Louisa Shafia

Location: Nashville, TN

Louisa Shafia is a celebrated authority on Iranian cooking. She's the author of two cookbooks as well as numerous published articles and recipes. Her food writing and recipes have appeared in The New York Times, The Wall Street Journal, New York Magazine, and on NPR, among others.

Louisa Shafia is the author of The New Persian Kitchen, winner of Food52’s Piglet award. She has spoken about Iranian food at Harvard, Google, and The Museum of Food And Drink, and her recipes have been featured in The New York Times, The Wall Street Journal, The New Yorker, Bon Appétit, and on National Public Radio.

Louisa cooks Iranian guest chef dinners at restaurants around the country, including Maydan in Washington, DC, Zahav in Philadelphia, and Kismet in LA. Currently a resident of Nashville, she serves as Culinary Liaison for the Tennessee Immigrant and Refugee Rights Coalition, organizing events that feature chefs from Nashville’s diverse immigrant community.

Feast by Louisa is her online store where she sells Persian culinary goods. Her textiles are sewn by graduates of the Nashville nonprofit Sew For Hope, whose mission is to provide refugee women with sewing skills as a path to financial independence.

Louisa got her undergraduate degree from The University of Pennsylvania. She went to cooking school at The Natural Gourmet Institute in New York. She completed an intensive food writing workshop with the Southern Foodways Alliance.

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Experience

Education

About Food & Wine

Latest from Louisa Shafia