Ghazal is the general manager and the hospitality service promoter in Osteria Tehran. She has studied architecture and MBA in Tehran. She started her career in the industry thirteen years ago in the fields of hospitality, finance, human resources, idea developments and concept creation. Osteria Tehran is a turning point in her professional life, more than anything she notices herself as a teacher and her deepest hope is making an influence on the industry in her beloved city Tehran.
 

Houman; executive and food director at Osteria Tehran. He started his career with a small local coffeehouse at Jordan neighborhood in Tehran. After two years he decided on migrating to Toronto ON for education. After graduating from Georgebrown college he started working at Jump restaurant as a line cook. Through his 7 years living in Toronto he worked in many respected restaurants like Auberge du Pommier as a Sous Chef.
In 2018 he moved to London UK to experience Michelin restaurants environment. While working at Hide Above as a CDP, he traveled through Europe and explored different cuisine. Last stop before returning home was The Kitchen Table, a well respected two star tasting restaurant nestled in the heart of London. Upon Covid outbreak he returned home to open Osteria Tehran with his life partner Ghazal. 
At Osteria Houman works with fresh and high quality ingredients.
 

Sahar Ziaei was born in 1990 in Tehran. She started working as a storyteller of Osteria Tehran in 2022. After studying software engineering for two years, she dropped out of university to pursue her passion for photography. However, she encountered a stroke of luck when she was accepted into a graphic design , which she describes as the best bad luck of her life, as it opened up more career and life opportunities for her. Throughout her journey, she has worked as a photographer, graphic designer, and in various roles within the advertising sector.

Now, Sahar is an art director at Osteria and a narrator of moments.

Saman Delfani was born in 1993. He started his career as a server soon to realize his love for cooking. Since then he has been in front of flames cooking delicious food. In 2022 after beeing introduced to Chef’s Houman cooking style he joined Osteria’s kitchen as a CDP. His professionalism and flexibility led him to become Osteria’s junior Sous Chef.

He loves food and it’s cultur, he loves cooking it and he even loves sharing this passion with others.

He is patience, dedicated and looking for new things to learn.

Since 2024 he became the Senior Sous Chef and he is responsible for the kitchen operation.

Melika Nazifi was born in 1978 and graduated from Tehran Conservatory.

She started her career in the cafe and restaurant industry in 1996. She acquired the skills of the bar in a self-taught way and entered Osteria Tehran as a barista in 1401. Due to the capabilities and commitment of the work she showed, she was able to arrest the management of the Osteria bar after 6 months. Melika's high creativity and ideation have allowed her to be able to design new drinks. Melika has trained a large number of capable personnel in 2 years.

Benyamin Nekoo Vaght tak

Born in 1997

He started his career as a cook while studying accounting in University. Since joining Osteria Tehran he has been servince guest. After 18 months his team work and individual strength helped him to progress dramatically and become Osteria’s Floor Manager.

Mahsa Heydari was born in 1995. She has been graduated from graphic design.

Mahsa started her career by taking several cooking courses. After elevating her cooking knowledge she started working in well known restaurants and since 1401 she joined Osteria’s team. Since her very first days her focus and dedication was obvious. After 18 month she gained our trust to become Junior Sous Chef. Her dedication and accuracy is one of Osteria’s great assets.

Ghazaleh Ahmadzadeh, born in 1996, holds a Master's degree in Art Philosophy from the University of Tehran. She began her first professional experience at Spring of 2023 in the café and restaurant industry at Osteria Tehran. Prior to that, she worked in accounting, bookselling, and social media content production. The desire for new experiences and a departure from the routine and unchallenging office work led her to leave her desk job and enter this industry. Her warrior spirit, high work commitment, professional ethics, and managerial abilities quickly proved to everyone that she could take on the responsibilities of managing the Osteria’s dining hall. She is now the head of service at Osteria Tehran.