Today we’d like to introduce you to Shahin Afsharian
Hi Shahin , please kick things off for us with an introduction to yourself and your story.
I’m Shahin Afsharian, and my story is a blend of Persian and Mexican heritage. Imagine growing up with the aromatic spices of Persian cuisine mixing with the bold flavors of Mexican dishes – that was my childhood, and it was delicious!
You know, my food journey’s been quite a ride! It all started back in Mexico City where I grew up. As a kid, I was always hanging around the kitchen, fascinated by how food brought everyone together. That’s where the cooking bug bit me, and boy, did it bite hard!
I loved it so much that I decided to make it my life. I studied at The Culinary Institute of Mexico and then headed off to Monaco for more schooling. Sounds fancy, right? But really, I was just a food-obsessed guy trying to learn everything I could.
Along the way, I’ve been incredibly lucky to work with some amazing chefs. These culinary wizards took me under their wing and taught me so much. It’s like they handed me the keys to the flavor kingdom!
My career has taken me all over the place. I’ve cooked in ritzy hotels, embassies (yeah, really!), and even on a tropical island. Each stop taught me something new and added another recipe to my mental cookbook.
One of the coolest experiences was competing on “Chopped” on The Food Network. Talk about pressure cooking! But it was a blast, and I got to show off some of the international twists I love to put on dishes.
I’ve picked up a few shiny accolades along the way, like a Michelin star along the most awarded chef in the world Joël Robuchon . That was a real “pinch me” moment. But you know what really gets me excited? Using all of this experience to create food that brings people together.
That’s what I found in Savannah and what we’re all about at Big Bon Bodega. We take fresh ingredients and give them a global spin. It’s like a flavor passport without leaving town! I love seeing people’s faces light up when they taste something familiar but with an unexpected twist.
Every day at Big Bon Bodega is a new adventure. We’re not just serving food; we’re sharing stories, creating experiences, and hopefully, making folks’ days a little brighter one plate at a time.
From that curious international kid in Mexico City to where I am now, it’s been one tasty journey. And the best part? I’m still learning, still creating, and still loving every minute of it. So, come on by Big Bon Bodega, pull up a chair, and let’s go on a little culinary adventure together!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
“Has it been a smooth road? Far from it! But you know, those bumps and detours have made the journey all the more rewarding.
Growing up with both Persian and Mexican roots, I always felt like I was straddling two worlds. In the beginning, that felt like a struggle, I have always been a foreign even in my own country.. I wasn’t sure where I fit in. But you know what? That unique background became my secret ingredient.
Culinary school was my first real challenge. Picture this: a big-city kid suddenly thrown into a melting pot of international flavors and techniques in a small-town. My classmates seemed so unfamiliar, and I felt like a fish out of water. But that’s where I learned my first big lesson – embrace what makes you different.
I started experimenting, blending Persian spices with French techniques, or adding a Mexican twist to Italian classics. At first, my instructors raised their eyebrows, but soon they saw the potential in fusion cuisine. That’s when I realized my diverse background wasn’t a hindrance; it was my strength.
After graduation, reality hit hard. My first job as a line cook? Brutal is an understatement. The hours were long, the pressure intense, and my chef… let’s just say he had a talent for finding fault in everything. There were nights I wanted to hang up my apron for good. But my love for food kept me going.
As I climbed the ladder, new challenges emerged. Becoming a sous chef taught me that cooking great food is only half the battle. Suddenly, I was managing people, resolving conflicts, and trying to keep a team motivated during chaotic dinner rushes. It was a whole new skill set I had to master.
But the biggest hurdle? Opening my own restaurant. Talk about stress! I wasn’t just creating menus anymore; I was juggling finances, dealing with suppliers, and learning marketing on the fly. There were sleepless nights when I questioned every decision. Was I crazy to think I could do this?
Success didn’t come overnight. We had our share of slow nights, tough critics, and setbacks that felt like punches to the gut. But we also had those magical moments – a customer telling me my food reminded them of home, or a critic praising our innovative menu. Those moments made it all worthwhile.
Looking back, I’m grateful for every struggle. Each challenge taught me something valuable, making me not just a better chef, but a better leader and person.
And you know what? The road is still bumpy sometimes. That’s the beauty of this industry – there’s always something new to learn, always room to grow. It keeps me on my toes, and honestly, I wouldn’t have it any other way. The smooth roads might be easier, but it’s the rocky ones that lead to the best views.”
Thanks – so what else should our readers know about Big Bon Bodega?
Big Bon Bodega is a warm and inviting neighborhood eatery with locations in Savannah and Pooler. We’re a Korean-inspired bodega that’s all about nourishing our community and connecting hearts through international comfort food.
Our journey began in 2016 when we launched Savannah’s first pop-up wood-fired pizza food truck. Since then, we’ve grown into a beloved local spot known for our handcrafted bagel sandwiches, internationally-inspired bowls, Savannah square pizzas, coffee and international pastries.
What sets us apart is our unique fusion of Korean flavors with classic American, French, Italian, Mediterranean, Middle Eastern, and Vietnamese-inspired dishes. Our Korean Mama Bagel Sandwich is a must-try – it even caught Guy Fieri’s attention when we were featured on “Diners, Drive-Ins and Dives”! Other fan favorites include our K-Steak & Egg Bagel Sandwich, K-Beef & Kimchi Pizza, and Beef Bulgogi Bowl.
We’re incredibly proud of our commitment to quality and community. Everything at Big Bon Bodega is made with love, using the freshest, high-quality, non-GMO ingredients. We even use high protein, never bleached nor bromated flour for our bagels and Italian Caputo flour for our pizzas. We don’t used refined sugar for our doughs as the yeast is feed with local honey in our recipes.
But more than just serving great food, we’re passionate about creating a space where people can connect and feel at home. We believe food is the ultimate language of love and a powerful way to bring people together. That’s why we focus on crafting not just delicious meals, but also warm, inviting experiences.
We want our readers to know that when you visit Big Bon Bodega, you’re not just getting a meal – you’re becoming part of our community. Whether you’re stopping by for a quick coffee and pastry to fuel your day, or settling in for a leisurely meal with friends, we’re here to serve you with a smile and make you feel welcome.
So come on by, try our Korean-inspired specialties or classic comfort foods, and experience the Big Bon Bodega difference. We can’t wait to see you and share our love for great food and community!
Is there something surprising that you feel even people who know you might not know about?
“While many people know me as the chef behind some hotel restaurants and Big Bon Bodega’s international comfort food, what they might not realize is that I’m a passionate language enthusiast. My love for languages goes hand-in-hand with my culinary journey.
Spanish is actually my native language, which often surprises people! I grew up in a multi-language speaking household in Mexico City, where I learned Spanish and English simultaneously. This rich linguistic environment from an early age really shaped my love for languages and diverse cultures.
I picked up Farsi while cooking alongside my grandmother in her kitchen. Those moments not only taught me the secrets of Persian cuisine but also gave me a deep appreciation for the language and culture.
Later in life, while studying my MA in hotel management and hospitality in Monaco, I immersed myself in French. Living in such an international culinary hub really highlighted how language and food are intertwined in creating cultural experiences.
My favorite part? Using these language skills in our bodega! I love surprising customers by greeting them in Spanish, discussing recipes in English, sharing Persian culinary secrets in Farsi, or chatting about French cuisine in French. It’s a beautiful way to make our international community feel at home and to dive deeper into the cultural stories behind our diverse menu.
So, the next time you visit Big Bon Bodega, feel free to strike up a conversation in any of these languages. Who knows? We might end up creating a new fusion dish inspired by our chat!”
Contact Info:
- Website: https://www.bigbonbodega.com
- Instagram: bigbonbodega
- Facebook: Bib Bon Bodega
- LinkedIn: https://www.linkedin.com/in/shahin-afsharian-704b2552
