Hummus makes the world go round, with Nardun from Enfes

September 18, 2018

September 18,
2018

We catch up with Nardun about making the shift into the culinary world — plus her #1 foodie hero.

When and how did you start your business?
I started my own business at 2007. I started with a holiday shop in Bryant Park.

Have you always been in this space of work?
I was actually an accountant and studied accounting in college. In 2007 I was working for a company in the accounting department but at the same time was starting to serve food in Bryant Park.

Who is your biggest inspiration and why?
Hamdi Ulukaya, Founder of Chobani Company. As an immigrant he searched the market and tried to find out what people needed. Plain yogurt was not in the market, so he started to produce it. Recently he has supported innumerable immigrants and has made his staff shareholders. I believe he is an amazing CEO with concern for others.

What brought you to Harborside?
I received an email regarding Harborside and the next day I was in the area to check my spot!

WHAT IS YOUR FAVORITE PART OF YOUR JOB?

Creating the unique tastes of Mediterranean food is priceless. When people tell you they have had a great meal, it makes me feel like I’m doing a great thing.

The secret ingredient is always love (and cumin).

What is your favorite food spot in the Harborside neighborhood?
Canteen Desi Dhaba. Our Indian friends make very tasty food.

Describe your restaurant in three words
Enfes (which means “extremely delicious” in Turkish), non-canned, healthy, unique.

What makes you feel most alive?
Seeing our regular guests and serving them with a big smile.

If you could eat any one food for the rest of your life what it be?
Stuffed grape leaves!

What is your spirit animal?
If I was not a human I would definitely be a cat. For some reason I also love to watch elephants.

What ingredients would you bring on a desert island with you? You can only pick 3!
Chocolate, shrimp and pasta.

What’s your biggest failure ever in the kitchen?
About a year ago I wanted to work in the kitchen by myself, so I gave my whole staff a vacation. It was not the best idea! Working with a great team is priceless — and I already have that.

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