What do computer science, Olive Garden, and Amazon all have in common? All were central to Wael Yaziji’s journey to open Noor Mediterranean, a stunning fine-dining concept focused on ingredients and dishes from Yaziji’s heritage.
Born and raised in Damascus, Syria, Yaziji grew up as a foodie in one of the most diverse dining destinations on Earth. Despite his passion for eating, Yaziji never imagined hospitality would be his life’s calling. After immigrating to the United States in 1995, where much of his family had already settled, he enrolled at Arizona State University to study computer science, choosing a path that seemed practical, stable, and worlds away from the dining tables of Damascus.
As so many college students do, Yaziji worked part-time at Olive Garden starting as a dishwasher before working his way up to serving. He would eventually land at the Hyatt Regency Scottsdale at Gainey Ranch, where the flexible hours paired surprisingly well with college life.
“What began as a part-time job slowly became something more,” said Yaziji. “Hospitality, I realized, scratched an itch computer coding never quite did.” While he would continue his studies at ASU, by his fourth year, he was ready to dip his toe deeper into hospitality, opening Pita House in Old Town Scottsdale in the late 1990s.
“It was ambitious, exhilarating, and, ultimately, unsustainable while juggling my coursework,” said Yaziji, who would eventually sell the concept so he could re-focus on his studies.
After graduating, Yaziji initially thought his restaurant days were behind him and got into computer science full-time. However, “After two years, I knew it was really not my path. So, I turned back to food, investing in Blu Burger and helping it grow before transitioning the concept into my own, as Tru Burger Co., and growing to multiple locations across the Valley,” said Yaziji.
By 2017, after years of expansion, success, and long hours, he sold the company at what he describes as the right moment. Burnout had set in, and entrepreneurship had already begun pulling him into other ventures, including a medical transportation company and, later, an Amazon delivery business.
But restaurants, again, refused to let go. “As a Middle Eastern man, whenever we traveled, whether to Miami, Canada, or overseas, there were always beautiful, elevated Middle Eastern restaurants,” Yaziji says. “Arizona had great casual places for this distinctive, delicious fare, but nobody was creating a true high-end experience around this cuisine.”
When visiting Damascus in 2023, Yaziji was inspired to act. “My idea was simple but ambitious: create a sophisticated, design-forward restaurant centered around Levantine cuisine, the foodways of Syria, Lebanon, and neighboring countries, while delivering the same level of hospitality, presentation, and atmosphere expected of any luxury dining destination.” Noor, Arabic for “light,” became the natural name, though spiritually the word also signifies warmth and guidance, both central to Yaziji’s vision. The challenge? Yaziji is not a chef.
While in Syria, he dined at several of Damascus’ most celebrated restaurants and noticed a common thread: many had been shaped by celebrated Syrian chef Dima Al-Chaar, a Dubai-based culinary talent with global credentials that include an Ambassador of Taste for Global Gastronomy gold medal and a semifinalist on Top Chef Middle East. Yaziji followed her work, connected with her, and pitched a dream. Al-Chaar said yes.
The talented celebrity chef developed Noor’s Levantine-inspired menu, trained the culinary team, and helped translate deeply traditional flavors into a polished dining experience calibrated for Arizona diners. “While rooted in the Levant region between Syria, Lebanon, and Turkey, Noor also gently adapts some preparations for local palates, often swapping lamb for beef in dishes while preserving the soul of the cuisine, knowing the Arizona palate,” noted Yaziji.
The resulting restaurant feels transportive. Birch and walnut wood, lush greenery, wicker accents, and macramé chandeliers bring warmth to the sleek dining room. Anchoring the space is a custom marble fountain imported from Syria, gently bubbling beneath a glowing faux olive tree. “In Damascene homes, fountains traditionally serve as gathering points, inviting conversation and creating calm, making their presence deeply personal,” said Yaziji, noting the space also has a mural depicting a Syrian courtyard to bring guests deeper into the experience.
Then there is the food. The truffle kebab, one of Noor’s signatures, is smoky grilled meat with earthy richness, while pistachio-crusted lamb chops arrive crackling at the edges and impossibly tender inside. The recently introduced whole branzino, butterflied, deboned, seasoned, and charred over the grill, has quickly become a standout, proving sometimes the simplest preparations pack the biggest punch.
Still, perhaps no dish captures Noor’s theatrical spirit quite like the Beef Shashlik. Translating to “meat kebab,” the dish dates back centuries to nomadic cultures cooking meats over open flames. Here, Noor elevates the concept dramatically, layering premium beef tenderloin with lamb fat and a yogurt-tomato sauce so the flavors baste one another as they cook. It arrives suspended from a custom copper tabletop grill etched with “Noor” in Arabic, an eye-catching presentation that Yaziji personally sourced to make the moment feel unforgettable.
The cocktail program is just as stunning. “Our vision with it is to reinterpret classics through a Middle Eastern lens, resulting in drinks infused with ingredients like Medjool date jallab, mulberry, cardamom, Arabic coffee, and sumac,” said Yaziji.
Happy Hour at Noor is also a knock-out. From 4-6pm, guests at the bar can enjoy $6 beer, $10 glasses of wine, and $12 well cocktails, along with well-priced small bites. Pick from cheese rolls, classic hummus, a falafel wrap, and more all under $10.
Immediately a sensation since opening earlier this year, Yaziji is already eyeing expansion. “My goal is to grow this culinary point of view across Arizona, with eyes on expanding to Gilbert and central Phoenix in the coming years,” said Yaziji.
written by: alison bailin batz
photographed by: luke irvin
𖡡 10625 north tatum boulevard suite 150, phoenix, arizona 85028
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