Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home.
In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals.
In 2016, Alon joined forces with Donna Barnett, his high school home economics teacher, to start the Shaya Barnett Foundation, committed to providing culinary education and resources to high school students.
In March 2018, Alon published his debut cookbook, "Shaya: An Odyssey of Food, My Journey Back to Israel" (Knopf). Part memoir and part cookbook, Alon shares his deeply personal journey of survival and discovery, exploring the evolution of a cuisine and the transformative power and magic of food and cooking. Readers learn the secret to making Shaya's acclaimed pita bread while hearing the food stories that have shaped his life.
Alon has been nominated for five James Beard Awards. He has been named "Best Chef, South" while at Domenica in 2015, and Shaya won "Best New Restaurant" in 2016. He was named one of the "50 People Who Are Changing the South" by Southern Living magazine in 2015, and one of the "50 Most Influential Jews in America" by The Forward.
Alon, his wife Emily, and their two dogs Henry and Ceci, live in New Orleans. On their days off, they enjoying traveling for new food experiences, playing tennis, and fly fishing.
Catering & Events Manager
Kara, originally from Miami, moved to New Orleans to attend Tulane University. After graduating, she chose to remain in NOLA to soak up more of the captivating energy, innovation, and culinary experiences that she had become accustomed to. Before joining Pomegranate Hospitality, Kara worked at a local PR consultancy that caters to women owned businesses and also held numerous positions in the culinary events world. Kara loves the culinary arts and takes any opportunity to devour them while discovering the world around her.
Kara was one of Saba's opening front of house managers and is excited to now be creating and implementing its catering and events program. She’s looking forward to continue her contribution to this creative and dynamic team, while bringing Saba to the community of New Orleans.
Nicole grew up on the south side of Chicago and this is where her passion for this industry began while attending “After School Matter.” She really fell in love with food while in the kitchen at One Sixty Blue. From there Nicole began traveling and discovering nuances of flavor and cultural influence. Nicole landed in Memphis, Tennessee where she was the Sous Chef of Flight. At this point in her career she began to discover her passion for baking and began to immerse herself in pastry and sweets. While working in Jackson, Mississippi Nicole was Eaters, “Young Gun” semifinalist. Her love and passion has since brought her to New Orleans where she is able to showcase her talents as a Sous Chef at Saba. In her free time Nicole loves being outdoors with her husband and dog.
Chef de Cuisine
Cara Peterson found her way to Pomegranate Hospitality through her interest in simple but nuanced flavors. She grew up in a military family and lived in multiple cities in the United States and abroad. Her varied background provided a broad exposure to regional cuisines and uncommon ingredients. With a degree from Virginia Tech specializing in technical writing and horticulture she’s propelled into a creative and holistic approach to food.
While initially beginning in baking and pastry in Virginia, Peterson alternated between sweet and savory throughout her career finding unique textures and techniques in each discipline. Working in Northern Virginia exposed her to globally curated flavors under the guise of a wine bar but it was in Philadelphia that her interest developed in Israeli and Middle Eastern cuisine where she was the pastry chef at Zahav Restaurant from 2014 to 2015.
Following a move to New Orleans she furthered her skills at Shaya Restaurant starting as a line cook and working her way up to executive sous chef. When the sun’s out you can find her with a glass of tequila or exploring a local garden.
Jessica Retif is native to New Orleans, with over 15 years of experience in the restaurant industry. She has earned prestige within the New Orleans community for both her passion to create uniquely crafted beverages while providing exemplary service. She has spent the past five years working under James Beard award winning chefs throughout New Orleans to cultivate style and craftsmanship in her beverage program. It is her mission to cultivate unforgettable experiences for guests, through the bond of breaking bread.
Robby first found his passion for food and its rich link to community at a young age while growing up on a small farm outside of Saint Louis, Missouri. Until he left for college, he worked alongside his family to grow and understand the importance of the ingredient. This principal has never been absent from his life. Working through college, he then found himself on the front of house staff of a small farm-to-table restaurant. This is when he first understood that he had a stage to marry his love for food and people, and began to feel empowered to involve the community. He worked alongside several Saint Louis chefs to create strong relationships with local farmers, create Community Supported Agriculture programs, organize community outreach, and simply connect people to their food.
Since leaving Saint Louis, Robby has had the opportunity to open top restaurants in Denver, Colorado with Saba's sister restaurant, Safta, being one of them. Robby thrives when it comes to team building and creating an atmosphere that fosters growth. He is looking forward to growing with Saba, serving the New Orleans community, and being happy doing it.