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shalu20.“With my passion for cooking Persian food, I can’t wait to introduce this incredible cuisine and culture to food lovers who enjoy such delectables as the aroma of saffron flavored rice and stews.”

Born and raised in Shiraz, Iran, Hayedeh Sedghi spent her formative years immersed in a culture that celebrates food. Iranian cooks, usually women, pride themselves on serving lovingly home cooked, thickly nourishing and irresistibly tasty meals every day. Hayedeh grew up reaping the benefits of this practice.

In 1989, Hayedeh moved to Singapore with her husband. She sought to conjure up a taste of home in the kitchen at every opportunity whilst studying computer science. At the time, however, some important ingredients were difficult to obtain, but she was determined. Over the years, she not only prepared a great many delicious dishes but she also found alternatives for unavailable ingredients.

Hayedeh published her Feast Of Flavours From The Iranian Kitchen cookbook in 2007. Hayedeh is Muslim and does not use pork or lard in her menus. All her ingredients are halal.

Hayedeh Sedghi