Chef
Nasim Alikhani
- Discipline
- Chef
- Based in
- New York City, New York, United States
- Venue
- Sofreh · Restaurant
i. Biography
She opened Sofreh in 2018 and built it around Persian cuisine, framing the work in plain terms: “My whole mission is to introduce this exquisite food in an accessible and interesting way to the public.”
Coming Up
Persian cuisine sits at the center of Nasim Alikhani’s training and early professional work. She trained at International Culinary Center before working as a caterer for charity events, a path that paired technique with service and kept the emphasis on practical kitchen experience. By the time Sofreh arrived, the work had already taken shape around discipline, repetition, and the goal of making a cuisine legible without flattening it.
Where They Are Now
At Sofreh, opened in 2018, the craft is the public presentation of Persian food with care for culture, identity, and roots. Nasim Alikhani’s cooking there is built to be accessible and precise at once: dishes that carry tradition forward, while staying direct enough for the diner in front of them. The restaurant’s strength is not theatrics but clarity, with the kitchen and dining room aligned around making the food immediate, welcoming, and still complete in its depth.
Signature
Tahini-stuffed dates and tahdig are the dishes most closely tied to Nasim Alikhani’s name. They show the range of the cooking at Sofreh: one built on balance between sweetness and richness, the other on crisp texture and the discipline required to get it right. Read together, they point to a kitchen that values restraint, exactness, and the kind of detail that stays with the diner.
In Their Words “I just had this deep desire to exercise what I knew and what I believe and provide the best representation of my culture, my identity, my roots.” “I just see myself as a very capable cook who has a passion about exercising her craft, and then suddenly, Met Gala. Wow.” Those remarks keep the focus where it belongs: on practice, representation, and the work itself. Nasim Alikhani speaks in terms of capability and belief, not spectacle, which fits the way Sofreh is described—measured, grounded, and built from the habits of the kitchen rather than from a larger performance around it.
Honors
Nasim's honors include Finalist for Best Chef: New York State, James Beard Awards.
Profile updated July 2026
FAQ
Asked of Nasim
What is Nasim Alikhani's current role?
As of 2026, Nasim Alikhani is Chef and Owner.
Where did Nasim Alikhani train or study?
Nasim Alikhani trained at International Culinary Center.
What recognition has Nasim Alikhani received?
Finalist for Best Chef: New York State, James Beard Awards (2023).
