Kian Samyani
Kian Samyami, Head Chef at Berenjak

Growing up in South West London, much of Kian’s family life was spent sitting around the dinner table with his parents and two brothers. With his mother doing most of the cooking, Kian would always help prepare the food, whether chopping herbs or skewering kebabs for Iranian dishes from his parents’ backgrounds. Every Easter, Kian would visit his large family in Iran, spending the holidays driving around the mountains with his grandfather and feasting with his extended family.

With professional experience at Benares in Mayfair and the Michelin starred The Bingham in Richmond, as well as some years spent working for the Jamie Oliver Group, Kian joined Karam, Jyotin and Sunaina Sethi at JKS in 2016, the restaurant group behind restaurants including Trishna, Hoppers and Bao. Kian worked in the kitchen part time at Gymkhana, JKS’s Michelin starred Indian restaurant on Albermarle Street, while developing the concept for the restaurant group’s recent opening, Brigadiers.

Kian is now Head Chef of Berenjak, the Iranian restaurant in Soho reinterpreting the classic hole in the wall kabab houses that line the streets of Tehran. With an Iranian family heritage, Kian’s childhood was filled with flavors of spices, cooling dips and handfuls of herbs. His professional career spans stints at Michelin starred The Bingham, Jamie Oliver Group, Gymkhana & most recently Brigadiers where he began developing the concept for Berenjak. Kian’s vision is to reinterpret the classic hole in the wall kabab houses that line the streets of his hometown, Tehran.

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