Romina initially pursued quite a different career path, having done a degree in Economics at the University of Tehran, a Master’s in Strategic Marketing Management at Aston Business School, and a year as a business and market analyst in London.
However, in 2021, she decided to pursue her passion for hospitality and retrained, completing a diploma in gastronomy, nutrition and food trends at Le Cordon Bleu. Like many Persians, her family's cooking traditions had a big impact on her – food was more than just a meal, it was a means of coming together, connecting and celebrating.
She subsequently joined the Ritz London’s Michelin-starred kitchen as a trainee chef. Within four months she was promoted to pastry chef and was part of the team catering the 40th anniversary Catey Awards – the Oscars of the hospitality industry. Under the tutelage of legendary chef John Williams and head pastry chef Lewis Wilson, Romina has flourished to meet the demands of such a distinguished kitchen, ensuring the quality and consistency of every dessert and all aspects of service.
Romina loves to use traditional Persian ingredients, give Persian classics a new twist and bring a touch of Iran into her cooking – and often jokes with chef John about adding pistachio to her dishes.
She is undertaking the five-star hotel’s management programme, cross-training across various departments toexpand her understanding of hotel operations and business. She hopes to one day use her knowledge in managing a luxury hotel or opening her own boutique property, creating a space that bridges cultures and blends contemporary luxury with the warmth of Persian hospitality, its rich culture and artistic heritage.
“I believe Persian cuisine has the potential to be globally recognised, and I think it's up to us, especially those of us living abroad, to introduce it to more people,” she says.
