Having served and managed in various DC restaurants over the past 15 years, in addition to being raised in a culinary household, Chef Milad's passion for the art of food and hospitality compels him to share the wealth of knowledge and experience amassed over time with as many receptive individuals as one could come across. Some notable highlights from his hospitality career include Fiola Mare, Osteria Morini, Albi, and Seven Reasons, where his food, wine, and spirits education found new territory to conquer. Practically having spent most of his childhood and adolescent years in the catering and restaurant kitchens of his parents, Milad was fortunate to be allowed to play the part of “junior sous chef” to both his chef father, a former executive chef of 5 years at the American Embassy in Lebanon and veteran of the industry, and his mother. His mother, an equally masterful chef in her own right, was profoundly influential on evolving Milad's culinary philosophy and inspiring a deep-rooted work ethic to match, all while showing me how to keep it fun and deliver a meal straight from the heart. Outside of work, Chef Milad enjoys experimenting in the kitchen with novel culinary conjurings, writing poetry, drawing, and composing and producing music; but most paramountly, developing his ongoing 18-year attachment with his musical instrument; the guitar. Also, he often uses free time to traverse intellectual avenues discussing biology, psychology, philosophy, history, and many more informative topics to feed his creative urge and spirit.