We are a platform to connect creatives within our community to projects in the food and hospitality space which we feel have substance. Projects that intend to create a social impact, that help bring awareness to the cultural diversity in America, and that support the communities that intend to sustain them.
We are both consultants for those in the food and beverage space, just as we are producers and collaborators for projects that capture and promote our values; of speaking and connecting to one another through food.
We focus on the power of our relationships to foster community and social change through all of our projects.
Moosh, which is Farsi for “mouse”, hopes to capture the indelible qualities and nuances in Persian culture, as we curate thoughtful, communal experiences which immerse guests through food, music and art within some of our exclusive food programs. We also lend ourselves to our community and partners to help further highlight their voices through collaborative efforts.
We hope to take our experiences, from our culinary cultures and backgrounds, and cultivate a conversation about food; one that surpasses the dinner table, a platform where all feel welcome, and an opportunity to cut through social noise.
Through the supporting partnerships of our community, friends and guests, we will create a greater awareness in America of the diversity in culture, hospitality, and hopefully - humanity as a whole.
Born and raised in Vancouver, B.C., Behzad Jamshidi’s most recent endeavor was with the Michelin-starred Gabriel Kreuther in New York City. Being mentored in the kitchens of Michelin-starred and world-renowned chefs, Jamshidi’s training inspired an obsession for fine dining and service.
Behzad loves to use the skills that he’s acquired and apply them toward creating narratives through food, stories that are whimsical, communal, and that inspire guests to share their experiences with one another.
Through Moosh, Chef Behzad hopes to create platforms and communities for people who aspire to promote communal experience, create social changes, and celebrate the diversity within food culture. By creating a community collection of artists, and using them exclusively for our projects, we are showing how grateful we are for the people and resources who enable us.
Sommelier Alissa Wilmina was raised in Northern Virginia, growing up in restaurants and blessed with extensive travel at a young age sparked her love affair with wine and food.
Studying Sommelier at Johnson & Wales University lead her to intern for an Austrian winery, studying abroad in Florence, Italy with a focus on Tuscan wine and obtain a variety of beverage positions. Gaining her NYC experience under Happy Cooking Hospitality, Alissa Wilmina continues to be a leader in the food and beverage scene.
Alissa focuses on small producers, bio-dynamic products, and highlights both female wine growers & producers at ever opportunity. She hopes to follow her passion and believes in creating harmonious dining experiences that inspire thought and conversation. She provides a voice to both the unsung hero's in the wine world and the up-coming producers who demand our support and attention.