With over 20 years’ experience in Boston’s restaurant industry, Mohamad El Zein opened his second restaurant Moona, in 2016 in Cambridge, MA’s Inman Square.  
‍
Originally from Lebanon, but born in Abu Dhabi, UAE Mohamad was exposed to many cuisines from South East Asia, Persian, Middle Eastern, European, African, and American.  After graduating he moved to the United States to study finance and during his freshman year of college he discovered a passion for hospitality while working at a French bistro. 

Mohamad got his start in the industry at Aquitaine Bar a vin Bistro in Boston’s South End where he worked in between classes to offset the tuition costs. During his time at Aquitaine he learned to appreciate the true art of cooking, the critical importance of high service standards and acquired a vast knowledge of the wine and beverage program. El Zein left Aquitaine in 2002 and became the food & beverage manager of Blu, a fine dining restaurant in The Ritz Carlton, where he worked alongside James Beard Award-winning chef Jody Adams. In 2003 Mohamad joined Masa Restaurant as a general manager, and then ultimately director of operations and co-owner of two locations. At Masa he was able to hone in on his true passion for creating and operating restaurants, growing Masa into a multi-unit business, and it was only a matter of time before El Zein took that creative energy and sought to open his own concept, Moona, in Cambridge’s Inman Square in 2016. Inspired by the food of his childhood, Moona, slang for the Arabic word meaning “storing” or “pantry,” is a 30 seat Eastern Mediterranean-inspired restaurant that specializes in hot and cold mezzas (small plates).  The concept pays tribute to the impact that the pantry has had on food, especially in the remote villages of the Middle East, and each dish incorporates Moona made pantry items or sourced pantry items from credible local and global sources.   When he’s not running the restaurants, El Zein dedicates much of his time to raising his kids Noora and Omar, and spending time with his wife and family, working out, fishing, snowboarding, hiking, and listening to music.  

Nick Kazizian offers a warm, personable approach to hospitality, with a focus on craft and detail built from nearly nine years in restaurants. A Watertown native raised in an Armenian and Scottish home, his love for great food and better company started early; melding cultures and cuisines offered constant new experiences and a kitchen where everyone knew how to cook for the family. While his original passions for archaeology and chemistry remain, they take new form in the joy of researching and tweaking old recipes for food and cocktails  to better suit modern tastes.

This passion for dining and elevating experiences drew him to restaurants and further  education in beverage and wine, particularly under Sandy Block’s course through Boston University. With that knowledge he quickly moved up to bartending where he joined teams  led by Garrett Harker, Andrew Holden, Michael Fiorello and Tony Maws. His tenure with each  drove home the importance of tightly focused service and the unique quality of a fine meal  and genuine connection to turn someone’s day around. He is excited to bring that ethos to  Moona and help create a team with the same drive for skill and authenticity.  

At home, he can often be found writing or baking(with or without a cocktail in hand), studying  to become a sommelier, tending to the garden or relaxing with his dogs. 

Ahad Almahweeti’s love for food began in Madinah, Saudi Arabia, cooking with her mother and grandmother. That early connection grew into a craft she wanted to pursue for a lifetime.

Ahad studied at the Culinary Institute of America. Her first restaurant experience came through Wayan in SoHo, New York, where she worked on almost every station in a lively restaurant serving nearly 250 guests a night. It was an experience that introduced her to energy, discipline, and teamwork.

Ahad was part of the opening team at Moona in January, advancing to Chef de Cuisine in September. At the heart of Ahad’s cooking is her passion for the science of food. She loves understanding ingredients, developing dishes, and discovering how technique and creativity can come together to create something exciting and delicious.

Outside the kitchen, Ahad is an avid reader, enjoys spending her time off discovering new restaurants, and has recently taken an interest in gardening.

Global Artistry, Modern Flavors

Born and raised in India, Phuntsok Dolma discovered her passion for the culinary arts at an early age, earning a Bachelor’s degree in Hotel Management before pursuing her true calling in pastry. Inspired to master the craft, she moved to the United States to receive specialized training in baking and pastry arts.

After graduating, Phuntsok honed her skills under the mentorship of renowned pastry chefs, including Robert Gonzalez and Pastry Chef Danny Angelopolus, her former instructor. These experiences shaped her approach to pastry—one grounded in classical technique, precision, and artistic innovation.

Today, as the visionary behind Moona’s pastry program, Phuntsok brings together modern pastry techniques, global influences, and the vibrant flavors of the Middle East to create desserts that are both refined and memorable. Each creation reflects her passion for craftsmanship, balance, and storytelling, offering guests a sophisticated finale to their dining experience.

Hassan Swaly possesses a professional background that blends together critical care nursing and a deep-rooted passion for hospitality. He brings a thoughtfully scientific and emotional perspective to the bar at Moona. Growing up in Lebanon, surrounded by the rich senses found in Levantine culture, he wanted to share an appreciation for the way food and drink can tell stories, create connection, and evoke memories.

Hassan’s restaurant career began at Les Sablons in Harvard Square, where he discovered the harmony between building balanced cocktails, and the small gestures that turn a meal into an experience. Since then, he has worked behind the bar at Chickadee and now Moona, where he has stepped into his role as Beverage Director.

The Lebanese focused wine program has been curated to be driven by storytelling, culture, and craft. The intent is that each beverage brings a sense of connection, memory, or wonder to the table.