Hamid Shamshiri

Training at House of Iran in Golestan, then professional kitchen work in Hollywood, set the line for Hamid Shamshiri’s career: learn in one place, work in another, and carry the method into a restaurant of his own. The sequence is practical and visible in the record, with each step tied to a named kitchen rather than a vague apprenticeship.

Since 1981, Hamid Shamshiri has been Founder & Executive Chef of Shamshiri Grill in Los Angeles. The role covers both sides of the operation: he established the restaurant, and he has continued to direct its cooking under the same title through the present. The menu points to specific preparations rather than broad claims. His fesenjan is prepared vegan unless baked chicken, lamb shank, or lamb neck is added; the dish is defined by that structure.

Tahchin with chicken is another named signature, keeping the focus on a second precise preparation. His own line about the place is direct: "At Shamshiri Grill, we are dedicated to quality and the spirit of hospitality." That statement matches the length of the work behind it—founding in 1981, ongoing kitchen leadership, and a menu built around named dishes.

Hamid's signature dishes include ghormeh sabzi, fesenjan, and tahchin with chicken.

The clearest recognition attached to Hamid Shamshiri’s work is continuity: a Los Angeles restaurant founded in 1981 and still linked to his name. That kind of staying power is measurable in the trade, especially when the menu remains dishes such as fesenjan and tahchin with chicken. The path itself is easy to read. House of Iran in Golestan, The Sunset House in Hollywood in 1976, then Shamshiri Grill in Los Angeles in 1981. The dates and places do the work here; they show a progression from kitchen roles to ownership and long-term executive control.