Chef Maryam Jabirian
Chef At Home In London
Hailing from a culturally rich Persian heritage, I bring generations of culinary wisdom to the table, crafting dishes that evoke the comforting warmth of home and the nostalgic flavours of tradition. My culinary expertise is shaped by training at renowned institutions, with a particular emphasis on Leigh’s School of Food and Wine in London, where I specialised in Nutrition in Culinary Practice. This training refined my approach to creating dishes that are not only delicious but also nutritious, flavoursome, and balanced. Further enriching my skills, I trained at Le Cordon Bleu in London, mastering classical techniques, and at the Rhodes School of Cooking in Marrakesh, immersing myself in the vibrant flavours of Moroccan cuisine. I also developed expertise in macaron-making at L’atelier Des Chefs in London and Macaron Bar in the USA. This fusion of traditional knowledge, global experience, and a health-conscious philosophy enables me to craft innovative dishes that celebrate flavour and well-being in equal measure.

More about me
For me, cooking is...
For me, cooking is about love and bringing people together.
I learned to cook at...
I grew up learning to cook and later built on these skills at Le Cordon Bleu, Leigh’s School of Food and Wine, and The Ivy.
A cooking secret...
I grew up immersed in cooking, later refining my skills at Le Cordon Bleu, Leigh’s School of Food and Wine, and The Ivy.






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