ABOUT

At its heart, Homa is an expression of childhood nostalgia and an homage to the cooking of his grandmother, Homa. Chef Nima Jahromi pulls from the aromas, all-day stews, and comfort food that filled the lively dinners of his childhood, when family would gather around his grandmother’s sofreh (table).

Everyone was invited.

That’s the thing about Persian hospitality. As a guest, you’ll always be offered the best seat in the house and the best piece of every dish. Your glass will always be full, your plate never empty.

Homa is a food concept derived from two distinct foundations:

1. The food and hospitality traditions of Persian culture

2. The sensibility of modern California cuisine

California is a place where diverse international cuisines collide. Incorporating influences of modern California cuisine means taking centuries-old traditions and exploring them in new ways.

Homa pulls inspiration from the local terroir, aiming to create dishes that highlight fresh, seasonal ingredients.

Rather than focusing solely on specific dishes, Jahromi lets those ingredients spark inspiration to curate creative dishes influenced by his Persian heritage.

Middle Eastern stereotypes are steeped in exoticism and rife with misconceptions. Homa strives to transcend that.

Our desire is to share the heart of Persian food culture—the traditions of rich spices, recipes, and a level of hospitality you rarely find in western culture.

It’s about shattering invisible barriers, breaking bread together, and welcoming people to the table.

Your glass will always be full,

your plate never empty.

THE CHEF

Chef Nima Jahromi is a first-generation Iranian-American who spent his childhood split between Iran and California. To him, nostalgia is the rich scent of warm saffron rice, fighting over the best piece of crispy tadig, and waiting (impatiently) on Fridays for a bowl of all-day Aash soup (worth the wait).

That tradition of hospitality that pulses through Persian culture lives in his bones. He rose quickly through font-of-house ranks—first by developing bar programs, then as the head of acclaimed wine bars, exclusive membership clubs, hotel restaurant openings, and sold-out art and cultural events.

When he finally shifted his passion to the kitchen, he discovered his true calling was through creating and sharing food. And thus, the idea for Homa was born.