About Me
Bio
Born and raised in Los Angeles, chef, author, television personality, and content creator Ara Zada has built a career driven by culture, adventure, and storytelling through food. Long before stepping into professional kitchens, Ara spent his youth skateboarding and snowboarding across Southern California — an adrenaline-fueled lifestyle that still shapes his creative energy and fearless approach in the kitchen today.
A graduate of Le Cordon Bleu, Ara developed a culinary style deeply rooted in his Armenian heritage while drawing inspiration from the diverse cultures and cuisines of Los Angeles. Known for blending traditional flavors with modern California influence, his cooking celebrates authenticity while making global cuisine approachable to a new generation.
Ara first gained national recognition through his work with Jamie Oliver Food Revolution, where he worked as a culinary instructor and food stylist. Since then, he has collaborated with major networks and brands including Food Network, ABC, CBS, NBC, Breville, and Gelson's. He has appeared on No Passport Required alongside Marcus Samuelsson, Recipe Lost & Found, Fox Good Day LA, and multiple Food Network productions, including Chopped Castaways and 24 in 24: Last Chef Standing.
In 2019, Ara co-authored the acclaimed cookbook Lavash, a celebration of Armenian cuisine, culture, and tradition centered around the UNESCO-recognized flatbread lavash. The book helped introduce Armenian food and storytelling to a wider global audience while preserving generations of culinary history.
Today, Ara continues to create food and content that bridge heritage and modern culture. Whether cooking over live fire, traveling through Armenia, competing on national television, or producing viral culinary content online, he brings authenticity, humor, and adventure into everything he does. Outside the kitchen, he is a father of four, bow hunter, triathlete, outdoorsman, and dedicated parkour athlete whose passion for movement and exploration continues to inspire both his food and his storytelling.
