Our philosophy is simple: honor the past while embracing the future. Every dish is a dialogue between traditional techniques and contemporary flavors, presented with elegance and purpose. We source ingredients with intention, prioritize sustainable practices, and create an environment where every guest feels like a participant in our ongoing culinary narrative.
Born in Tehran and raised in Los Angeles, Chef Zahra Alavi's culinary perspective is a fusion of her Persian heritage and global influences. With over a decade of experience in Michelin-starred kitchens and a passion for ancient spice routes, she brings a unique sensibility to the Test Kitchen.
A firm believer in the transformative power of food, Chef Zahra designs menus that evoke memories while creating new experiences. Her work has been featured in Food & Wine Magazine and Eater LA, but her true joy remains the daily interaction with guests who share her enthusiasm for meaningful cuisine.
For us, sustainability isn't a trend - it's a foundational principle. We work exclusively with local farmers who practice regenerative agriculture, ensuring our ingredients are both exceptional and ethically sourced.
Our kitchen operates with zero food waste through a comprehensive rescue system that transforms scraps into stocks, ferments, and compost. Packaging is either reusable or fully biodegradable, and our energy-efficient equipment reflects our commitment to reducing environmental impact.
Even our water usage is optimized through hydroponic herb gardens that circulate and reuse resources. We believe every decision should honor both people and planet - from the first saffron thread to the last rose petal garnish.