Hooman is a graduate of the Institute of Culinary Education in New York City with a degree in culinary arts and culinary management.
He began his career as a chef the hard way, from the bottom up, starting at Boqueria NYC as garde mange, working his way up to lead line cook in just a span of 8 months, and working under the highly acclaimed celebrity chef Seamus Mullen.
Looking to broaden his experience Hooman then became the sous chef at Maloney & Porcelli the sister restaurant of Smith & Wollensky, Here he had the daunting task of running 3 floors of kitchens all the while managing 30 employees, this amount of volume and responsibility gave him the knowledge and know how to run any kitchen.
Hooman then made the leap to opening up his own restaurant in the West Village of New York. He opened this restaurant from scratch doing everything from designing the front of the house and the back of the house. He dealt with day to day operations of both the front and the back keeping food cost below 25% all the while creating a menu that was reviewed and recommended by Michelin, and given 4.5 stars by yelp users. His experience in opening this restaurant from scratch has given him the knowledge and experience only one can gain by actually owning and operating a successful restaurant in the toughest city in the United States, New York City for 3 years. His vast experience in the restaurant industry for over 10 years gives him the knowledge to be able to successfully open a restaurant any where under any circumstance.