Hello,
To whom it may concern,
My name is Imaan Beg. I am a 26-year-old Canadian, classically trained private chef currently living and working in Paris.
I have been working in kitchens internationally for the past 11 years, with some of my more notable positions being in Hong Kong at the one-Michelin-star restaurant VEA, and in Dubai at the Michelin-recommended restaurant JUNS.
I have known that I wanted to be a chef for as long as I can remember, and I spent my formative years cutting my teeth in professional kitchens. After completing high school in Toronto, Canada, my next steps were clear. I applied to the top culinary school in Canada and spent my time in the program fully immersed, making the most of every opportunity.
As a result of my work ethic and strong professional profile, I was offered the opportunity to complete the remainder of my culinary program in Hong Kong, working under Chef Vicky Cheng at VEA. Before I knew it, I was 19 years old and living in Hong Kong, earning my stripes in a true fine-dining kitchen.
Due to COVID-19, I was eventually forced to return home to Toronto. Once restrictions were lifted, I was offered a position in Dubai as Sous Chef at the newly opened haute cuisine restaurant JUNS, where I worked for one year. While I had the opportunity to continue there, I was later offered a position in Paris at a new restaurant under Chef Dominique Crenn.
These represent some of my more notable roles in the industry. I am now seeking something more intimate—an environment where I can build meaningful relationships with clients, cater to individual dietary needs, and have greater creative freedom to develop thoughtful and innovative menus.
