Since I can remember, I’ve felt I’ve had a particular relationship with food. Despite the regularity of it, I’ve believed eating a meal is an incredibly special experience; one that creates the opportunity for people to effortlessly unite, to share, and to also reflect within themselves. I have learned to see having a meal as a practice: a break from daily happenings. Something that causes you to break the rhythm of life - not just to add fuel to the body, but to do it in the most mindful and reflective way possible. 

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Not only is it a highly cultural element to my daily practice, I have also felt eating to be a major focal point to my life and overall well being. While it is something that, thankfully, we are able to do at least once, twice or thrice a day, over the years I have learned to realise it isn’t what we eat, it is also just as important how we eat. I now know that I am practising as a private chef in Berlin to share my philosophy - somehow. I use food as a way of accessing people; I try to offer my food as my poetic language and message to feed the mouths, the senses, and the souls of my diners and guests. 

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My supper clubs and brunches in Berlin are all very different, however, after sharing my food philosophy, I have found my guests are keen to tune into a high level of awareness; asking themselves what it means to practice having a meal. My wish is to offer an experience that will remind each individual that, despite from where their day has brought them, or where their evening will lead them, they are able to take this moment for themselves.

 

What I find takes a natural course of the meal is a sense of exploration and curiosity. 

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Time seems to slow down while my guests are sat with each other; the conversations I hear are grounding, inspiring and thought-provoking. Oftentimes too, of course, the gentle murmurings of sounds and exchanges regarding the food echo around the room. This is where I am quite sure that the entire body and mind is eating the food I have served. This is where I feel a notion of mindful eating has tuned in; a pleasure for both my guests, and myself. 

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The food I serve offers a wide range of elements; tying in influences from Persia while using French culinary techniques, I focus on giving diners an all-round experience in aromas, textures, temperatures, colours and flavours. I treat each hosted meal and guest as its very own individual to care for. So, the experiences do vary from one to the other, even for me. Not one event has felt the same and I truly feel this is what I believe also highlights the beauty of having a private chef take over; you can let go, trust, and fully enjoy.