Founded by Chef Shekoh Moossavi, the Shekoh Culinary Institute is grounded in classical technique, disciplined training, and refined execution.

 

A French-trained chef and master chocolatier, Chef Shekoh built her career across hospitality, research and development, and culinary instruction. She graduated with honors in culinary arts, continued into advanced chocolate studies, and earned her Master Chocolatier certification through specialized training in Montreal and at Valrhona in France. 

Over the course of her career, Chef Shekoh has worked across nearly every level of the culinary and hospitality industry. After beginning her professional life in scientific research, she transitioned into culinary arts and went on to work in five-star and five-diamond properties, including The Ritz-Carlton. She later served as Executive Chef and owner of Gervais Restaurant, Executive Chef and President of Shokolaat in Palo Alto, and Senior Vice President of the wholesale bakery and confectionery company Pastry Smart. Her experience also includes teaching as a chef-instructor at Culinary Institute LeNôtre, consulting for hospitality and food companies, and directing multi-venue dining operations.

 

Her work blends precision with creativity—drawing from both classical French foundations and her own distinct perspective—while maintaining a strong focus on teaching, mentorship, and professional standards.

 

At the Institute, she translates years of experience into structured, accessible training—guiding both aspiring and experienced chefs toward technical confidence and deeper understanding of the craft.