Born and raised in Egypt, Omar Semary fell in love with cooking at 8 years old and has yet to stop. He moved to Italy at 17 to pursue his education at Cordon Bleu Florence before exploring local cuisine and techniques in Italy, Japan, England, and Canada.


Italy was where the passion for cooking was ignited, realizing that he did not need to be in a professional kitchen to explore new flavours and achieve a good plate of food. From there, he travelled to England where he learned about the importance and technique of precision, attention to detail, balance, and showcasing an ingredient’s highest potential. Next Semary travelled to Japan where he learned the Japanese cooking style, the crucialness of dedication and perfection, and how to respect every ingredient and not underestimate the power of even the “simplest” ingredients.


Semary moved to Montreal, Canada in 2012 both to work as a chef and complete a Bachelor in Mechanical Engineering at McGill. He has had the opportunity to work alongside Chef Joe Mercury at Mercury, celebrity-chef Antonio Park at Flyjin, Jatoba, and Lavanderia, Chef Chuck Hughes at Garde Manger, and finally came back to his Mediterranean roots as Chef de Cuisine at Damas. He has now moved to Ottawa to take the lead at new restaurant, Back to Brooklyn.