighted in major media, including New York Magazine, Bon Appétit, The New York Times, and The Food Network. Rawia and Tanoreen has nearly a decade of recognition in the Michelin Guide’s Bib Gourmand category.

Rawia’s passion for sharing Palestinian culinary heritage continues to thrive at Tanoreen, where you’ll often find her personally welcoming guests with the same warmth and love that have made her a culinary legend.