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    Influencer Series | 4 min read

    Behzad Jamshidi | Chef & Founder at Moosh NYC

    Born and raised in Vancouver, B.C., Behzad Jamshidi's most recent endeavor was with the Michelin-starred Gabriel Kreuther in New York City. Being mentored in the kitchens of Michelin-starred and world-renowned chefs, such as Pino Posteraro (Cioppino's Mediterranean Grill, Canada's Top 20 Best – Vancouver), Daniel Boulud ( Daniel, 2 Michelin stars – NYC), Massimo Bottura (Osteria Francescana, Best Restaurant in the World 2018 – Modena), and Eric Ripert (Le Bernardin, 3 Michelin Stars – NYC). Jamshidi's training with such culinary royalty inspired an obsession for fine dining and service. 

    Behzad loves to use the skills that he's acquired and apply them toward creating narratives through food, stories that are whimsical, communal, and that inspire guests to share their experiences with one another. 

    Through Moosh, Chef Behzad hopes to create platforms and communities for people who aspire to promote communal experience, create social changes, and celebrate the diversity within food culture. By creating a community collection of artists, and using them exclusively for our projects, we are showing how grateful we are for the people and resources who enable us. 

    Q: What professional accomplishments are you most proud you since you start the Moosh NYC project? 

    Behzad: Alongside our project partners we have be recognized by multiple trade publications and press such as the NYT, Eater, CBS and more for the impact we make in the way that immigrants share their stories and identities through food, and how essential they are to American narrative and our culture as a country. We are putting together a dinner at the James Beard House March 11th, which will highlight and showcase the community and stories which inspire Moosh NYC, and share with the world a greater understanding about the density in Persian culture and cuisine.

    Q: What are the superpowers of your team? 

    Behzad: Our ability to lead with authenticity through sharing stories of our personal journeys, to creating communities through communal curated events, and creating awareness and impact around all our project - we alway cook with the intention of giving guests more than just a meal, and more than just an experience.

    Q: How would you describe your leadership style? 

    Behzad: I make it my mission to create and carter environments for my patrons and collaborators that best promote their defining qualities, and provide them with the freedom to explore, express and self discover wherever possible. I never want someone to walk away feeling like a project was a waste of a time, or that their contribution wasn't fully realized. I'm passionate about helping people define their own brand, and promoting it alongside my own.

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    Q: What is the biggest challenge you have met in your career? 

    Behzad: A career in and of itself is the biggest challenge. Having balance in all your day to day activities while keeping in mind the intentional support you need to provide yourself is indelible. I have the cumulative interests of of over 50 people on any given day to keep in mind, while still managing my own stress, health and happiness and assuring that I'm giving the best of myself always.

    Q: What are some challenges or trends you see in hiring today?

    Behzad: I think we still make the mistake of hiring based off a single dimension of need. We make a checklist of items that we feel are essential to a roll, and requisite individuals who either fill the roll, and produce underwhelming work that is not driven by passion, or scare away individuals who otherwise could come to the table offering so much more if a roll promoted their interested and sought out to learn what they would want to contribute.


    Q: Have you ever had an hourly job? If yes, please share with us your experience

    Behzad: I've had many hourly jobs, I've been fortunate that I have always loved what I did, in any capacity I've worked in food and hospitality, no matter how labour some the work, I have always been my happiest. But in certain hourly positions, I couldn't help but count down the hours on the clock, to where I could leave a restaurant and go explore and cook more of the food I wanted to be seeing and doing.


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