Erfan
Personal Chef
Chef Erfan’s love for food began early in his childhood, where he learned to cook at home alongside his mother. She instilled in him the joy of preparing meals and working with fresh ingredients.
Erfan completed his professional culinary training at Italy’s Corso Professionale per Cuoco at the Scuola di Arte Culinaria Cordon Bleu in Florence. After beginning his culinary career in Italy, Erfan and his family moved to Washington, D.C., where he worked in fine-dining at Michelin-starred kitchens.
Today, he focuses on creating dishes that are refined, unfussy and comforting, using quality ingredients and careful technique to create memorable dining experiences for private clients. He ensures traditional dishes are made authentically while also exploring new creations to delight clients.
You have guests coming for dinner, what are you making?
My ideal dinner for guests features confit lamb shank with saffron rice tahdig and a seasonal salad, a carefully crafted combination of rich flavors and fresh, seasonal ingredients!
What’s your favorite ingredient to cook with?
Onion. It brings complexity and richness to every dish, whether caramelized, sautéed, roasted or raw.
What’s your favorite season to cook in and what dish are you making?
Spring. When fresh vegetables and herbs are at their peak. I love creating light, vibrant dishes that highlight the season’s flavors and colors, from crisp salads to tender, flavorful vegetables.