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Cozymeal
▲ Sam Nasserian, CEO
“ The inspiration for Cozymeal came while I was living in San Francisco,” begins Sam Nasserian, CEO.“ Although the city was a melting pot of different cultures and cuisines, I was often disappointed by restaurants. Many places offered only mediocre experiences or were so loud and noisy that there was a total lack of intimacy. You simply could not have a conversation without shouting at each other. I started asking myself why I could not just book a chef to come to my home and cook for me.
“ Back then, finding a chef was incredibly difficult. You had to go to individual websites without knowing availability or pricing and it was a very lengthy process. The vision for Cozymeal was to change that. I wanted to create a platform where you could easily see all the chefs, check exactly when they were available, view the exact menu and book in just a few clicks.
“ This is why we launched Cozymeal in 2014. Our goal was to enable enthusiasts to easily find high-quality gastronomic experiences with full transparency regarding reviews, pricing, the exact offering and availability,” Sam elaborates.“ What continues to motivate me is the incredible variety of connections we facilitate. On one side, we are empowering a wide range of hosts from chefs and mixologists to food tour guides and sommeliers. On the other, we are serving consumers looking for memorable interactions. We see guests booking cooking classes for a romantic date night or a fun girls’ night out while the private chef services are the go-to choice for group celebrations and intimate date nights.
“ We also see massive demand from companies booking team-building activities. They book cooking classes and food tours for in-person events while remote and hybrid teams rely on online experiences such as online cooking classes, virtual mixology and virtual wine tastings
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