CHEF SHADi

Food is my love language.

I have been cooking for as long as I can remember. I grew up in a first Generation Persian home where food was always slow and always intuitive. We spent hours in the kitchen creating special meals that were enjoyed with the same reverence. Hospitality is in my DNA.

A CULINARY EDUCATION WITHOUT BORDERS

Food is more than what is on the plate. It is place, history, landscape, memory, and the people who make it.

My culinary repertoire has been shaped as much by being at someone's table as by being in a kitchen.

I grew up with Persian food as my first culinary language — learning that food could carry family history, hospitality, celebration, and a profound sense of place. From there, my curiosity has taken me around the world, where I've spent time immersed in local food cultures, learning from people, observing traditions, sharing meals, and experiencing how deeply food is connected to everyday life.

In Italy, I've explored food culture across regions and landscapes — from the foodways of Tuscany to the mountain traditions of Lombardy, the coastal cooking of Liguria, and the wines and cuisine of the northeast. I've sought out the regional distinctions that make Italian food so much more interesting than simply calling it "Italian."

In France, I spent time in Paris exploring one of the world's great culinary capitals. In Switzerland, I experienced the food traditions of Graubünden and the Alpine regions.

In Mexico, my experiences in the Yucatán Peninsula offered an entirely different perspective on indigenous ingredients, regional cooking, and the relationship between food and place. I've also spent time exploring the distinctive food culture of New Mexico, including its remarkable green chile tradition — a cuisine with its own history and identity that deserves to be understood on its own terms.

Then there was Nepal, where I spent five weeks immersed in a culture where food is often beautifully simple, deeply seasonal, and inseparable from community and daily life.

And Japan, where I spent a month experiencing a food culture built around seasonality, restraint, craftsmanship, and an extraordinary respect for ingredients.

These experiences continue to find their way onto my tables.

Not as replicas of dishes I've eaten elsewhere, but as an understanding of flavor, hospitality, seasonality, technique, and the stories behind food.

That is the foundation of Saffron & Honey: a kitchen rooted in Persian hospitality, informed by the world, and always evolving with the people, places, and ingredients around me.

PLACES THAT HAVE SHAPED MY TABLE

PERSIA

My first food culture. Persian cooking, hospitality, herbs, spices, rice, slow cooking, celebration, and the tradition of feeding people generously.

ITALY

Tuscany · Siena · Firenze · Arezzo
Friuli Venezia Giulia
Liguria · Cinque Terre
Lake Garda
Valtellina Valley, Lombardy
Valpolicella

FRANCE

Paris

SWITZERLAND

Graubünden

MEXICO

Yucatán Peninsula

NEW MEXICO

Green Chile Country
A distinct regional food culture shaped by land, agriculture, Indigenous traditions, Spanish influence, and generations of New Mexican cooking.

NEPAL

Five weeks immersed in local food and culture

JAPAN

One month immersed in Japanese food culture

THE WORLD IS A BIG KITCHEN.

And I'm still learning.

I am a self taught chef. I began cooking professionally in 2006. My repertoire is vast and based on my own culinary immersions and studies abroad. I have been studying various food cultures from around the world for the better part of two decades both as a chef and as cultural anthropologist. I love curating experiences for my clients that feature excellent food and unique experiences. I believe that food is a bridge. Food connects us to the most powerful memories and sensory experiences.

Farm-to-Table Culinary Experiences

For over a decade, Saffron & Honey has been rooted in the farm-to-table philosophy, working closely with local farmers, ranchers, and food artisans to create deeply seasonal culinary experiences. Chef Shadi Bee is committed to sourcing locally whenever possible, supporting regional agriculture while showcasing the extraordinary ingredients of Colorado. She has produced and executed numerous farm-to-table dinners — including large multi-course events hosted on working farms throughout Boulder County and beyond — celebrating the connection between land, farmer, and table. From intimate backyard gatherings to small farm celebrations and private estate dinners, each experience is designed to highlight local harvests, community collaboration, and the beauty of eating close to the source.

Agri-Turismo & Culinary Travel Experiences

Inspired by the European tradition of agri-turismo, Saffron & Honey creates immersive culinary experiences that connect guests to place through food, agriculture, and culture. These gatherings transform farms, mountain properties, and private homes into destination dining experiences where guests participate in a slower, more intentional way of eating and gathering. Chef Shadi Bee designs agri-turismo style events featuring hyper-local ingredients, storytelling menus, communal dining, and hands-on culinary moments that celebrate regional identity. Perfect for retreats, visiting travelers, luxury vacation rentals, and special celebrations, these experiences offer guests an authentic taste of Colorado rooted in sustainability, hospitality, and connection to the land.

FUNCTIONAL FOOD

I really believe that food is thy medicine. I have been working a a functional food chef for over a decade now. I can create functional foods for various ailments. I am a trained herbalist with both Western and Ayurvedic herbs. I have studied Ayurvedic cooking for both Western and Indian cuisine with Dr. Vasant Lad. I have also studied our neuro-magnetic energy field (chakra system) with Dr. Lad and have been working on chakra based and focused foods for several years now. I have been a plant forward chef for over a decade now.

RAW VEGAN VEGAN GLUTEN FREE AYURVEDIC

PALEO MACROBIOTIC DOSHIC

Ayurvedic Culinary Training

My culinary philosophy is grounded in formal training in Ayurveda, where food is understood as a primary system of medicine. I studied Ayurvedic cooking and classical Indian food traditions at the Ayurvedic Institute under renowned Ayurvedic physician and educator Dr. Vasant Lad alongside Usha Lad. During this time, I completed intensive culinary study as well as a chakra immersion, learning to cook and formulate meals that directly support physiological function, digestion, and energetic balance. My work draws from Ayurvedic materia medica and decades of culinary practice, translating traditional knowledge into real-world cuisine that is both therapeutically informed and deeply satisfying. I don’t reference Ayurveda as inspiration — I cook within its framework.

Ethnomycology & Mushroom Cuisine

Chef Shadi Bee’s work with mushrooms is rooted in ethnomycology — the study of how cultures around the world cultivate, cook, and relate to fungi as food and medicine. Holding an M.A. in Cultural Anthropology, she has spent years studying mushroom food cultures across different continents, exploring the culinary traditions, histories, and cultural relationships humans share with fungi. This anthropological foundation informs a deeply thoughtful, mushroom-forward approach to cuisine that bridges scholarship, sustainability, and sensory experience.

She believes all mushrooms are functional foods, valued not only for their remarkable flavors and textures but for the nourishment they bring to body and spirit. Working closely with Colorado mushroom farms and trusted local foragers, she sources exceptional varieties including lion’s mane, maitake, shiitake, cordyceps, royal trumpets, king trumpets, oyster mushrooms, pioppini, lobster mushrooms, and seasonal wild harvests. Her menus highlight mushrooms as the centerpiece of the dining experience — transforming fungi into elegant, seasonal dishes that reflect Colorado’s landscape, biodiversity, and culinary creativity.

In my culinary practice, I celebrate the versatility and depth of mushrooms, creating both sweet and savory dishes that highlight their unique flavors and textures. Mushroom-forward cuisine is a passion of mine, and I enjoy crafting dishes that surprise and delight the palate.

Savory Delights

Mushrooms add an earthy richness to a variety of savory dishes. Whether it's a creamy mushroom risotto, a hearty mushroom stew, or a delicate mushroom tart, these dishes showcase the incredible range of flavors that mushrooms offer.

Sweet Surprises

Yes, mushrooms can be sweet too! I love experimenting with mushroom-infused desserts, creating treats like mushroom chocolate truffles and mushroom panna cotta. These desserts not only taste amazing but also provide a unique and healthful twist on traditional sweets. Join me in celebrating the incredible world of mushrooms and discover how these fascinating fungi can enhance your culinary experiences and overall well-being.

Terroir, Wine Culture & Sense of Place

Chef Shadi Bee’s culinary philosophy is deeply informed by the concept of terroir — the understanding that flavor is shaped by land, climate, culture, and tradition. With a background in Cultural Anthropology, she has immersed herself in wine and food cultures across multiple regions of the world, studying how geography, agriculture, and human practice influence taste and culinary identity. This perspective guides her approach to menu creation, emphasizing ingredients that express a true sense of place. Whether pairing wines with seasonal menus, designing farm dinners, or creating mountain dining experiences in Colorado, she focuses on honoring regional character, local producers, and the stories carried within ingredients. Her work celebrates cuisine as an expression of landscape — where food, wine, and environment come together to create meaningful and memorable gatherings.

My wine knowledge stems from immersive wine and study experiences in different locations, including.

ITALY

Tuscany

the Friuli

Venezia Giulia

Garda

Cinque Terre

Sienna

Firenze

Arezzo

Liguaria

Valtellina valleyin Lombardy

Valpolicella

FRANCE

Paris

SWITZERLAND

Swiss Grabunden

UNITED STATES

WASHINGTON

Skagit Vlley

San Juan Islands

OREGON

Willamette Valley

Rogue Valley

Columbia Gorge

CALIFORNIA

Napa

Sonoma

Russian River Valley

Livermore Valley

CANADA

Fraser Valley

Montreal Valley

Okanagan Valley

I have been offering wine and food pairing experiences for over a decade. I love connecting with clients over a unique meal paired with delicious wine that together tale a story of terroir. Creating these experiences is one of my great passions.

TEQUILA NERD

I have a passion for tequila. I am currently doing an immersive self study in the study of Tequila. I love pairing dishes with different types of Tequila. I am a nerd and an enthusiast. I love curating unique tequila events.

blanco, reposado, añejo, extra añejo, and cristalino - All of these are delicious and pair well with different Tequila Terroir.