22-07-2025
Amoura Welcomes New Executive Chef Hicham Senhaji, Here's What To Expect
Amoura's lamb shank
Located in South San Francisco, Amoura is a family-owned Eastern Mediterranean restaurant that doubles as a tribute to heritage, hospitality, and the family behind it. The name itself, meaning 'love' in many languages, was chosen by proprietor Sam Shihadeh as a nod to his daughter Serena, whom he affectionately nicknamed 'Amoura' or 'my love.'
Rooted in the Shihadeh family's Palestinian heritage, the restaurant reflects a legacy that began over 50 years ago, when the family opened School House Deli in 1969. What started as a small corner store has since grown into a multi-generational hospitality group that continues to serve the South San Francisco community.
Today, the Shihadeh family' multi-generational hospitality group includes the original deli, which has evolved in to a bustling catering company; Amoura Café in SFO's Terminal 3; and the namesake Eastern Mediterranean restaurant. Looking ahead, they will be opening a new restaurant outlet in SFO later this year.
At the center of it all is Amoura—the flagship restaurant where traditional recipes, local ingredients, and family heritage come together.
'We're a family-owned hospitality group that's grown and evolved in South San Francisco,' says owner Sam Shihadeh. 'We started very simply with a grocery and deli—we served salads, and sandwiches and offered fresh produce. As the SSF Biotech community took off, we started to offer catering. As that business grew, and as we expanded our offerings, we opened Amoura, to offer an on-site hospitality experience, showcasing the food we love and grew up with."
The Amoura family
'When customers come to the restaurant, we see them as guests in our home,' he continues "We focus on serving quality food at a reasonable price and treating guests like family, providing a warm welcoming place.'
As the restaurant enters its next chapter, the team has brought on Moroccan-born chef Hicham Senhaji, formerly of Michelin-recommended Berber in San Francisco. His arrival signals a shift—one that builds on the restaurant's existing foundation while expanding its culinary lens.
'Chef Senhaji brings a refined approach to both flavor and presentation, drawing from his experience at Michelin-recommended Berber,' says Shihadeh. 'He's introduced new cooking techniques, elevated plating, and is actively developing dishes that expand our menu with Moroccan influences.'
The updated menu reflects that evolution. It weaves in vibrant, North African-inspired dishes like lamb tagine while reviving longtime guest favorites, such as the Mediterranean branzino and lamb shank sourced from Superior Farms.
A variety of kebobs
'Chef Hicham Senhaji's Moroccan background and deep understanding of Middle Eastern and Mediterranean flavors align perfectly with Amoura's roots and vision,' he explains. 'His expertise brings new energy to our kitchen while honoring the culinary traditions that define us. In this next chapter, we're introducing vibrant new dishes like lamb tagine, while also bringing back guest favorites from our pre-pandemic menu—such as Mediterranean Branzino and lamb shank."
'Through a new partnership with Water2Table, we're expanding our seafood offerings with fresh, sustainably sourced selections,' Shihadeh continues. "A seasonally rotating menu will allow us to stay creative and responsive to the best ingredients available.'
Even with the addition of new flavors and techniques, Amoura continues to stay true to its roots. 'Our core menu stays true to the traditional dishes that define Amoura—they're staples our guests have come to love,' said Shihadeh. 'At the same time, we're introducing new specials that reflect Chef Hicham's creativity and modern approach.' That blend of tradition and innovation is evident in both the menu and the experience.
Mezze platter
As for what to order? Start with the Mezze Platter or go big with the Amoura Sampler. 'They offer a great sampler of the best known Middle Eastern mezze and spreads, including our hummus and baba ganoush,' he says. 'We also make our own falafel in-house, starting with dried organic chickpeas that we cook, season and grind to make our falafel.'
Don't skip out on the Avocado & Roasted Carrot Salad, which has become a favorite of the regulars. 'Our guests would revolt if we ever took it off the menu,' the team adds. 'It sounds so simple, but it really punches above its weight. With sweet roasted carrots, creamy avocado, tangy feta, and bright Persian cucumber, it's really light and refreshing, but full of flavor.' And with the return of the slow-braised lamb shank and the addition of the richly spiced lamb tagine, there's even more reason to return.
