CHEF SOROOSH GOLBABAE
Born and raised in Tehran, Soroosh learned how to cook and appreciate food from his mother. After years of working at a local restaurant, he decided to move to New York to attend the Culinary Institute of America. From there, Soroosh proceeded to work at some of the most noteworthy restaurants in NYC, including Gramercy Tavern (1 Michelin Star), Sofreh (James Beard Nominee), and Eyval (NYT Critic's Pick). He currently works as a private chef by providing delicate and sophisticated Persian food for his clients' special occasions.
