Executive Chef, Canlis | Seattle WA

Aisha Ibrahim was born in the southern Philippines before immigrating to the United States where she grew up in West Virginia. Having no previous interest in cooking or hospitality, she first attended university on a full basketball scholarship before moving to San Francisco to pursue her culinary career. In 2008, she graduated from the Le Cordon Bleu program, and launched her career in the San Francisco Bay Area to hone her skills as chef de partie at notable Bay Area restaurants such as Commis (Oakland, CA), and later became a sous chef at Manresa (Los Gatos, CA) before moving to the Basque Country to train at Azurmendi. She was eventually tapped to become Chef de Cuisine for Eneko Atxa’s Aziamendi (listed as one of the World’s 50 Best’s original restaurants to watch) in southern Thailand. Throughout her career, she has spent time at some of the best kitchens in the world including Kagurazaka Ishikawa, Kohaku, L’effervescence, & Ryugin. She had spent the last two years researching to head her own fine dining project in Bangkok, Thailand, which was inevitably affected by Covid-19. (Seattle, WA) @aisha.ibrahim22