“I am really excited to be serving geoduck to the guests coming for the Signature weekend at the BC Seafood Festival.” – Chef Hamid Salimian.
Hamid Salimian, Chef and Partner, NexGen Gluten Free Flours, grew up in Iran on the edge of the Caspian Sea. He was raised on traditional Persian cuisine, amid his father’s citrus orchards and dairy farm.
After his family relocated to Vancouver, British Columbia, Salimian enrolled in Culinary and Pastry Arts (VCC) for his formal chef training, where he eventually graduated top of his class.
Chef Hamid’s signature style is to marry authentic Persian cuisine with the bounty of the Pacific Northwest to create his unique and contemporary dishes.
During his apprenticeship at Vancouver’s renowned Sutton Place Hotel, Hamid trained in classic French cuisine and began to explore the world of food competition.
This is Chef Hamid’s first year presenting at the BC Seafood Expo and Festival, held in Comox Valley
“I am really excited to be serving geoduck to the guests coming for the Signature weekend at the BC Seafood Festival, I will be making a Geoduck Ceviche.” said Salimian.
Salimian is looking forward to showcasing and mingling at the festival.
“My goal is to have fun and cook to share my passion for our beautiful seafood that we have in BC, and to celebrate an amazing time that we can spend with guests and chefs who are visiting the festival.”
RELATED:
B.C Seafood Festival’s Chef Shelome Bouvette
A bacterial disease found in captive Chinook is being used to implicate ocean salmon farms,…
Recognized as one of B.C.’s young salmon farming leaders, the Vancouver Island mother and environmental…
Activist financier wants Ottawa to dismantle a major B.C. aquaculture sector, override coastal First Nations…
“I would absolutely love for no one else to have to go through what we’re…
As the first five families prepare to move into Nenagwas, the Tlowitsis First Nation’s new…
Every remaining salmon farm in the province operates under an agreement with the First Nation…