david bazirgan

Had a great visit to Houston last week to cook @camaraderiehtx with @theshawngawle and his team for @chefscycle and @nokidhungry . We had a great time cooking together for a very meaningful cause . We also got 2 training rides in. Thank you Shawne and Allison for the wonderful hospitality. Maybe a kaloch for @hayzdog ?

HOUSTON ⚠️ Don’t be the one watching this on stories the next day and wishing you’d snagged a seat. Here’s your chance to get a taste of @uni_boston without the plane fare as we welcome @chefdavebaz to Camaraderie for one night only! Browse the menu and grab a table for this Japanese-inspired, family-style feast supporting @chefscycle and @nokidhungry at our bio link! Just stopping by? We’ll remain open for walk-ins and a la carte reservations all night long.

My number 1. I love you. Happy Mothers Month #warrenrules #thankstoyou

Which hot dog is calling your name? Hayz dog: with kimchi and kewpie mayo Dub dog: house made chili with cheese Elote dog: hot dog with corn , paprika aioli Barbacoa hotdog: this months special Tramp: bacon, serranos All come with a side of chips or salad. 🤯 #hayzdog #sffoodie #hotdog #sanfrancisco

May special. 5 hour barbacoa meets hot dogs. Starts tomorrow. #hayzdog #hotdogs #maydrop #sffood #sffoodie

🚲 Two chefs, four courses, and one mission—to end childhood hunger. On Wednesday, May 13, Camaraderie will welcome Chef Dave ‘Baz’ Bazirgan of @uni_boston for a Japanese-inspired, family-style feast. Shawn and Baz have spent years riding and cooking together for @nokidhungry . This meal is a chance to bring that collaborative energy into the kitchen, with proceeds fueling Baz’s upcoming @chefscycle ride. Visit our link in bio to browse the menu and snag a table for this one-night-only experience 🔗

Some acts of kindness stay with you forever. In one of Zach’s final chapters, a group of chefs came together to create something unforgettable— not just a meal, but a moment filled with care, connection, and love. It didn’t happen by accident. It happened because people chose to show up. That’s what Be Like Zach Day is all about. 💛 You don’t have to do something big 💛 You just have to do something kind On May 3: Donate $21 or do one act of kindness Read full blog here /it-was-like-a-dream/ #BeLikeZach

This wasn’t the plan… but here we are🌭. Loaded hot dogs, Mac & cheese and shakes #Hayzdog #hayesvalley #foodreels #sffood #hotdogs

Happy Birthday Warren! 14!! Where does the time go. We love you #warrenrules

Now introducing our Lower UNI Prix Fixe Menu! Starting Tuesday it will be available to reserve Sunday-Thursday every week. . $85 for 4 courses with options to choose from. . Reserve at our link in bio

JOIN US FOR A SPECIAL GUEST CHEF DINNER with DAVID BAZIRGAN of UNI @uni_boston on APRIL 1. (SWIPE LEFT / LINK IN BIO) @chefdavebaz David Bazirgan is a Newbury, Massachusetts native whose passion for cooking was sparked early, inspired by his mother’s home cooking, his father’s shish kebab, family trips to Watertown for Armenian staples, and his grandmother’s borek. Those formative experiences fostered a deep love for food, hospitality, and the power of cooking to connect people. In 1996, Bazirgan pursued tormal training at the Cambridge School of Culinary Arts, where he met his first mentor, Barbara Lynch. He quickly rose through Boston’s culinary ranks, working under Todd English before becoming Chet de Cuisine at No. 9 Park when it opened in 1998, helping define one of the city’s most influential restaurants. In 2003, Bazirgan relocated to San Francisco, where he spent 14 years refining his craft across a wide range of concepts. During his time with the Kimpton Group, he became the first chef of the now-closed Fifth Floor, a restaurant that helped launch the careers of many notable chefs. While with Kimpton, he also served as a task-force chef, opening restaurants and leading kitchens in Amsterdam, Washington, D.C., Portland, and Palm Springs, building a strong foundation in leadership and globally influenced cuisine. Bazirgan returned to Boston in 2016 to lead Bambara in Cambridge, where his Mediterranean-inspired cooking earned widespread acclaim and reestablished him as a defining voice in the local dining scene. In 2021, longtime friend Ken Oringer invited Bazirgan to lead the kitchen at Uni, one of Boston’s most celebrated dining destinations. While at Uni, he traveled extensively throughout Japan to deepen his understanding of Japanese ingredients, technique, and culinary philosophy. He continues to push boundaries there, blending tradition with global influences and refined execution. Bazirgan is also a partner in Hayz Dog in San Francisco’s Hayes Valley, a boutique hot dog concept known for its irreverent, chef-driven “loaded” dogs, reflecting his ability to move seamlessly between fine dining and approachable, creative concepts.

Ever wonder what chefs buy when they’re cooking for themselves? We invited a few chef friends to Boston Provisions Market in the Seaport to pick out whatever caught their eye. First up, Chef Dave Bazirgan, Executive Chef of Uni in Back Bay. What Chef Dave took home: 1. Berkshire pork coppa chops 2. Frenched Colorado lamb rack 3. House-made merguez sausage 4. Halibut 5. Swordfish 6. Piedmontese’s dry rubbed uncured peppery beef bacon 7. Bluefin tuna 8. Italian butter 9. Black Sea Bass 10. Bomba d’Amore Calabrian chili sauce #butchershop #fishmarket #seaportboston