About Hamid (Sam) Miremadi executive chef and owner of Sofreh Kabob House

He has received his Master degree from University of New Hampshire and he has been in restaurant business for past 35 years. 

Before he started his own business, he worked for international and national restaurant chains and held positions as regional and district mangers.

 

He is considered one of the pioneers and founders of Persian cuisine in America.

 

The staff at Sofreh Kabob house are well trained by Sam himself and he spends a great deal of his time to make sure everyone at his restaurant keep up with the standard he has set for them.

As a teenager when I came to America, I noticed that how much American’s like Persian cooking. I was always asked by my professors and coaches to prepare something from my homeland. They were fascinated by the flavor and the healthy approaches.

I have to admit, my first customer American customer tried my cooking was my long time roommate and my best friend John. He was all around American boy and nothing would make him happier than giving him hot dog and baked beans. After being my roommate for about five years and a summer trip to Iran, he wanted to change his name to Javad. He was my first customer and today I have thousands royal customers.

 

The cuisine at Sofreh Kabob House

We have transformed traditional and old technique while retaining the flavor profile to make them relevant to the present times and life styles.Food progresses and changes over time in presentation, technique and taste. We consistently attempt to move Persian cuisine forward into the present.

Food and recipes from thousands years ago are seen on restaurant menus worldwide while the menus and plates of the present food culture in Persia are underrepresented as is in the evolution.

For the past 35 years I have consistently attempted to modernize and add interest to my dishes keeping the Ayurveda principles intact.

 

Awards & Reviews

 

Over past 35 years Hamid (Sam) Miremadi has been reviewed and recognized favorably by many distinguished publications and trade magazines both locally and nationally.