Ibrahim Kasif

Coming Up

At NOUR and across ESCA Group, Ibrahim Kasif is working at the level where timing, control and consistency have to land together on every pass. The food reads as disciplined rather than decorative, with a finish that suggests technique held in check by memory and repetition.

Where They Are Now

Fire, spice and texture sit at the center of the work now. At NOUR and across ESCA Group, the kitchen rhythm shows up in plates that are built on contrast: crisp and tender, smoke and sweetness, richness cut back with lift. Dry Aged Half Duck mishwe with baharat and Ottoman quince is the clearest expression of that approach, a dish that depends on accurate heat, measured seasoning and the way duck’s concentrated depth can carry the warmth of baharat and the brightness of quince. The same attention to craft comes through in a kitchen memory that treats spice as something handled with discipline. When Kasif recalls being handed saffron with two hands, like a piece of gold, the point is not sentiment for its own sake. It is a lesson in ritual, value and the way kitchens train a cook to respect ingredients before anything else.

Career - Head Chef — NOUR - Executive Chef — ESCA Group

Signature

Ibrahim's signature dishes include kibbeh nayyeh, crowned with caviar, Dry Aged Half Duck mishwe with baharat and Ottoman quince, and charcoaled butterfly chicken. Together they map a style that moves between restraint and force, working both tradition and fire. Kibbeh nayyeh crowned with caviar places a classic preparation in a more deliberate register, while the charcoaled butterfly chicken shows the value of direct heat and smoke. The duck remains the most complete marker of the range: aromatic, composed and built around contrast.

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.”

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.”

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.”

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.”

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.”

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.”

In Their Words “Every time I needed saffron the Head Chef would hand it to me with two hands, like it was a piece of gold.” In 2025, ESCA announced him as head chef of Nour, and a later professional profile listed him as executive chef across ESCA’s Nour, Besa, and Henrietta venues in Sydney. Like it was a piece of gold.” In 2025.

FAQ What is Ibrahim Kasif's current role? Ibrahim Kasif is Chef. What is Ibrahim Kasif known for? Middle Eastern cuisine.