Photo of Safa

ABOUT ME

Hi, I'm Safa!

My name is Safa, and I work full time as an architectural designer. Most of my days are spent thinking about buildings — how they’re structured, how they come together, and how people move through them. Over time, I’ve realised that the same way of thinking shows up in other parts of my life too, especially when I’m cooking.

Architecture and food might seem unrelated, but to me they overlap in a way that just makes sense. The way I approach design — thinking in structure, balance, and detail — naturally carries into how I develop recipes and put dishes together. Whether it’s a building or a plate of food, I’m always thinking about how all the parts come together as a whole.

For me, cooking isn’t just about following recipes. It feels more like building something from scratch. I’ll start with an idea, figure out how it should come together, adjust things as I go, and slowly shape it into its final form. Even plating becomes part of that process — almost like the last layer of design where everything finally makes sense visually as well as practically.

A lot of my food philosophy comes from being part of the first generation outside of Iraq. Growing up in the diaspora means culture doesn’t just stay with you automatically — you have to actively keep it close. With Iraqi food especially, that connection feels important. It’s not something I take for granted, and cooking these dishes is one way I stay connected to it.

There’s also something emotional about it. A lot of these recipes feel like home, even when home is far away. At the same time, I’m often balancing between staying true to tradition and finding ways to interpret it in a more modern way. That in-between space is where I find myself most creatively — trying to respect where these dishes come from while also seeing how they can be presented today.

My background in architecture definitely shapes how I see all of this. I approach food the same way I would approach a design — sketching ideas mentally, refining details, and paying attention to how everything works together. It’s not just about taste, but about the full experience of the dish.

I’m especially interested in how traditional Iraqi and Middle Eastern food can be presented in a way that feels current without losing its roots. It’s a delicate balance, but it’s also what makes it interesting to me.

At the end of the day, I want my work with food to feel familiar but slightly reimagined — something that connects memory, culture, and design in a way that feels honest.

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