Hanif was born in France and raised in Tehran, Iran. Growing up he spent his summer days in northern Iran at his grandparent’s family farm learning about traditional foraging, farming, and tending to animals from the people working on the farm. Hanif originally set out to be a Material engineer, but today he uses his “scientific” brain to cook masterpieces in the kitchen. As a chef, he is 100% self-taught. He is the Co-founder and Head chef of Komaaj Food group, a notable North Iranian restaurant Group in the Bay Area, currently operating Four projects; Komaaj Kitchen SF (casual eatery in the heart of San Francisco), Komaaj Catering kitchen, Komaaj Mazze Bar (at Calabash Market in Oakland) and Komaaj Preservation Lab.

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