Born in Iran’s Caspian region, Chef Anahita Naderi spent much of her youth in the family’s orchard and her mother’s kitchen, absorbing the essence of Persian Cuisine. When political events took her family first to Pakistan and later to hyper-multicultural Southern California, new worlds of flavor opened up to her inherited skills and enthusiastic imagination. She laid a classical foundation with a degree from Orange County’s Art Institute, where she was a top graduate. Anahita then earned her stripes on the line at notable establishments such as two-star Michelin rated Mélisse in Santa Monica and the Ritz Carlton Hotel, Dana Point. For Chef Anahita, cuisine is a journey of continuous experimentation and education; this has led her to a position as the executive food editor of OC Life Magazine, where she shares her passion with OC’s evolving foodie community.
Setting out on her own in 2009 she has become a well known local culinary impresario, doing private events and cooking demonstrations. Chef Anahita also regularly teams up with notable local chefs like Bruno Serrato of the Anaheim White House and notorious pastry chef Rachel Klemek, of Blackmarket Bakery, combining spices and flavors of her heritage with the techniques, ingredients and innovation for which Southern California has become known.