CHEF SHAHIN AFSHARIAN

Location | Miami Beach, Florida

Chef Shahin Afsharian began cooking as a child with his multi-cultural background and flavors. Chef Shahin has over 15 years of luxury experience, numerous internships; multiple accolades and awards; 1 Michelin Star, TV Appearances in Food Network Chopped and a complete fluency in English, Spanish and French.

His culinary career has taken him around the world, from the French and English Embassies in Mexico City to working and under the most awarded Michelin-Starred Chef in the world Joël Robuchon in Monte-Carlo, to opening and developing Vespucci’s Italian Kitchen in Atlanta, GA, to the exquisite flavors of Havana Blue in the Caribbean Island of St. Thomas, USVI to consulting for Mihoko’s 21 Grams in New York City, to working for the exclusive Ritz-Carlton Hotel and Elway’s Steak Houses in Denver, to eventually partnering to develop a fast casual concept called Salati Italian Street Food in Colorado. Most recently, Shahin is overseeing 3 hotel culinary programs and the full creation of 12 F&B outlets including banquets, in-room dining and overseeing every detail of the operation in this new and exclusive entertainment district called Plant Riverside District in Savannah, GA.

His international and national experience, has given him the foundation to not only manage multi-million dollar upscale establishments, but to be creative in presentation and originality, think of ways to make chef oriented food accessible, giving customers, guests and students something that is rare today in the highly competitive hospitality industry, an authentic, genuine and real experience of world flavors and human unity. He brings these skill sets to BWMG Design as Nicole’s right hand on the culinary development team. Their strengths together through the years have awarded the concepts they have created multiple awards and press accolades. They continue to add to this success for their clients.

Expertise:

Conceptualization | Concept Creation | Menu Creation | Recipe Development | Standardization | Portioning | Purchasing Programs | Food Costs | J1 Programs | Full Culinary Training | Interviewing and Hiring | HACCAP & ServSafe implementation | Culture Development | Local Ingredients

Education:

Lycée Hôtelier de Monte-Carlo / MA in Hospitality & Management
The Culinary Institute of Mexico / BA Gastronomy