ABOUT ROY NER

Israeli-born, award-winning celebrity chef Roy Ner is an exceptional talent for food that has taken Sydney food-lovers by storm.

 

Roy has a life-long passion for food and cooking, especially trying new, innovative flavours and textures drawn from his eclectic heritage which has exposed him to a myriad of exotic tastes, herbs and spices from the Middle Eastern region and beyond. Roy particularly loves to highlight flavours from old and new cooking, blending cultures and ingredients together that showcases a unique culinary experience.

  

Roy’s meticulous approach to overall hospitality offers a point of difference in that he takes time to really understand the type of venue on by immersing himself in every tiny detail.

 

With an intuitive mind, Roy truly understands what is really needed to create something different and what it takes to deliver to his venues something that can withstand the test of time but also has it’s own identity.

 

His work is always backed up by research that is incredibly in-depth, whether it’s investigating current seasons, climatic conditions, ocean currents, local growers and producers or discovering brand new culinary delights from across the world, and always strives to bring every venue the very best quality possible.

“Every venue story starts at the very beginning, an electric collision
of cultures, technique and passion. We are taking people on a journey, not just on food but of art, culture, music and passion”.
– Chef Roy Ner

Roy Ner’s sensational recipes are based on grilling, roasting and using wildly exotic herbs and spices to celebrate raw ingredients. As well as a treasure trove of aromatic meat-based dishes, he particularly enjoys creating a plethora of tangy, wholesome and flavorsome vegetarian dishes. As well as devising exciting, inventive and delicious new recipes for restaurants, hotels and other areas of the hospitality industry.

 

In addition, it is extremely important to mention Roy’s two restaurants where he resides as Executive chef. Lillah and Nour are both famed for their phenomenal dishes, polished service and handsome surroundings.

 

Nour (meaning “Light”), is a Lebanese restaurant based in Surry Hills. Frequented by Sydney’s glitterati and celebrities, this restaurant showcases some of the finest Lebanese cuisine in Australia.

 

Lillah (meaning “Beautiful Night”), in Lane Cove,
is a relaxed Middle Eastern restaurant with a laid-back attitude presenting a fusion of Egyptian, Israeli, Turkish and Lebanese flavors and ingredients for completely unique dishes that leave customers eager to return.

The Roy Ner Mission

Our approach is committed to delivering the utmost quality in every aspect of restaurant and hospitality consultation. We will always endeavor to be the very best at what we do, whether that is by creating superbly delicious, creative and exciting menus for our clients featuring an array of eclectic yet harmonious dishes or training up staff of all levels so they understand how to guarantee sublime service. We cover every aspect of hospitality and our mission is to provide an end- to-end experience, that is thorough, meticulously thought out and above all, premium.

  1. The highest quality, fresh and innovative ingredients from local producers where possible
  2. A dedicated team committed to delivering your project to perfection
  3. A service that always goes the extra mile, ensuring excellence at every step of the journey

Chef Roy Ner

In The Media

“I BOUGHT A CAMEL” NOUR REVIEW GOOD FOOD ( 1 hat review )

“I bought a camel,” says Nour’s Israeli-born executive chef Roy Ner. It’s the chef’s equivalent of “I bought a jeep,” and if nothing else, it tells me this Surry Hills newcomer is bringing something new and different both to Sydney and to Lebanese cuisine.

MIDDLE EASTERN CUISINE IS TAKEN TO SUBLIME NEW HEIGHTS WITHOUT LOSING SIGHT OF ITS ORIGINS

I tend to get a bit nervous when food is given refinement in an attempt to swing the bat to the pointy spectrum of dining. Sometimes salt-of-the- earth fare is spectacular when left alone in all its fragrant, pickly, smoky, finger-licking glory.

CHEF CHATS: ROY NER ON COOKING LEBANESE AND OTHER MIDDLE EASTERN CUISINES

Rising from work experience newbie to ARIA sous chef in seven months, Roy Ner has proven his cooking chops in silver service. Now as executive chef of Sydney restaurant Nour, he’s giving Middle Eastern classics a fine dining feel.