Lead Operational Training Executive Chef, Bon Appétit at Google | Mountain View, CA

Hoss Zaré is lead operational training executive chef at Bon Appétit at Google and a San Francisco-based culinary visionary celebrated for redefining and elevating Iranian cuisine. At Google Chef Zaré’s responsibilities include recipe development, concept design, and chef training; he is also closely involved in initiatives focused on food waste reduction and plant-forward kitchen projects, working with his team to promote sustainability and more conscious dining practices. From 2017 to 2019, he worked as a consultant for Bon Appétit Management Company, traveling to more than ten states to train chefs in Iranian cuisine. He is influenced by his childhood experience of being raised on his family’s century-old farm in Tabriz, Iran, where he developed a deep connection to traditional flavors and ingredients, which would later inspire his innovative style. In 1986, he immigrated to San Francisco, where his culinary journey began at the iconic Billboard Café, owned by his brother. Although initially enrolled as a pre-med student at UC Davis, his passion for cooking led him to work at the historic Fly Trap Restaurant, where he trained under Chef Craig Thomas and owner Walter Zolezzi, eventually rising to executive chef. With over thirty-eight years in the industry, Chef Zaré built a loyal following while leading celebrated restaurants such as Aromi, Zaré Sacramento, and Bistro Zaré. In 2008, he returned to Fly Trap as owner and operator, drawing from the flavors of his childhood to create a unique and elevated dining experience. Known for his warm and exuberant hospitality—coined “Hoss-pitality” by fans—he became renowned for personally connecting with guests through his signature Hossy-Hugs and radiant smile. Chef Zaré’s accomplishments have earned him widespread recognition, with numerous awards and features in prominent publications. Currently, he is working on a memoir and recipe book dedicated to his parents while continuing to consult, innovate, and travel, leaving a lasting legacy of cultural celebration, culinary creativity, and a commitment to sustainability.