Aisha Ibrahim was born in the Southern Philippines before immigrating to the United States as a child. At the age of 20, she began pursuing her culinary career by attending the Le Cordon Bleu program in San Francisco, where she graduated before launching her career in the Bay Area to hone her skills as a cook at notable restaurants such as Aqua, Commis, and later as sous chef at Manresa before moving to the Basque Country to train at Azurmendi. She was eventually tapped to become Chef de Cuisine for Eneko Atxa’s Aziamendi (listed as one of the World’s 50 Best’s original six restaurants to watch) in southern Thailand. Throughout her career, she has spent time at some of the best kitchens in the world including Kagurazaka Ishikawa, Kohaku, L’effervescence, & Ryugin. She accepted the executive Chef position at Canlis Restaurant in 2021 becoming the seventh Executive Chef in its 72-year history. She was most recently recognized as a 2023 Food & Wine Best New Chef of America.