Aisha Ibrahim was born in Iligan City located in the Philippines southernmost island, Mindanao. She immigrated to the U.S. at the age of six and remained connected to her heritage through her parents and grandparents’ cooking.

Throughout her career, she has spent time at some of the best kitchens in the world including Manresa, Azurmendi, Kagurazaka Ishikawa, L’effervescence, & Nihonryori Ryugin.

Ibrahim accepted the Executive Chef position at Canlis Restaurant in April 2021. In 2023, she was recognised as a Food & Wine Best New Chef in its 35th class. In 2024 she was named to the North American Judges Panel in the San Pellegrino Young Chef Competition as well as North America’s Global Mentor.

In October 2024, she was named to the prestigious TIME Magazine’s 100 NEXT —a list of emerging global leaders who are shaping and redefining the next generation of leadership. In November of 2024, she was also named to Robb Report’s “Ten Rising Power Players in American Fine Dining”.

Cuisine

The cuisine of the indigenous ethnolinguistic south is rich and spice-based reflecting the history and pride in the Philippines most diverse island. With a strong use of coconut milk and spice pastes, it distinguishes itself clearly from the rest of the Philippines.

Awards & Honors