With a reputation for redefining Sydney’s dining scene, Ibby Moubadder is no stranger to creating standout hospitality experiences. As the co-founder of Joji, a refined bar and restaurant in Sydney’s CBD, he brings his signature approach to intimate dining.
Known for venues like Nour, Henrietta, and Lilymu, Ibby Moubadder has honed his career on blending tradition with modern innovation. I spoke to him about his passion for and history in hospitality, and how Joji is making its mark in Sydney’s competitive late-night scene.
What do you love about being a bar owner?
There’s something magical about creating a space where people can escape, connect, and celebrate life – a place to meet, mingle, and unwind. As a bar owner, I get to curate that magic, from the lighting and music to the cocktails and overall energy. Bars are where stories are shared, good times unfold, and memories are made – and knowing I’ve played a part in making that happen is something really special.
Can you tell us about your history in the bar and hospitality industry?
It all started with a tiny coffee shop in Newtown over a decade ago and a big dream. I’ve always had a love for people, food, and the way a great venue can bring them together.
That passion eventually grew into a hospitality group with restaurants, bars, and everything in between. One thing that’s never changed is my hands-on love for service – from pouring drinks to polishing glassware. It’s been a journey filled with lessons, late nights, perseverance, and plenty of grit, and I wouldn’t change a thing.
What would you say is one of the biggest challenges in this industry, or that you have personally experienced?
One of the biggest challenges – in hospitality and any industry, really – is finding and keeping great people. Beyond that, it’s about building a culture where they can thrive and genuinely enjoy coming to work. The hours are long, the pace is fast, and the work is demanding.
Over the years, I’ve learned that true success isn’t just about industry recognition, great cocktails, or sleek interiors – it’s about building strong teams, nurturing their growth, instilling solid values, and creating spaces where both guests and staff feel they truly belong.
What’s your favourite cocktail?
I’m a fan of the Americano. It’s got that perfect balance of warmth and zing, with just enough edge to keep things interesting.
What’s one piece of advice you would give to new bar owners?
Focus on the people, not just the product. Build a team you love – one that shares your vision and values – and treat them well. Motivate them daily. Remember: vibes matter more than visuals. You can stock the best spirits in the world, but if your energy is off or the service isn’t warm and genuine, people won’t come back. Be present, be real, and never lose sight of why you started and what you set out to achieve.