Diverese and unique food is my root chakra. As a first generation Iranian American, the the only food I ever knew was always slow, always intuitive and always treated with reverance.

I did my graduate work in Cultural Anthropology with a focus on sustainability. My field work for my M.A. was all over Nepal. My academic background in sustainability has given me my strong rooted ethos as it relates to people, planet and profit. All of these are taken into account with the food I buy, the farmers I work with and ethical aspects of doing busines with a focus on triple bottom line; people, planet and profit.

I am mostly a self taught chef. I have travelled to different places with the intention of immersing in food culture and bringing those experiences and terroir back with me. These experiences shape who I am and the cuisine that I create.

My travels spice the food I make today. These special places and experiences are a part of my repertoire, my essence and my food.

Mexico|Tulum|Juarez|Acapulco|Cancun

Japan|Tokyo|Hakuba|Nagano|Mt. Fuji

Nepal|Kathmandu|Chitwan|Kali Gandaki|Pakora

Italy|Sienna|Arrezo|Pordenone|Fruili|Venezia|Lago di Garda|Verona|Pisa|Cinque Terre|Tirano|Udine|Firenze]

France|Paris

Switzerland|Chur

Iran|Tehran

Canada|Montreal|Vancouver|Quebec

REGENERATIVE AGRICULTURE

I have been a farmer. I beyond appreciate the hard work that goes into one single heirloom purple carrot and all the water it takes to grow one fat stalk of brussel sprouts. I know that weeds and grasshoppers are Luciferian in nature. I know that the food our local farmers grow has blood, sweat and tears in it.

Curating the best meat and produce, within 100 miles is a big goal of mine for the food I prepare. I am dedicated to working with local farms for produce and sourcing clean and healthy meats from local producers. As both a creator of and appreciator of artisan food products, I incorporate those into my food as well.

AYURVEDA

I have studied Ayurvedic cuisine with Dr. Vasant Lad of the Ayurvedic Institute. I have also spent an immersion with hi studying Chakras and have applied this knowledge to my work with food. I have a lot of experience cooking doshic specific food, creating doshic menus, etc. I

AYURVEDIC HERBALISM

I have immersed in the study of Ayurvedic herbs for over a decade. I have a solid understanding of Ayurvedic herbalism and how to use Ayurvedic herbs as medicine certainly in a nutritional context.

WESTERN HERBALISM

I am a trained herbalist. I first studied with students of Rosemary Gladstars in Burlington, Vermont. My last herbal 10 week series was with Brigitte Mars in Boulder, Colorado.

I love doing kitchen witchy things with herbs and plant medicine.

PROFESSOR

I teach as an adjunct professor for both undergraduate and graduate seminars. I teach a wide variety of classes from Cross Cultural Fermentation to Culinary and Medicinal Mushrooms.