Our chef and namesake is Abdullah Alawyed. He grew up on a farm, surrounded by kitchen lore, in the North east of Syria, in the heart of what archeologists call the Fertile Crescent. He learnt his trade in Damascus, fine tuned it in Amman, and started adding twists here in the UK.
Damascus Chef's hearty summer menu has built up a small but fast growing fan base in South East London. We aim to do away with all the stereotypes that deem Levantine cuisine something greasy and meat-based that you might pick up if you stumble back home too late.
We focus on vegetables, protein-rich grains like freekah and new takes on very old hand-made, home-crafted recipes.