Chef Shayda Bahrami

Shayda realized the power that food has to connect people early on in life. Growing up in Ohio, but with family oceans away in Iran, food became a way to connect and celebrate a shared culture. Her travels visiting family and friends dispersed around the globe solidified her love for local cuisines and creating meals worth celebrating. This passion for cooking led her to move to New York and attend The Culinary Institute of America where she graduated in 2011. While there, Shayda became involved the Slow Food movement and was a founding member of the Chef’s Sustainable Agriculture group at her campus which focused on connecting young chefs to local farmers.

Shayda has worked at several fine dining restaurants, catering companies, and banquet halls in New York, Ohio, and North Carolina. Each location provided an opportunity to learn a variety of techniques that helped develop her own personal style. Altogether, she has over 10 years of experience focusing on globally inspired cuisine that utilizes local ingredients. Shayda moved to Seattle in 2017 and has spent her time here honing her wine knowledge, earning her second level certification from The Wine and Spirit Education Trust and currently studying for the third.