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.
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.
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.
“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.
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.
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.