Shahin Afsharian

My inspiration to cook comes from many places. My grandmothers Persian and Mexican kitchen taught me that food is about sharing love and culture. I'm inspired by local markets, fresh ingredients, and the way food brings people together. Nature's colors and textures guide my creations. Other innovative chefs motivate me to keep improving. But most of all, I'm inspired by the joy I can bring to others through my cooking.

I have two favorite dishes to make. First is my modern Fesenjan, a Persian duck stew with pomegranate and walnuts. It's a taste of my heritage with a creative twist. Second is my take on Chiles en Nogada, a Mexican dish of stuffed poblano peppers with walnut sauce. Both dishes blend tradition with innovation and tell my story as a chef. I can’t leave behind a good bagel and pizza…they always talk to my heart.

If I won the $25,000 prize, I'd invest in restaurant upgrades, provide advanced training for our team, and explore franchising opportunities. This would help us grow, serve our community better, and create more opportunities. I'd send my fiancée to a spa day as I take care of our newborn. I'd also treat my in-laws to a staycation to thank them for their help and my business partners to a nice dinner. I want to show appreciation and gratitude to those who’ve helped us along the way.