My secret recipe:

Take 1 Syrian/Armenian mother, mix with one 1 Indian father, and then let her rest for 8 years in the United States. After this time, transplant to Athens, Greece to grow for another 10 years, before adding a few years in Utrecht, the Netherlands. Finally, move her to Paris until maturity, and then to Fontainebleau for her final resting spot. Leave her in a warm spot and wait until she’s doubled in size! 🙃

On my website, you can expect to find culturally-confused recipes, inspired by my background, heritage, and travels. I’m not a professional photographer so sometimes the photos are not going to be mind-blowing, but you can always trust that the recipe will come out perfectly every time. 

You’ll also find information on my work and how to get in touch with me if you’d like to work together! 

For the past few years, I’ve been: 

Ex-Head of Community at VizEat, ex-Managing Editor of, and a regular contributor to The Huffington Post. Ex-Head of Chef Relations at MoiChef.

Today, I’m the COO of Opnkitchen, and I do French to English translation, recipe development, and community management, all in the delicious realm of food and wine.

I also obtained the WSET Level 2 Certification in Wines & Spirits (with merit), and completed my culinary training at the prestigious Ferrandi cooking school in Paris.

Words I live by: ‘Life is too short to eat bad food’