Born in Iran and raised on the Caspian Sea, Hamid grew up amid his father’s citrus orchards, rice fields, dairy farms, a rich culture and traditional Persian cuisine. His early food memories of fava beans, wild pomegranate, and herbs that could only be harvested before sunrise are typically associated with friends and family.  One could summize that it is his food association with family that keeps him grounded.   
 
Hamid’s family eventually relocated to Vancouver, British Columbia, where he studied cooking formally and received his culinary and pastry training from the Vancouver Community College - finishing at the top of his class. Hamid explains, "I always knew that I would like to cook but when I went to culinary school I really fell in love with food."
 
 
Hamid apprenticed at the Five Diamond Sutton Place Hotel, where he was named Apprentice of the Year in 2002. Under the tutelage of Kai Lermin, Andrew Carlile and Michael Deutsch Hamid had the opportunity to train in classic French cuisine and began to explore the world of food competition. His knack for competition led him to Diva at the Met where he worked and trained alongside some of the competition circle innovators including Chris Mills, Scott Baechler, Ray Henry, Andrew Springett and Thomas Haas.

After five-years at Diva at the Met Hamid started a new venture as Executive Sous Chef at The Westin Bear Mountain Victoria.  

He then took a new challenge as Executive Chef at the Westin Wall Center, Richmond; opening before the rush of Olympians flooded Vancouver.  Proud to represent the food products in his area many ingredients from Richmond took center stage at the Apron.