Dubai, United Arab Emirates
My focus has always been on delivering authentic flavors with consistency and care. I aim to apply the same dedication and structured approach to ensure every menu we create meets the highest standards and leaves a memorable impression on our guests. I am also committed to supporting and guiding fellow chefs through hands, on training, helping them grow in their craft and build confidence in the kitchen. In addition, I take full responsibility for managing the food department’s inventory with precision, maintaining the agreed food cost on a monthly, quarterly, and yearly basis to support the overall success of the operation.
Appointed to lead the Culinary Task Force operation at One&Only One Za'abeel during a critical leadership transition, overseeing culinary operations and supporting operational continuity until the new Director of Culinary joined in April 2026, with the task force assignment continuing through June 2026.
Atlantis The Royal Ranked #6 in the World's Best Hotels 2025 1. Malibu 90265 2. The Royal Pool, Royal Beach and Seascapes 3. The Main Kitchen
• Crafted and developed a diverse menu of authentic Iranian specialties using traditional cooking methods. • Led food preparation for VVIP guests including His Highness Sheikh Mohammed bin Rashid Al Maktoum, royal delegations, and elite corporate clients. • Maintained the allocated food cost budget while ensuring high food quality, and consistently achieving and exceeding food revenue year on year. • Achieved high guest satisfaction scores across major online review platforms, contributing to strong repeat-guest return rates, increased walk-in traffic, and significant revenue growth. • Maintained a strong Employee Opinion Survey score in Ariana’s Persian Kitchen (2024) and Royal Pool & Beach operations. • Trained and mentored the kitchen team on Iranian cuisine, ensuring consistency and excellence. • Oversaw inventory, stock levels, waste reduction, and cost efficiency. • Implemented strong quality control measures aligned with luxury brand standards • Maintained strict compliance with health, safety, and hygiene regulations. • Collaborated with management to optimize food cost performance. Ariana’s Persian Restaurants Awards: 2025: • MICHELIN Selected Restaurant • World Culinary Awards – World’s Best Hotel Restaurant, Dubai’s Best Hotel Restaurant, Middle East’s Best Hotel Restaurant • Recommended rating in the Forbes Travel Guide 2024: • MICHELIN Selected Restaurant • World Culinary Awards – World’s Best Hotel Restaurant, Dubai’s Best Hotel Restaurant, Middle East’s Best Hotel Restaurant • World's Most Beautiful Restaurants in the Prix Versailles 2023: • MICHELIN Selected Restaurant • MICHELIN – Restaurant Opening of the Year • World Culinary Awards – Best New Restaurant in the World, Best Middle East Restaurant
As Chef de Cuisine, I am responsible for the full operation of Iranian Cuisine, Al Dawaar Revolving Restaurant, Banquet, Wedding, Outside Catering & Commissary • Oversaw all Iranian culinary operations including weddings, outside catering, VIP events, and butchery. • Conducted quality checks, hygiene inspections, and menu planning. • Managed supplier relations, procurement, pricing, and market surveys. • Maintained HACCP standards and municipality compliance. • Monitored and controlled food cost across all Iranian operations. • Led a team of 5 chefs, ensuring training, service excellence, and strong motivation. • Ensured consistent preparation of all Iranian dishes and commissary products.
As Sous Chef, I am responsible for the full operation of Iranian Cuisine, Al Dawaar Revolving Restaurant, Banquet, Wedding, Outside Catering & Commissary
• Fully led Shahrzad kitchen in the absence of the Chef de Cuisine. • Managed a team of 7 chefs across restaurant, banquets, commissary, and outside catering. • Developed international salads, pâtés, and specialty dishes for events. • Interacted with guests, addressed feedback, and ensured high satisfaction. • Drove menu creativity, planning, and seasonal updates. • Reviewed financial performance, budgets, cost targets, and portion controls. • Initiated and followed up on all kitchen maintenance and equipment requirements.