i. Biography
Masoud Eghbalyan is the owner and chef at Pars Persian Cuisine in Scottsdale, Arizona, where his cooking is grounded in Persian cuisine and traditional cuisine. The work is shaped by a clear, unadorned philosophy, and that clarity carries through every part of his public kitchen statement: "We do not use or add MSG in any of our foods or in the preparations thereof." In a food world often crowded with flourish, Masoud’s profile reads with a quiet confidence—one built on discipline, identity, and a steady devotion to the flavors he chooses to carry forward.
The Climb
Early in their career, Masoud worked as chef at dis-moi où? In Genappe, Belgium, a formative stop that placed him inside a very different culinary landscape while he continued building the craft and authority that would define his later work. That early chapter sits in contrast to his present role, yet it helps sketch the shape of his professional ascent: experience gathered carefully, step by step, before becoming the owner and chef of Pars Persian Cuisine. Today, the restaurant stands as the clearest throughline in his biography, the place where his perspective is expressed most fully and where his Persian cooking finds its most visible home.
Today
Today, he owns and cooks at Pars Persian Cuisine. The role is not simply a title but the center of his professional identity, the defining current post in his biography and the clearest expression of his Persian cooking. In Scottsdale, Arizona, that work is anchored in the daily rhythms of the kitchen—preparation, repetition, precision, and the ongoing translation of tradition into a contemporary dining room. His approach suggests a chef who is intent on preserving the essential character of the cuisine while making it present-tense, immediate, and personal.
In Their Words “We do not use or add MSG in any of our foods or in the preparations thereof.” The statement is direct and unequivocal, and it reflects the same plainspoken assurance that marks his public profile. It is less a slogan than a declaration of principle, a line that tells diners exactly where the kitchen stands.
Career - Owner and chef — Pars Persian Cuisine, Scottsdale, AZ - Chef — dis-moi où?, Genappe, Belgium
Recognition
Masoud's honors include Michelin Bib Gourmand. That recognition places his work among the distinguished names singled out for quality, and it adds another layer to a profile already shaped by persistence, clarity, and a focused culinary voice.
FAQ What is Masoud Eghbalyan's current role? As of 2026, Masoud Eghbalyan is Owner and Chef. Where did Masoud Eghbalyan work before? Masoud Eghbalyan's earlier career included dis-moi où?. What recognition has Masoud Eghbalyan received? Michelin Bib Gourmand (2024).
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