New York, NY


Bettina Behjat Banayan was born in New York City. She grew up on Long Island in a Persian-Jewish household. In 2013, she received her B.F.A. in Fine Arts at Parsons The New School For Design focusing in food as art via performance and painting. In the Spring of 2014, she received a Certificate of Culinary Arts from The French Culinary Institute in New York City and began to further explore a wide range of cooking techniques.

Banayan cooked for country-wide supper club, Dinner Lab for two years, along with Molly O'Neill's food media company in upstate New York. She currently lives and works in Manhattan, New York as a cook and artist and has recently performed at Abrons Art Center and The New Museum.

After her recent month-long culinary adventure to Iran, she has hosted Persian pop-ups in her home among other notable venues. She is currently inspired by her perpetual nostalgia for the floral aromas and flavors of saffron, black lime, and basmati that filled her childhood kitchen. Although ubiquitous throughout her life, Banayan has finally found a deserving appreciation for this ancient and rich cuisine.