Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Jeffrey Saad

“Cook locally, eat globally” is chef Jeffrey Saad’s motto. As host of the Cooking Channel’s United Tastes of America for four seasons, Saad has traveled the United States, discovering how cooks put a regional spin on everything from steaks to cupcakes. And when he’s not comparing the flavors of, say, meatloaf in Philadelphia and L.A., he’s traveling and experimenting with ingredients, from Chinese spices to Mexican chiles. It was chiles, in fact, that inspired Saad, upon returning from a trip to Mexico in the mid-1990s, to open the restaurant Sweet Heat, in San Francisco. Saad later launched a dozen Pasta Pomodoro Italian Restaurants in California.


In 2013, Saad and his wife, Nadia, opened another ode to Mexican cooking, with La Ventura, in L.A.’s Studio City, a casual place where classics like carne asada meet a duck confit mole.

A Chicago native from a close Lebanese-American family, Saad says he grew up with his grandmother’s traditional Lebanese foods. “When we went to her home, I felt like we were leaving the country. That was my first real global experience.” It may have been his first, but it wasn’t his last; after studies at the Culinary Institute of America and the Culinary Academy of America, global travel gave Saad more tools, more spices, more curiosity.

After moving to Los Angeles with his wife, Nadia, he auditioned for the Next Food Network Star, and, after taking the First Runner-Up prize, was offered a Web series: The Spice Smuggler. Saad’s infectious love for exploring the new and the well-spiced led not only to his United Tastes, and to appearances on such programs as Chopped All-Stars and Iron Chef Countdown, but to a cookbook in 2012, Jeffrey Saad’s Global Kitchen, a collection of his favorite recipes from around the world.

  • Moveable Feast

    Lobster and Chorizo Queso Fundido

    Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean…

  • Moveable Feast

    Carnitas with Rice and Salsa

    For this classic slow-cooked pork dish, Chef Saad uses Mexican oregano, which has a robust flavor, more floral and citrusy than Mediterranean oregano. Don’t substitute Italian or Greek oregano; they…

  • Moveable Feast

    Marvimon, Los Angeles (211)

    In season 2, episode 11 of Moveable Feast with Fine Cooking, Host Pete Evans throws a Mexican-inspired feast with Jeffrey Saad and Brooke Williamson.

  • Moveable Feast

    Cookhouse, San Francisco, CA (102)

    Episode two features chefs Jeffrey Saad and Cortney Burns.

  • Moveable Feast

    Shrimp in Spicy Thai Coconut Sauce

    This succulent shrimp stir-fry is quick to make and big on flavor. Serve with rice or noodles to soak up the spicy coconut sauce.

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.