Chef Afshar Safari – Master Chef | Culinary Artist of the Middle East
Chef Afshar Safari – A Culinary Maestro Bridging Cultures Through Cuisine
Chef Afshar Safari is a highly accomplished and globally respected culinary professional whose career spans over two decades across the rich culinary landscapes of the Middle East, Mediterranean, Europe, and Asia. Born in Iran and now based in Erbil, Iraq, he has become an influential figure in the regional and international hospitality industry. His expertise and adaptability have allowed him to master and lead culinary operations across Iran, Iraq, Azerbaijan, and beyond.
With a professional command over a diverse array of cuisines—Italian, Arabic, Turkish, Iranian, Chinese, Sushi, and Oriental—Chef Afshar has cultivated a reputation as a true culinary polymath. His distinctive style is marked by his ability to maintain authenticity while integrating creative techniques and global presentation styles. Whether crafting delicate sushi rolls or orchestrating rich Persian grills, his work is a reflection of refined skill and a deep respect for culinary heritage.
What sets Chef Afshar apart is not only his culinary talent but also his multilingual fluency—in Kurdish (native), Persian, Arabic, English, and Turkish—allowing him to connect effortlessly with international guests, colleagues, and team members. His role as Master Chef at Sidori Pap Restaurant and Bar, where he oversaw a vast multi-cuisine offering, stands as a testament to his leadership and innovation.
From bustling hotel kitchens to intimate fine-dining restaurants, Chef Afshar’s career is a journey of passion, persistence, and cultural unity through food. His legacy is not only in the dishes he creates but in the bridges he builds—between people, traditions, and the evolving art of gastronomy.
👶 Early Life and Culinary Spark
Born on August 23, 1979, in Iran, Afshar Safari grew up in a culturally rich and tradition-driven society where food was not just a meal but a celebration of life. From an early age, he was surrounded by aromatic spices, family meals cooked with love, and the communal spirit of Iranian hospitality. His family placed great importance on cooking together, and it was during these early days that Afshar discovered his love for food.
Despite economic and social challenges, young Afshar’s determination to pursue a career in culinary arts never waned. He was intrigued not just by how food was made, but by the joy it brought to people. This curiosity became a calling, leading him to explore kitchens, read about global cuisines, and practice cooking techniques that would eventually become his professional foundation.
🎓 Education and Early Professional Formation
In pursuit of his passion, Afshar enrolled in the Institute of Tourism and Hotels, where he completed a formal education in Hotel and Restaurant Management (2003–2004). This pivotal step laid the groundwork for his multifaceted career in hospitality. His education combined both theoretical understanding and practical training in food safety, restaurant operations, inventory control, and customer service.
Alongside formal learning, Chef Afshar developed strong technical skills in computer systems, project management, and Microsoft Office programs (Word, Excel, PowerPoint). These skills later became instrumental in managing restaurant operations and coordinating kitchen logistics.
🚀 Career Timeline – Step-by-Step Growth
🏢 Isfahan Hotel (2000–2003) – Chef
Chef Afshar began his professional journey at Isfahan Hotel, where he worked as a Chef specializing in Chinese, Italian, and Western cuisine. This position not only sharpened his cooking techniques but also gave him his first real exposure to a fast-paced hospitality environment. The hotel’s international clientele helped him understand diverse palate preferences and regional ingredient uses.
🍕 Atrak Restaurant and Pizza (2003–2005) – Assistant Chef
Transitioning to Atrak Restaurant, he served as an Assistant Chef in an establishment focused on pizza and casual Italian fare. Here, Afshar developed a deep understanding of dough preparation, oven temperatures, and flavor pairings that would later influence his Italian culinary repertoire.
🏨 4-Star Pirouzi Hotel (2005–2007) – Hot Chef (Italian Cuisine & Pizza)
At the esteemed Pirouzi Hotel, Afshar took on the role of Hot Chef, specializing in Italian cuisine. His focus shifted to pasta, risotto, and authentic Italian sauces. He gained praise for his precision in maintaining quality while serving large volumes during banquets and special events.
🍽 Haft Khawan Restaurant (2007–2009) – General Chef
In this role, he managed a high-end restaurant’s kitchen, delivering a menu that included Western, Italian, and Iranian cuisine. It was here that Chef Afshar fine-tuned his leadership and inventory management skills. The restaurant’s success was partly credited to his emphasis on freshness, hygiene, and team collaboration.
🧆 Kian Hor Apadana Company (2009–2014) – General Chef
Serving a corporate clientele, he designed daily menus for employees and VIPs, specializing in Iranian Oriental food, fast food, and beverages. He also introduced modern kitchen practices that improved efficiency and food consistency.
🍝 Garden City Restaurant, Basra (2014–2018) – General Chef
At this prominent restaurant in Basra, Iraq, Afshar elevated the dining experience by offering a diverse menu featuring Turkish, Italian, and Arabic dishes. His dishes became popular for their balance of authenticity and creative flair, earning him recognition from both locals and tourists.
🍢 Baku Azerbaijan Restaurant (2018–2019) – General Chef
In Baku, the cultural capital of Azerbaijan, Chef Afshar took on a challenging role of managing a busy kitchen that served Arabic, Turkish, and Italian cuisines. His ability to adjust recipes to suit regional preferences while preserving culinary identity was widely praised.
🏨 Capitol Hotel, Erbil (2019–2021) – Sous Chef
In one of Erbil’s most prestigious hotels, he served as Sous Chef, handling Eastern, Western, and Turkish cuisine. He introduced new buffet arrangements, coordinated banquets, and trained junior staff. His contributions were instrumental in improving guest satisfaction scores.
🍢 Foul and Hummus Restaurant (2021–2022) – Chef, Grills & Oriental Food Head
Returning to his Oriental roots, he led the Grill and Oriental Food Department, delivering top-tier mezze platters, mixed grills, and traditional Arabic dishes. His command over charcoal cooking techniques and flavor layering was often highlighted by guests.
🍣 Sidori Pap Restaurant and Bar (Sep 2022 – Mar 2024) – General Chef
In his most recent and celebrated role, Chef Afshar served as General Chef at Sidori Pap Restaurant and Bar, specializing in a comprehensive range of cuisines including Italian, Arabic, Chinese, and Sushi. His innovation led to the introduction of fusion dishes and refined sushi experiences in Erbil’s growing fine-dining scene. Under his leadership, the restaurant gained a reputation for quality, authenticity, and service excellence.
🛠 Responsibilities and Core Competencies
Throughout his career, Chef Afshar has excelled in the following key areas:
- Menu Design & Innovation: Developed signature menus balancing tradition with modern flair
- Food Preparation & Presentation: Expert in grilling, sautéing, baking, and sushi crafting
- Inventory & Cost Control: Maintained budget targets while minimizing waste
- Team Leadership: Trained kitchen staff, assigned roles, and managed performance
- Customer Engagement: Communicated directly with guests, received feedback, and enhanced dining experiences
- Food Safety & Hygiene: Ensured full compliance with HACCP and local safety standards
🗣 Multilingual Excellence
Chef Afshar’s linguistic ability makes him uniquely capable of connecting with international teams and guests:
- Kurdish – Native
- Persian (Farsi) – Fluent
- Arabic & English – Good (reading, writing, and speaking)
- Turkish – Intermediate
This linguistic flexibility enhances his ability to train diverse teams, explain dishes to guests, and coordinate with multicultural management.
💡 Culinary Philosophy
Chef Afshar believes that cooking is not merely a profession—it is a language of love and culture. For him, food is a tool of connection, healing, and celebration. His core culinary values are:
- Authenticity: Preserving the roots of each cuisine
- Creativity: Innovating dishes that surprise yet comfort
- Consistency: Ensuring every dish meets high standards
- Customer Delight: Turning meals into memorable moments
🏆 Chef Afshar Safari – A Legacy of Culinary Excellence, Leadership & Cultural Influence
Chef Afshar Safari’s professional legacy is one defined by trust, consistency, and innovation in the culinary world. Over the course of more than 20 years, he has earned the respect of not only guests and employers, but also fellow chefs, restaurateurs, and aspiring culinary professionals across the Middle East. His career is marked by long-standing roles in some of the region’s most respected restaurants and hotels—testament to his ability to deliver excellence in both high-pressure and high-profile environments.
One of Chef Afshar’s defining qualities is his ability to lead with calm authority and humility. He is often described by his peers as a “silent pillar of strength”—someone who inspires without the need for loud commands. Whether managing a team in a luxury hotel or training new recruits in a bustling restaurant kitchen, his leadership style fosters discipline, mutual respect, and collaboration.
Beyond his immediate responsibilities, Chef Afshar has played an instrumental role in mentoring and shaping the next generation of chefs. His willingness to teach and uplift others has helped numerous young culinary talents grow into confident professionals. He is known to instill in them the same standards he holds himself to—discipline, authenticity, and pride in one’s craft.
Moreover, Chef Afshar has contributed significantly to modernizing Middle Eastern restaurant kitchens while preserving cultural culinary heritage. His ability to integrate international techniques into traditional cuisine has made him a culinary innovator—a bridge between the past and the future of gastronomy in the region.
In every role, from Assistant Chef to Master Chef, Chef Afshar Safari has left a meaningful impact—his legacy is not just the dishes he’s served, but the culture of excellence he’s cultivated wherever he has worked.
