Meet sanaa abourezk

Alright – so today we’ve got the honor of introducing you to Sanaa Abourezk. We think you’ll enjoy our conversation, we’ve shared it below.

Sanaa, we’ve been so fortunate to work with so many incredible folks and one common thread we have seen is that those who have built amazing lives for themselves are also often the folks who are most generous. Where do you think your generosity comes from?
My parents. My father was a farmer in Syria. My dad and my mom never turned anyperson, who need help, away. If a friend or a stranger passed by our home in the farm; my parents will insist on feeding him and most of the time will load their car with produce from the farm. They would say don’t ever let a child go hungry; do whatever you can to help even if you give up your own meal.

Thanks, so before we move on maybe you can share a bit more about yourself?
Growing up in Damascus, Syria, my parents instilled in me a deep appreciation for education and community involvement. After earning my degree in Agriculture Engineering from Damascus University, I pursued my passion for horticulture by coming to America, eventually obtaining a degree in food and nutrition from California State Polytechnic University, Pomona.

I met my husband in Washigton DC. After we got married he decided to move back home and how I ended up in South Dakota. Jim was a vegetarian with a love for good food. Feeling a bit limited by the local dining options in Sioux Falls, I saw an opportunity to introduce fresh, healthy, and gourmet Mediterranean cuisine to the community. Thus, I opened my restaurant, and for the past 20 years, I’ve been delighting South Dakotans with dishes like tabbouleh, hummus, moussaka, and muhammara—all made from scratch every morning, including our bread, without any premade sauces or broths.

My upbringing and values drive me to not only provide delicious food but also to make a positive impact on the community. Inspired by my parents’ generosity, I organize an annual fundraising luncheon to support Feeding South Dakota, donating 100% of the proceeds to combat child hunger. Additionally, as a chef member of World Central Kitchen, I hold fundraisers to aid in disaster relief efforts, helping provide meals to those in need.

Through live cooking lessons on Instagram, I aim to show people how easy and enjoyable it can be to cook healthy, vegetarian meals at home. By sharing my passion for food and nutrition, I hope to inspire others to make positive changes in their own lives and communities.

In essence, my journey from Syria to South Dakota has been driven by a love for food, a commitment to health and well-being, and a desire to make a difference in the world—one delicious meal at a time.

During Covid closure, I started offering Healthy Middle Eastern Take and Bake Meals which did so good that people kept asking for these meal even after we opened our doors again. So, my new project is to package these meals and start selling them in our local grocery stores.

I have written and published 5 cookbooks. Last year I was James Beard Foundation Finalist for Best Chef Midwest and I happy to say that I am nominated again this year for James Bread Foundation Best Chef Midwest.

If you had to pick three qualities that are most important to develop, which three would you say matter most?
Passion for what you do. Passion fuels your creativity, inspires you to continually improve, and gives you the resilience to persevere through challenges. It’s what keeps you dedicated to your business, even when faced with obstacles, and enables you to maintain enthusiasm and excitement in everything you do.

Knowledge: You have to know of every aspect of your business. This is a critical skill that contribute significantly to the success of any business. From cooking, in my case, customer service to financial management, you possess comprehensive knowledge that allows you to effectively train new employees and step into any role if needed.

You have to be willingness to continuously learn and stay updated on industry trends, and customer preferences further enhances your expertise.

But most important don’t take anything personally.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?
As I continue to develop more take-and-bake frozen meals inspired by the healthy vegan and vegetarian cuisine of the Mediterranean, I’m excited about the potential to collaborate with someone to bring these dishes to households across the country.

My vision extends beyond the borders of Sioux Falls, and I believe that by partnering with the right individuals or companies, we can make these meals accessible to a broader audience.

I’m eager to join forces with partners who share my passion for wholesome, plant-based food and who are equally committed to making a positive impact on people’s health and well-being. Together, we can innovate, create, and bring the flavors of the Mediterranean directly to the kitchens of families nationwide.

Through collaboration, we have the opportunity not only to grow our businesses but also to make a meaningful difference in the way people eat and live. I’m excited about the possibilities that lie ahead and look forward to the journey of bringing our take-and-bake meals to dinner tables across the country.”

Contact Info:

Image Credits
I took these photoes.

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