CULTURAL COOKING

Nadia Deljou grew up as part of an entrepreneurial family in a home where cooking, travel and culture were a focus. As founder of Delle Dining, a private chef company that caters to high-profile clients, the Sandy

Springs resident strives to “expose people to different flavors, textures and sounds from the part of the world that pairs with the food,” she says. In doing so, she aims to represent aspects of her identity: Jewish and Persian.

She caters multi-course dinners in private homes with a variety of eth nic themes, pairing the food with music—a nod to her previous career in radio. After graduating from the International Culinary Center in New York, Deljou worked at abcV by Jean-Georges Vongerichten, where she learned about vegetarian cook ing and how to use nuanced spices, flavors and cooking profiles from Asia and the East. She incorporates these skills into her cooking.

Deljou also hosts occasional ticketed pop-up dinners for 10 guests. She serves four to seven courses and focuses on providing a safe, welcoming venue for strangers to meet and connect. She also sells tea-infused pastries, heritage-inspired candles

What do you do for fun?

I love a bubble bath, getting a massage and going for walks. I like going to museums. I’m a big fan of traveling and exploring different cultures and cityscapes. n

This world shouldn’t need us.

We can all agree that the world would be a better place without us. Because a world without us is a world without childhood cancer. But we can’t do it alone. That’s why we need supporters who are as passionate about shutting down our organization as we are.