Raamin Samiyi is a French-American pastry chef of Iranian heritage whose work sits at the intersection of science, fashion, and contemporary art. 
With a Bachelor’s degree in Neuroscience, a Master 1 in Pharmacology, a Master 2 in Business, and formal training at FERRANDI Paris, he brings a rare combination of scientific precision, classical French technique, and creative vision to pastry.
 
After a career in the pharmaceutical industry, Raamin followed his passion for pastry, training under World Pastry Champion Yazid Ichemrahen before joining Mandarin Oriental Hôtel Lutetia as Sous Chef. He later served as Executive Pastry Chef at Michelin-starred restaurants Pilgrim and Neige d’Été.
 
In 2021, Raamin founded MOMZI, a luxury donut concept that quickly gained international recognition for its collaborations with leading fashion houses and cultural destinations, including Saint Laurent Rive Droite and La Samaritaine. 
His work has been featured internationally across Japan, Korea, the United States, and Russia, as well as in Vogue France, establishing his reputation for bringing pastry into dialogue with fashion, design, and contemporary culture.
 
His creative practice has since extended beyond the kitchen through collaborations with major cultural institutions and international events, including Taste of Paris, the Centre Pompidou, and the Paris 2024 Olympic Games. In 2024, he was awarded the Grand Prix de la Pâtisserie de la Ville de Paris, presented by Pierre Hermé.
 
Today, Raamin serves as Executive Pastry Chef at InterContinental The Red Sea Resort in Saudi Arabia, where he leads pastry innovation for one of the world’s most ambitious luxury hospitality destinations. Drawing on his multidisciplinary background, he continues to shape a contemporary vision of French pastry—rooted in craftsmanship and precision, yet driven by creativity, culture, and storytelling.