Nabil Attar, a former Syrian IT executive and refugee, has opened a restaurant called Narenj in Orléans, France [1, 2].
Attar's transition from the technology sector to the culinary arts highlights the resilience of displaced professionals who rebuild their lives in exile. His story illustrates the intersection of forced migration and the pursuit of personal passion within the European labor market.
Attar lived in Damascus until the end of 2015 [1], when he fled the city with his family. He said he left Syria because he feared for the safety of his children [2]. This decision marked the end of his professional tenure as an IT executive and the beginning of his journey as a refugee.
After arriving in France, Attar settled in Orléans. He utilized the transition to pursue a long-standing passion for gastronomy [2]. This shift in career path led to the establishment of Narenj, where he now serves as the chef and owner [1, 2].
The restaurant serves as a culinary bridge between Attar's Syrian heritage and his new life in France. By integrating his professional discipline from the IT world with his passion for cooking, Attar has created a business that provides both a livelihood, and a cultural connection to his homeland.
His journey from a high-level executive in Damascus to a restaurant owner in Orléans reflects a broader pattern of skilled refugees adapting to new economic environments, often by pivoting to industries that allow for greater entrepreneurial independence.
“Nabil Attar transitioned from a career in technology to gastronomy after fleeing Damascus.”
Attar's experience underscores the 'brain waste' and subsequent adaptation often seen in refugee populations, where highly skilled professionals in sectors like IT must pivot to new industries to achieve stability. His success in the hospitality sector suggests that entrepreneurial ventures can serve as a primary vehicle for socio-economic integration for refugees in France.
