Ariana Bundy, TV chef and cookbook author, was brought up in New York, London, Switzerland, Paris and Iran.
She inherited her love of food and cooking from her family. Her grandparents grew cherries, plums, apricots, apples, sugar beets, wheat and barley, bred sheep and goats for dairy, and had beautiful vineyards producing prized grapes in Iran. Her father owned and ran the first fine-dining French restaurant in Iran and later in Beverly Hills.
Her latest book, Pomegranates and Roses: My Persian Family Recipes, won the 2012 Gourmand World Cookbook Award in Paris. This beautiful cookery book/culinary memoir evokes the sensual, exotic pleasure of Middle Eastern flavours, using pomegranate seeds and juice, rose water and rose petals, fragrant herbs and spices to create enticing dishes full of colour and elegance. Ariana pays tribute to the rich heritage, cultural and culinary, that has shaped her approach to life, cooking, and eating. She is also author of Sweet Alternative, the first gluten-, dairy- and soy-free dessert cookbook.
Ariana was Head Pastry Chef for the Mondrian Hotel in LA where she cooked for celebrities such as Tom Hanks, President Clinton, Brad Pitt and Madonna. A graduate of Le Cordon Bleu and Le Notre in Paris, she trained at Fauchon Patisserie and attended the European Business School in London.
Ariana is fluent in English, French and Farsi. She lives between Dubai and London with her husband Paul and their son Dara.