Meet Imran ‘Ali’ Mookhi

We caught up with the brilliant and insightful Imran ‘Ali’ Mookhi a few weeks ago and have shared our conversation below.

Hi Imran, really happy you were able to join us today and we’re looking forward to sharing your story and insights with our readers. Let’s start with the heart of it all – purpose. How did you find your purpose?

My journey to finding my purpose as a chef began with childhood memories of watching my mother and aunt cook at home in Pakistan, igniting a passion for the culinary arts within me at a young age. This passion led me to America, where I embarked on a quest to explore diverse cuisines, experiment with ingredients, and absorb everything I could learn about crafting new dishes. Along the way, I have been fortunate to receive invaluable mentorship, guidance, and opportunities for growth through trial and error at restaurants such as Tamarind of London in Newport Coast, Tumbi in Santa Monica, my first concept, Khan Saab Desi Craft Kitchen, and now my newest restaurant, SHOR. Through continuous feedback and reflection, I have honed my skills and discovered my true calling as a chef.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

My professional title is Founder and Executive Chef of SoCal restaurants SHOR and Khan Saab Desi Craft Kitchen, but at heart, I always feel most called by the art of cooking. Being a chef is more than just a job; it’s a passion, a calling, and a lifelong journey of learning and growth. Beyond the creativity and artistry of cooking lies the ability to foster connection and community. I am grateful for the opportunity to create memorable dining experiences that nourish both the body and the soul.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

I believe the three most important qualities, skills and/or areas of knowledge in my industry are:
(1) A deep understanding of culinary techniques, ingredients, flavor profiles, and cooking methods formed my foundation as a chef.
(2) Being able to conceptualize new dishes, experiment with flavors, textures, and presentations, and adapt to evolving culinary trends are crucial skills that aid in my success as a chef.
(3) Effective leadership skills, including communication, delegation, time management, and problem-solving, allow me to manage kitchen operations smoothly and ensure consistency in quality and service.

For future aspiring chefs, my best advice is to spend as much time as possible in and around the kitchen. Smell, touch, and taste everything. Make it a point to learn from those with experience around you. Never be afraid to try something new.

What’s been one of your main areas of growth this year?

This year, we were fortunate enough to open a new restaurant in Hawaiian Gardens called SHOR Bazaar. Expanding on my calling to elevate Desi cuisine in the modern dining space, SHOR was a huge project that required honing in on a lifelong vision and finding a team to make it come to life. Designing new concepts and creating new recipes are my favorite part of being a chef. Overcoming the struggles of renovating SHOR taught me and reminded me that patience is one of the most important characteristics one must have to be a successful chef.

SHOR opened in February and it’s been an incredible experience to watch the hard work behind the scenes culminate into a tangible space for people to enjoy our food. You can find more information about SHOR at https://www.shorbazaarla.com.

Contact Info:

• Website: https://www.shorbazaarla.com/
• Instagram: https://www.instagram.com/shorbazaar_la/
• Facebook: https://www.facebook.com/shorbazaarla/
• Yelp: https://www.yelp.com/biz/shor-hawaiian-gardens