Today, Najmieh cooks, travels, and adapts authentic Persian recipes to tastes and techniques in the West.
Meet the Chefs
Thank you to these respected Chefs for contributing to American Pistachio Growers’ recipe library! They help fill our library with the world's most delectable and delightful recipes using America’s pistachios. Thank you!
One of the most celebrated chefs in India, having been awarded the country’s Top 5 Chef (Hotels) Award (2018).
Chef Tarun Dacha ‘s current title is Corporate Chef at Sarovar Hotels in Delhi.
Chef Subroto Goswami specializes in Italian and contemporary Indian cuisine and holds more than three decades of expertise in food production.
Chef Anuj Kapoor, Executive Chef of The Grand Hotel, New Delhi, India, is a graduate of the Hotel Management School [IHM, Lucknow].
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine.
As the Executive Chef (pastry) at Roseate Hotels and Resorts in New Delhi, Chef Anand Panwar designed the much-acclaimed Roasted by Roseate Patisserie and Boulangerie, in Roseate House New Delhi.
Early in her career, Nancy was named Food and Wine magazine’s “Best New Chef.”
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Spanning over four decades, celebrity Chef Martin Yan has traveled around the world, sharing the best of Chinese and American culture, food, and personal enrichment with multiple generations of audiences. His grand vision is shaped by more than 3,500 culinary and travel TV shows, 32 cookbooks, and several restaurants in North America and Asia, which include M.Y. China, a highly rated culinary hot spot in San Francisco.
Chef/Owner of Piperade, San Francisco
Co-owner Clos Pissarra Winery, Catalonia, Spain
Member – Maître Cuisinier de France (Master Chef of France)
Recipient of Chevalier du Merite Agricole (Knight of the Order of Agricultural Merit)
Chef/Co-Owner Restaurant Le Bernardin, New York
Recipient of Legion d’Honneur, France’s Highest Honor
Member – Maître Cuisinier de France (Master Chef of France)
A published author on Southwestern cuisine, Ben regularly appeared on In the Kitchen with Robert Del Grande (FOX network).
Chef/Owner of Daniel, New York
Owner of The Dinex Group comprised of 15 restaurants
Member – Maître Cuisinier de France (Master Chef of France)
Recipient of Chevalier du Merite Agricole (Knight of the Order of Agricultural Merit)
Born and raised in rural Virginia, the experience of Sean Brock’s family growing their own food left a deep impression.
Jean-Yves brought his authentic French pastries to the masses thanks to his successful relationship with Williams-Sonoma.
Chef Grant's goal is to inspire and educate others about what happens in our kitchen, to make cooking both easier and more enjoyable.
Chef-Owner, Caribou Café and ZINC Bistro
Member – Maître Cuisinier de France (Master Chef of France)
Executive Chef, The Venetian and Palazzo Resort and Casino, Las Vegas
Member – Maître Cuisinier de France (Master Chef of France)
Heights Casino, Executive Chef
Member, Académie Culinaire de France
Médaille d’Or, Académie Culinaire de France
Chevalier, Ordre du Mérite Agricole *
Médaille de Vermeil, Ville de Paris
President – Maître Cuisinier de France USA-Caneda Chapter
In 1991, the James Beard Foundation named him their “National Rising Star Chef"
Founding pastry chef and partner of the beloved Chicago restaurant Tru
1992 James Beard Foundation Award winner, Best Chef: Southwest
Carol Kicinski founded Simply Gluten Free as a gluten-free recipe and lifestyle website and blog.
Owner of Café de la Presse and Blanc et Rouge and Herlen Place Wine Bars, San Francisco
Co-owner of Aquitaine Wine Bistro, San Francisco; Millésime, New York
Member – Maître Cuisinier de France (Master Chef of France)
Recipient of Chevalier du Merite Agricole (Knight of the Order of Agricultural Merit)
A native of San Diego, California, and a 1990 graduate of the School of Culinary Arts at Kendall College in Evanston, Illinois.
In 2017, Chef Grant laid the groundwork for the launching of two landmark projects: The Ned Hotel in London, and New Realm Brewery in Atlanta.
Pastry Chef / Owner, WildFlour Pastry, Charleston, South Carolina
Chef/Owner La Folie and Left Bank Brasserie, San Francisco and LB Steak in San Jose, California
Recipient of Chevalier du Merite Agricole(Knight of the Order of Agricultural Merit)
Member - Maître Cuisinier de France (Master Chef of France)
Montage, Los Cabos
Member – Maître Cuisinier de France (Master Chef of France)
Living in the heartland of American agriculture, the menu of The Vintage Press constantly revolves to incorporate seasonal fruit and vegetables.
Recipes From Our Chefs
This is a great product that showcases the pistachio at its best in my mind, green, savory and awesome texture. This simple crumb can be made in minutes and stored in a jar for later use. Simply brush your favorite meats or seafoods with egg then sprinkle with the American
