For chef Tom Sarafian, the journey to opening his own restaurant, Zareh in Collingwood, has been anything but ordinary. What began as a childhood dream and a goal since starting his apprenticeship 20 years ago, has now become a delicious reality that has been immediately embraced by the Melbourne dining public and long-time Sarafian fans.
We must confess, we are also fans, working with Tom for many years as he cooked across Melbourne. He also uses our Arbequina Extra Virgin Olive Oil in his Sarafian Hummus – a product that lifted his profile during the pandemic, adding Toum and Harissa to the range. Owning his own restaurant, however, was always in the back of his mind.
Reflecting on his career thus far, Tom shares, “When I started working for myself, producing the hummus, I knew this was the path I wanted to follow,” he says, “and with that, the next step would be to open my own restaurant.”
That has happened with Zareh – named after his grandfather – situated on the sunny side of Smith Street, the open kitchen in the heart of the 40-seat restaurant allows guests to see and feel the action. “It’s about having as much fun as the guests,” Tom says, who, with his life and business partner, Jinane Bou-Assi, has designed a venue full of infectious energy, a custom sound system, and a warm, inviting atmosphere.
Yes, Tom has been a Mount Zero Hero before, but, we are so excited about the opening of Zareh that we wanted to celebrate this milestone with him and Jinane, and asked him to be this month’s Hero.
We’re glad he accepted, as the recipe he chose for us is beautifully timed with the seasons. Ful Medames is a classic Middle Eastern dish of slow-cooked fava beans, with different versions cooked across different countries using a variety of spices.
At Zareh, Tom is using broad beans and as we spoke to him he said, “Jinane is podding broad beans right now, and we’re putting the dish on the current menu.”
The broad beans are blanched, then poached in Mount Zero Arbequina EVOO and cooked until they fall apart, “about 90 minutes cooking time,” he says.
“Using the Arbequina olive oil brings out a richness I love. It’s as common in my kitchen as salt,” he says. “It’s the finishing touch.”
“We cook the beans down with garlic, olive oil and spices. It’s a very common dish in the Middle East (as common as hummus); every country has their spin on it. This is inspired by my Egyptian family, and it’s eaten for breakfast there every day.”
He’s serving it with a salad of fresh and pickled cucumbers, chilli, cherry tomatoes, green chilli, coriander and parsley, and topped with a soft-boiled egg.
“We might be breaking the rules here and serving it for dinner, but it’s great next to fish, chicken and lamb,” he says, “and with some of our Egyptian flat bread, Aish Baladi.”
Tom and Jinane always have a bottle of our Arbequina at home, “we use it on everything!” he laughs.
Zareh isn’t just a restaurant; it’s a reflection of Tom Sarafian’s story—a blend of nostalgia, talent, creativity, bold flavours and embracing the joy of sharing good food together.”
With Zareh now open, Tom’s long-held dream has finally come to life—an inviting space for everyone to gather, share stories, and enjoy extraordinary food rooted in heritage and passion.
Congratulations, Tom!
The Fast Five
1. If you weren’t working as a chef, what would you be doing?
I’d be doing something in music.
2. Last place you dined out?
We went to Suze and had an amazing time. It was really inspiring, with beautiful food, outstanding service and great drinks. Everything sat together so well.
3. What’s your favourite Melbourne restaurant?
Jim’s Greek Tavern
4. Favourite season/s of the year for produce?
Autumn, for the late summer harvest like tomatoes and peppers, and Spring is exciting, I love artichokes, asparagus.
5. Do you have any special projects scheduled for this year or beyond?
I’m standing in it. Sunday lunches are on the horizon - stay tuned!
By Hilary McNevin