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What is your favorite part of being a restaurant owner in Asheville?
Seeing the transformation of this little southern town into bustling food centric destination. I was in Asheville from 1985-87 and then moved back in 1994 and I’ve been a part of the Asheville food scene ever since. I love staying active and serving in this community.
What is the background of your restaurant’s name?
It’s a mashup of two words: Bimberi and Bon. Bimberi is a high peak in Australia and Bon is French for good or great. The name represents our desire to help our customers reach their best peak in life’s journey through nutrition and the healing power of food.
What ingredient could you not live without?
VEGETABLES, especially seasonal and local.
What is your favorite dish on your menu?
What is your favorite dish from a fellow AIR restaurant’s menu?
Chai Pani’s – Saag Paneer Thali
Why did you choose Asheville to open your restaurant?
I love the area because it reminds me of Northern Iran’s mountainous region to the east of Caspian Sea. It’s also where I met my wife Eva.
What is your favorite chef’s tool and why?
My 10-inch Chef’s Knife. I use it every day on almost all my dishes.