I am a passionate "outside-the-box" thinker and entrepreneur who is committed to creating and inspiring others to create healthy spaces for people to grow. I bring to my work several years of community/labor organizing and economic development policy experience working in the non-profit sector, coupled with my passion for food & Arab culture, to create community-building enterprises. If you are interested in innovative food collaborations, projects, and/or partnerships, let's chat! To inquire about speaking engagements, cooking demos, and/or appearances, please visit www.reem-assil.com. Official Bio: Reem Assil is a Palestinian-Syrian chef based in Oakland, CA. She is the owner of Reem’s California,inspired by her passion for Arab street corner bakeries and the vibrant communities that surround them.Barely a year later, Assil opened an Arab fine dining concept, Dyafa, in partnership with Michelin-awardwinning chef Daniel Patterson, earning it a place on Bib Gourmand’s List in its first year. Reem has garnered an array of top accolades, including being named a James Beard semifinalist in the Best Chef: West in 2018 and 2019, Thrillist's "2018 Chef of the Year," San Francisco Magazine’s “2018 Chef of the Year," San Francisco Chronicle's “2017 Rising Star Chef,” and most recently, Star Chefs "Rising Star Chef 2019." Reem’s California was also named one of Food & Wine’s "2018 Top 10 Restaurants of the Year.” Before dedicating herself to a culinary career, Reem worked as a labor and community organizer at SEIU 1877 and East Bay Alliance for a Sustainable Economy (EBASE). Reem has spent more than a decade training organizers and leaders all over the country with multiple social justice non-profits. Reem worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Local Flavors, and several local chefs before opening Reem’s. She is a graduate of the competitive food business incubator program, La Cocina, Centro Community Partners, and ICA Fund Good Jobs.