Ariana Bundy

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Ariana Bundy was brought up in New York, London and Switzerland, trained as a chef in Paris and is a cookery presenter on TV, but her family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents – who grew cherries, plums, apricots, apples, sugar beets, wheat and barley, bred sheep and goats for dairy, and had beautiful vineyards producing prized grapes – and from her father, who owned and ran the first fine-dining French restaurant in Iran.

Her latest book Pomegranates and Roses: My Persian Family Recipes (Simon & Schuster UK), which will be launched at the Emirates Airline Festival of Literature 2012, evokes the sensual, exotic pleasure of Middle Eastern flavors, using pomegranate seeds and juice, rose water and rose petals, fragrant herbs and spices to create enticing dishes full of color and elegance.

She writes poignantly of the traditions cherished by her forefathers, when life was simpler, family mattered above all else and eating together was of paramount importance.

Ariana is also the author of Sweet Alternative, the first gluten-, dairy- and soy-free dessert cookbook (Conran-Octopus UK) written due to her family's and her own intolerances.

An Iranian-American, Ariana was Head Pastry Chef for the Mondrian Hotel in Los Angeles. She is a graduate of Le Cordon Bleu in Paris and also attended the European Business School in London, majoring in International Marketing and Finance. She has appeared on TV shows such as the BBC’s Good Food Live, Sky’s Taste and Top Billing. Ariana is fluent in English, Farsi and French. She now lives between Dubai and Paris with her husband Paul and their son Dara.

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