From the Middle East to Europe and back: How Mansour Memarian defied his naysayers by becoming a chef at the helm of two Michelin starred restaurants.
Chef Mansour Memarian’s life-long passion to bring Persian cuisine to the fore has most certainly come to fruition. Born in Tehran in 1976, he recalls fond memories of his early childhood in Iran, the first city to influence his culinary journey. After being sent to Germany for his higher education and graduating with a degree in Mathematics and Biology, the young chef knew that being a scientist wasn’t on the cards. Determined to pursue his true calling, he recalls, ‘No one believed me when I said I wanted to become a chef, especially as I come from a culture where this profession is not heavily encouraged for a young man. My family was quite surprised and, in all honesty, not very supportive.’
Young men in his society simply did not become chefs.
‘I was often laughed at, especially in high school but I always took my decision seriously. I never abandoned the thought of becoming a chef. I love food, I do not eat because I am hungry, I eat because I love tasting and exploring the flavour in each bite. I enjoy mixing different flavours, the endless varieties of ingredients and the way the world is brought closer through its diverse cuisines. I simply love food’ he says.
