Nazir Fayad has a long history in the food world. He began cooking at the age of 16, then traveled to Abu Dhabi in the United Arab Emirates, cooking there for five years. He spent time cooking in Switzerland and the Czech Republic before moving to the United States, where after working at La Shish for a few years, he started his own restaurant, Al Oumara.
Nearly 25 years ago, Nazir bought the location that would become Al Oumara, located on Maple Road in West Bloomfield. “I was the only one cooking at the time,” he says. “I had a partner for three months, and then I was on my own. As I built the business, I started hiring people step-by-step, building good relationships with the community and eventually being able to remodel.”
Nazir relied upon his well-developed knowledge of cooking at Al Oumara. “I use all my own recipes,” he adds. “All from scratch—no cans.” Some of the meals served at Al Oumara include the boneless chicken, house-made hommous using the best sesame and fresh garlic, tabbouli, and baba ghannouge made with eggplant roasted in his gas-fired oven. The oven also produces warm, fresh pita bread to accompany your meal. Freshness is at the forefront of Nazir’s mind from appetizers to desserts, and everything in between.
While running the restaurant, Nazir has made his home here in West Bloomfield. He is the father of two sons and two daughters, and over the years he has brought a number of other family members to the United States to help out in the restaurant before moving on to careers of their own. “Some are doctors now, some are engineers,” he notes proudly.
At Al Oumara, you can find your favorite fresh Middle Eastern dishes whether for a quick lunch, a family dinner, or a special event. Catering is also available.
See the full menu at aloumararestaurant.com.
I use all my own recipes. All from scratch—no cans.
