Ayrom, Sia

Sia Ayrom began cooking at a young age with his grandmother, who created a feast-like lunch for his large family every day. While studying to be a TV journalist at Florida State University, the home cook landed his first professional job in a kitchen. While in Washington, DC, in pursuit of a journalism career, Jean Louis Palladin hired Ayrom to help reopen Jean Louis at the Watergate Hotel. His time with the master introduced Ayrom to new French cuisine, and subsequent positions with chefs Michel Richard and Michael Gettier allowed him to further expand his expertise in international cuisines,...