Aisha Ibrahim was a child immigrant from the Philippines who left behind a full ride basketball scholarship to pursue her culinary career. After graduating from Le Cordon Bleu, she launched her career cooking at notable restaurants such as Aqua, Commis, Manresa where she became a Sous Chef and Chef de Cuisine for Eneko Atxa’s Aziamendi.
In 2021, she accepted the Executive Chef position at Canlis and throughout her tenure, has drawn recognition as one of the World’s 50 Best Discovery Restaurants, “One of 11 Best Vegan and Vegetarian Restaurants in the World” by the World’s 50 Best, one of 25 best restaurants in Seattle by the New York Times, and earned a spot on the 2023 OAD list of “Top North American Restaurants”.
Ibrahim was recently recognised as one of the 2023 Food & Wine Best New Chefs in America and is a chef judge for the 2024 San Pellegrino Young Chef Academy.