Syrian refugee turns to food industry to rebuild his life in US

When he came to United States as a refugee from Syria during that country’s bloody civil war, re was a lot Diaa Alhaun didn’t kw, starting with English. re was one thing he was fairly certain of, though — whatever else future held in store for him and his family, he was pretty sure it was going to include food, a constant in his life since he h left school at 15 to work in an uncle’s restaurant in Damascus. He’s working in a restaurant se days — his own. Along with a partner, Alhaun, 48, is chef behind recently opened Sakib, a small corner outpost on Bedford Avenue in Brooklyn’s Williamsburg neighborhood, where he turns out Mediterranean food he learned to cook as a teen.

“I have this idea, I wait for I learn English, I see how people eat,” Alhaun said in sometimes-halting English he’s learned since his arrival in October 2016. “Before I come here, I think future, I want restaurant.”

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Diaa Alhaun has traveled all over world to cook

Food has taken him all over world — he helped open a restaurant in Russia in his 20s and ar a few years ago in Sudan, along with catering work he did while living in Syria. His maternal grandfar h a restaurant, as did five of his mor’s six brors, including one where he learned to cook. Alhaun left Syria in 2012 for his restaurant opening in Sudan, but by time he tried to go back some months later, fighting h broken out in Damascus. He sold that business and fled to Jordan with his wife, children, and or relatives, n came to U.S. through a United Nations program that helps displaced persons re-settle in or countries. Today, Alhaun lives on Staten Island with his wife and children, s 18, 17, 9 and almost 2. He spent two months working at a hat factory, but food once again came calling, and he started working in a restaurant. Alhaun was introduced to Eat Offbeat, a catering company that hires refugees and teaches m culinary skills, and offers ir recipes in food available to customers. Through Eat Offbeat, Alhaun participated in events like Refugee Food Festival, where he was able to cook a meal in a restaurant kitchen. Alhaun is first from Eat Offbeat to open his own operation.

“Since first day he joined, we knew Diaa was going to get his own place at some point,” said Manal Kahi, co-founder of Eat Offbeat. “We’re all super proud of him, it’s a great example for everyone else at kitchen.”

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Alhaun wishes to own more restaurants, take care of family

Fighting in his old home, Damascus, has largely ceased since Syrian army drove rebels from areas around city a year ago, but it remains ecomically devastated by war. Alhaun said he initially thought strife wouldn’t last and he would be back in Syria in only a matter of months. But his focus w, he says, is on his new home and possibility of opening more restaurants. Of all places he’s lived, Alhaun thinks New Yorkers have liked his food most, and he’s hopeful about what future could hold as he builds a new life here. His dream w? A big restaurant, that holds a lot of people, and a good future for his children.

“I hope people like it, my food,” he said, ”...and kids, studying good.”

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