Farid Bayat, an Iranian chef born on December 11, 1991, in Zanjan, embarked on his academic journey in the field of medicinal plants and traditional medicine. His passion for crafting novel blends of medicinal plants and traditional remedies during his four years of study propelled him swiftly in this domain. Alongside his academic pursuits, he delved into cooking experientially, a passion ingrained in his mind since childhood and steadfast through his teenage years.
As he concluded his undergraduate studies, his interest in cooking professionally intensified. The amalgamation of his knowledge of medicinal plants, understanding of food properties, and fervor for cooking heralded a fresh chapter in Chef Bayat’s life. He commenced his professional academic pursuit in international culinary arts.
In addition to diverse responsibilities such as curating dietary menus tailored to individuals managing illnesses or seeking weight loss, working in international hotels, and launching restaurants, his profound interest in teaching led him to allocate a significant portion of his time to this endeavor post-graduation. He pursued various courses, both domestically and internationally, including in Lisbon, Portugal, to stay abreast of the latest developments.
Presently, his mission is to preserve and revitalize Iranian national and traditional cuisine. As part of this effort, he serves as a consultant for the establishment of local eateries to uphold his culinary ethos. He continues to collaborate with forward-thinking startups like Steam, dedicated to exploring innovative ideas in technology and gastronomy.
