Waziry is originally from Egypt. He moved to New York City at the age of 21, speaking no English and with only $17 in his pocket, he recounts. Luckily, Waziry found work as a butcher at a high-end restaurant. Though he lacked any kind of experience or formal training, he worked hard and focused on learning fast.
The executive chef of the restaurant took him under his wing, teaching him all he could about French cuisine. Within a year, Waziry had impressed the chef and found himself cooking alongside him at exclusive events. Subsequently, Waziry worked in several Michelin-starred restaurants, which informed his culinary philosophy.
"I got trained from the beginning to respect food, how to be passionate about food, how to love food," Waziry says.
Pivoting from the kitchen, Waziry dove into the broader world of hospitality and in November 2024, he opened Urban Fraiche Lifestyle. This business, located just down the street at 10th Place and Camelback Road, was Waziry's first independent venture. The home goods and wellness store also offers spa services and unique furniture.
"Our mission is to inspire people to live a better life. So, we want to provide everything possible that would allow people to live better," Waziry says.
The new restaurant is filled with artwork from Egypt and upcycled furniture created by Waziry.
Melissa Pickering
"We're not focused on profits, we're focused on providing people with the healthiest food possible," Waziry says.
Urban Fraiche Lifestyle also has a plant nursery, which now provides some of the produce for Urban Fraiche Restaurant.
"We are an Earth-focused company. That means everything we do is for Earth, or based on natural Earth ingredients," Waziry explains.
His food philosophy is grounded in concern for human health as well as that of the environment, which means there are no seed oils or plastics used in the kitchen. All of the produce is organic and the meat is free-range. The chef is also adamant that nothing goes to waste. All parts of animals are used, empty coconut shells are repurposed for planters and menu items change when produce runs out.
The menu at Urban Fraiche is seasonal and features fresh produce from local purveyors.
Melissa Pickering
A dynamic menu
The menu at Urban Fraiche is hyper-seasonal and updated frequently. "The beauty of what we do is that we do not have a standardized menu. So, the relationship I have with all my vendors and farmers is (that) they tell me what they farm for today. So my menus are done daily, and I customize my menu based on what's available," Waziry says.
The chef says he is also committed to ensuring the use of safe and healthy ingredients and preparations.
"In the building, we have no refined sugar. We don't use it, we don't buy it. We don't have any seed oil in the building. No harsh chemicals, no plastic, no aluminum. Everything is organic," Waziry explains.
While the fresh produce comes from as close as possible, Waziry sources some essential ingredients from further afield, such as truffles from Italy and seafood imported from Italy, France and the Middle East, he says.
Urban Fraiche's menu features seafood imported from Italy, France and the Middle East.
Melissa Pickering
"That's what we do every day. We talk about how we wanna do something, how we'll finalize it, which is great, it keeps my chefs being very creative," Waziry says.
A short time later, the chicken appears in the kitchen ready for service, uniformly browned with the faint outline of shaved black truffle peaking through the crispy skin.
Even though the menu changes according to what ingredients are available on given day, guests can still expect some uniformity.
"There's some stable things on the menu that change less often," Waziry says. Staples for the season include falafel sandwiches, lobster ravioli and seared foie gras.
Urban Fraiche is open daily from 11:30 a.m. to 9 p.m. Lunch items include salads made with seasonal produce, sandwiches and more substantial proteins, such as steak, kebabs and scallops.
The dinner menu offers similar salad options, but leans more heavily into preparations of beef, chicken, lamb and seafood. Urban Fraiche has a full bar, serving cocktails and mocktails made with freshly squeezed juices.
A space for all
The updated space reflects the ethos of the business. On the west side of the building, Waziry commissioned a colorful mural. It depicts a woman holding an olive branch in front of the sea. While she is intended to look Mediterranean, Waziry says, her exact country of origin is purposefully ambiguous. Waziry explains that she represents a general theme of inclusivity found within the restaurant. For instance, depictions of the Last Supper, the Ten Commandments and the Quran are on display in the main dining area. Similarly, flags from 22 Mediterranean countries are hung above the hostess stand in the entryway.
"No matter who you are, no matter what you do, you are welcome here," Waziry says.
The spacious patio, which will seat numerous more guests as the weather cools, is filled with artwork from Egypt and the surrounding region and upcycled furniture created by Waziry. Belly dancers entertain diners, currently four nights a week.
With Urban Fraiche, Waziry says he hopes to create a space where people can gather, celebrate life events and feel a sense of connectedness.
"I've been lucky in life, and now I'm driven by how many lives I touch," Waziry says, explaining, "If you love life, life loves you back."
