From Nour to Empire: Moubadder's Rise in the Hospitality Scene

In the heart of Surry Hills, Nour on Crown Street stands as a testament to Ibrahim Moubadder’s remarkable rise in the hospitality scene. This one-hatted contemporary Middle Eastern restaurant was the cornerstone that launched Moubadder’s now-thriving Esca Group, marking the beginning of his ascent in Sydney’s competitive culinary landscape.

**Ibrahim “Ibby” Moubadder, Co-Founder and Executive Director of Esca Group**
Photo Credit: esca

Moubadder, now 35, opened Nour about eight or nine years ago with a vision to present classic Lebanese flavours in a fresh, exciting way. “When I started Nour eight or nine years ago, I wanted to do great things,” Moubadder said. Little did he know that this ambitious venture would be the first step towards building a hospitality empire.

The story of Moubadder’s success is one of perseverance and passion. Having moved to Australia from Lebanon as a teenager in search of a better life, he initially pursued a career in healthcare. Moubadder completed a nursing degree and worked as a registered nurse for several years while harbouring dreams of studying medicine.

To fund his studies, Moubadder opened a café in Newtown called Cuckoo Callay. This decision would unexpectedly alter the course of his life. “I started the cafe because I needed passive income so that when I went back to uni to study medicine, at least I had that,” Moubadder explained. “But I fell in love with hospitality, the act of giving, giving service, looking at people’s faces while they are enjoying something that you’ve created.”

**Cuckoo Callay in Newtown**
Photo Credit: Facebook / Cuckoo Callay

This newfound passion led to the creation of Nour, which became the foundation of the Esca Group. The restaurant’s concept of reimagining Middle Eastern cuisine resonated with Sydney diners, earning critical acclaim and a loyal following.

**Aalia in Martin Place**
Photo Credit: Instagram / @aaliarestaurant

Today, Nour continues to thrive under the leadership of Executive Chef Paul Farag and Head Chef Gianluca Lonati. The restaurant’s success has enabled Moubadder to expand his culinary vision across Sydney, with venues ranging from Aalia in Martin Place to lilymu in Parramatta Square.

**lilymu in Parramatta Square**
Photo Credit: LILYMU

Moubadder’s journey from a single Crown Street eatery to a string of successful establishments across Sydney showcases the potential for growth in the city’s hospitality scene. His story serves as an inspiration to aspiring restaurateurs and a reminder of the industry’s resilience.

As Sydney’s dining landscape continues to evolve, Moubadder remains optimistic about its future. “Sydney is an international city,” he stated, expressing his belief that the hospitality scene is “coming back, and you can see it in certain parts of the CBD. I believe it will be back stronger than ever.”

From the humble beginnings of Nour to his latest ventures, including the upcoming rooftop restaurant and bar Joji in the CBD, Moubadder’s trajectory in Sydney’s hospitality scene is a testament to his vision, hard work, and the enduring appeal of innovative dining concepts in Sydney.

Published 23-July-2024