About Us

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.  
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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.  

For Chef Scott Ryan, joining Moona marks both a homecoming and a bold new chapter. A native of Massachusetts' North Shore, Ryan has journeyed across the country refining his culinary perspective, from formative years with iconic Boston kitchens like Sofra and Harvest, to national acclaim at Washington D.C.'s Mockingbird Hill, which earned a coveted spot on Bon Appetit's “50 Best New Restaurants in America” list.
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Educated at Johnson & Wales University in Providence, Ryan holds dualdegrees in Culinary Arts and Food Service Management. His disciplined foundation was further shaped by working under renowned culinary figures including Claudia Fleming at North Fork Table and Inn and Alon Shaya at Safta in Denver. These experiences instilled in him an approach that’s rooted in tradition but executed with resourceful innovation.
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As Executive Chef at Moona, Ryan is focused on amplifying the soulful vibrancy of Levantine cuisine. His cooking style is intensely flavored, culturally reverent, and deeply healthful, centered on a profound respect for the traditions behind each dish. He describes his food not as his own, but as “an attempt to recreate traditional, culturally relevant dishes” with integrity and care.

Known for his ability to navigate both the creative and operational demands of a kitchen, Ryan’s prior roles include overseeing five food and beverage outlets at Denver’s Clayton Hotel & Members Club, which was awarded a Michelin Key. At Mockingbird Hill, he developed a highlly-acclaimed menu using limited culinary equipment, teaching him the value of constraint-driven creativity.

Now back in Massachusetts, Ryan brings his global inspirations and local sensibilities to Moona’s acclaimed menu. His pantry obsessions include orange blossom water from Mymoune, and his culinary journey is increasingly focused on updating Levantine classics with a modern lens.

Outside the kitchen, Ryan finds creative recharge in travel and outdoor adventure. But within Moona’s walls, his mission is clear: to craft an experience where guests feel welcome, delighted, and just a little bit challenged; one vibrant, thoughtful plate at a time.

Press inquiries: JP Faiella, IUC PR | 617.504.7585 | JP@iucboston.com

Robert Taylor brings a thoughtful, detail-oriented approach to hospitality, informed by his background in both the sciences and the arts. Originally from Massachusetts, he started at MIT studying physics before turning to music, earning a Bachelor of Science in Music and a Master’s in Musicology from Brandeis University. This early training gave him a deep appreciation for structure, nuance, and craft qualities he carries into every aspect of his work.

Drawn to the world of wine, Robert transitioned into restaurants, gaining experience at a  variety of Boston establishments, including those led by Esti Parsons, Robert Sisca, Asia Mei,  and Michael Pagliarini. As general manager and wine director at Benedetto, he earned the  “Best of Boston Wine Program” award in 2018. A Certified Sommelier, Robert brings both  technical expertise and a genuine, down-to-earth approach to wine and hospitality. 

Rooted in his Italian-American heritage, Robert’s approach emphasizes warmth,  authenticity, and genuine connection. He strives to create spaces where guests feel  informed, welcomed, and at ease. 

Outside the restaurant, Robert is a pianist, avid reader, and former professional writer. He enjoys cooking and hosting, often alongside his husband, a professional classical violist and fellow restaurant professional. Together, they share a home full of music, food, and conversation.

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. 

Jeffrey Becker began his culinary journey in 2012 through a high school program and quickly discovered his passion for the energy and creativity of hospitality. His early career included stages and roles at Café Fiore, Nom, Valentino’s Take & Bake, and Plated Events by Chef Jason in Ventura, California, before moving on to Emery’s Catering in Rhode Island and  several Boston restaurants, including Russell House Tavern and Garrett Harker concepts  Eastern Standard and Branch Line. 

A Johnson & Wales graduate with an associate degree in Culinary Arts, Jeffrey has spent the  past six years as an executive sous chef, overseeing menu development, daily kitchen  operations, and mentoring the next generation of cooks.

For Jeffrey, the joy of cooking lies in bringing people together, whether it’s creating  memorable dishes for guests or guiding his team in the kitchen. Outside of work, he enjoys  reading, movies with his partner, Renaissance fairs, and spending time with his cats. One of  his most meaningful experiences was cooking at the Casa Pacifica Food & Wine Festival,  giving back to the organization where he spent part of his childhood.