TEAM
EXECUTIVE CHEF, IBRAHIM KASIF
Ibrahim Kasif brings over 20 years of experience in award-winning and hatted venues to NOUR. As the former owner and head chef of the hatted Stanbuli, Kasif earned critical acclaim for his tribute to his Turkish-Cypriot heritage. Known for his creative flair and deep understanding of traditional flavors, Ibrahim's philosophy centers on the belief that “simplicity is an illusion.” His approach to cooking perfectly reflects NOUR’s ethos of elevating classic dishes to new heights.
GENERAL MANAGER, FLORIAN MUELLER
A seasoned hospitality professional from Germany, Florian’s career spans more than two decades across luxury hotels and modern fine dining venues throughout Europe and Australia. Since moving to Sydney in 2010, he has brought his expertise to a range of celebrated restaurants representing diverse culinary traditions, from French to Japanese. His dedication and leadership saw him rise to the role of General Manager, where he now guides NOUR’s operations with finesse and vision. Passionate about wine — and a WSET Level 2 graduate — Florian is known for cultivating an exceptional team culture and delivering a warm, personalised experience for every guest.
HEAD CHEF, MARC-ALEXANDRE ROUAUD
From the French city of Nantes, Marc-Alexandre brings over 16 years of experience shaped by Michelin-starred kitchens across Europe and the Pacific. His journey began in hospitality management before taking him to the Four Seasons in Bora Bora, where he cooked for international celebrities and honed his refined, detail-driven approach. At NOUR, Marc-Alexandre works alongside Executive Chef Ibrahim Kasif to lead the kitchen with quiet precision and care. Calm in leadership and meticulous in craft, he ensures every plate embodies NOUR’s philosophy of elevating Lebanese cuisine. For him, hospitality is about creating joy — found in the sparkle of a guest’s first bite or the warmth of a family gathered around the table.
HEAD SOMMELIER, MARINA NUTCHANAT PINKOME
Born in Thailand and raised in Virginia, USA, Marina brings an international perspective to her role as Head Sommelier at NOUR. With seven years in hospitality and four dedicated to the art of wine, she leads the venue’s programme with curiosity and a deep respect for the growers and vineyards that bring each bottle to life. A perfectionist with an eye for detail, Marina leads by example, inspiring her team to deliver service defined by care and authenticity. Her go-to pairing — Bodega Bouza Albariño with the grilled octopus skewer — captures the ease of dining at NOUR: bright flavours, a sunlit table, and the warmth that runs through every part of the experience.
RESTAURANT MANAGER, JIWOON WOO
With more than ten years of hospitality experience, Jiwoon brings a blend of precision, empathy, and drive to her role as Restaurant Manager at NOUR. Her career began in 2011 in South Korea and has since evolved across cafés, gelaterias, and some of Sydney’s busiest fine dining venues. Joining NOUR in 2023, Jiwoon quickly became an integral part of the leadership team, overseeing operations, service excellence, and staff development alongside the General Manager. She is admired for her supportive leadership style and her belief that true hospitality lies in the simple, human moments — a returning guest’s smile, a team member’s success, or the buzz of a full dining room.
JOIN THE NOUR FAMILY
Join our team at NOUR and unlock the boundless potential of your career. We cultivate an environment that nurtures creativity and professional growth, forging strong connections with each team member to ensure their individual success. As ESCA is quickly expanding, numerous opportunities abound and we consistently prioritise internal talent. Explore the opportunities available at ESCA and apply today.