Ariana Bundy, an American-Iranian, grew up in New York and London and trained as a chef in Paris, but her roots are firmly planted in Persian soil. She was Head Pastry Chef for the Mondrian Hotel in Los Angeles and graduate of Le Cordon Bleu and Le Notre in Paris, and trained at Fauchon Patisserie.
Her book Pomegranates & Roses: my Persian family recipes (Simon & Schuster UK) won an award at the Gourmand Cookbook Awards in 2012 and was shortlisted for the Best Cookery Book at the UK Writer’s Guild Awards in 2013.
She is also the author of ‘Sweet Alternative’ (Conran-Octopus UK), the first gluten, dairy and soy free dessert cookbook.
Her books have been featured in magazines such as BBC Good Food, Food & Travel UK, Conde Nast’s House & Garden, Harper’s Bazaar, Good Housekeeping, Food & Wine Magazine, The Irish Examiner, House & Home UK, Financial Times and the Sunday Telegraph.
Ariana has appeared on TV shows such as the BBC’s Good Food Live, Sky’s Taste, Euronews, FOX, Channel 4’s Sunday Brunch and Top Billing.
She is working on a cookbook “Ariana’s Persian Kitchen” to accompany the TV series”.