Reem Assil is a Palestinian-Syrian American chef, writer, and activist based in Oakland, California. She is best known for blending delicious Arab flavors with a strong commitment to social justice. Reem started her career as a community organizer before turning to food as a way to bring people together and share her culture. Today, she’s the founder of Reem’s California, a popular bakery and restaurant that celebrates Arab hospitality and heritage.
In addition to her work in the kitchen, Reem is also an author and public speaker. Her cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, tells the story of her roots through food and personal essays. She’s been recognized with several awards, including a James Beard Award nomination and being named one of Food & Wine’s Best New Chefs. Whether she’s cooking, writing, or speaking, Reem uses her voice to uplift communities and inspire change.
Early Life & Background
Reem was born in the United States to Palestinian-Syrian parents. Her upbringing was shaped by a strong sense of cultural pride and community. From a young age, Reem was surrounded by the warmth of Arab hospitality, the aroma of home-cooked meals, and the stories of her ancestors. These early experiences planted the seeds for what would later become her life’s work. She didn’t just learn how to cook—she learned how to connect through food.
Growing up in a multicultural household, Reem was exposed to both American and Arab traditions. Her parents emphasized the importance of education, hard work, and staying true to one’s roots. Reem often recalls how her mother’s cooking brought people together, turning ordinary meals into celebrations. These moments taught her that food could be more than nourishment—it could be a bridge between cultures. As she got older, Reem began to see how her identity as an Arab-American shaped her worldview.
Reem Assil Wiki | BIO
| Attribute | Details |
|---|---|
| Full Name | Reem Assil |
| Profession | Chef, Writer, Activist, Actress |
| Known For | Founder of Reem’s California; Author of Arabiyya; Appearances in Food and Country, Normal Ain’t Normal, The Zimmern List |
| Nationality | American |
| Ethnicity | Palestinian-Syrian |
| Birthplace | United States |
| Age (as of 2025) | 43 years old |
| Zodiac Sign | Sagittarius |
| Height | 5 feet 5 inches |
| Weight | 60 kg |
| Hair Color | Brown |
| Eye Color | Brown |
| Education | Studied in the United States; trained in baking and pastry at Laney College |
| Restaurant | Reem’s California (Oakland & San Francisco) |
| Book | Arabiyya: Recipes from the Life of an Arab in Diaspora |
| Awards & Honors | James Beard Award Finalist (2022); Food & Wine Best New Chef; Chef of the Year (2018) |
| Activism Focus | Food justice, labor rights, cultural representation |
| Net Worth (Approx.) | $1 million USD |
| Social Media | Instagram: @reem.assil |
Family Influence and Early Passions
Reem’s family played a key role in shaping her passions. Her parents were not only supportive but also deeply involved in their community. They encouraged Reem to explore her interests, whether it was cooking, writing, or organizing events. Her father’s love for storytelling and her mother’s talent in the kitchen became guiding lights. Reem learned that creativity and activism could go hand in hand.
As a teenager, Reem began to take an interest in social justice. She volunteered at local organizations, participated in community events, and started to see the connections between food, culture, and equity. Her experiences in these spaces helped her understand the importance of representation and advocacy. She wasn’t just interested in making good food—she wanted to make a difference.
Education & Academic Journey
Reem completed her studies in the United States, where she focused on subjects that aligned with her interests in community building and cultural studies. Her academic journey was not just about grades—it was about growth. She attended schools that encouraged critical thinking, creativity, and civic engagement. These environments helped her develop the skills she would later use in her career as a chef, writer, and activist.
During her school years, Reem was known for being curious and driven. She asked questions, challenged norms, and looked for ways to make learning meaningful. Her teachers often praised her for her leadership and empathy. Reem wasn’t just a student—she was a changemaker in the making. She participated in student government, organized cultural events, and took part in food-related projects. These experiences helped her see education as a tool for empowerment.
Culinary Career
Before Reem became a celebrated chef, she spent over a decade as a community and labor organizer. Her work focused on helping workers fight for fair wages, affordable housing, and better working conditions. She was deeply involved in grassroots movements, building leadership among marginalized communities. These experiences shaped her understanding of justice and equity, and they laid the groundwork for her future in food.
In 2015, she joined La Cocina, a food business incubator in San Francisco that supports women and people of color. This program helped her turn her vision into reality. She learned how to run a business, develop recipes, and build a brand rooted in community values. In 2017, Reem opened her first restaurant—Reem’s California—in Oakland. Inspired by Arab street corner bakeries, the space was designed to be warm, welcoming, and inclusive.
Authorial Voice: Arabiyya and Beyond
In April 2022, Reem released her debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora. Published by Ten Speed Press, the book is more than a collection of recipes—it’s a deeply personal narrative that explores identity, heritage, and resistance4. With over 100 bold and flavorful dishes, Arabiyya invites readers into Reem’s kitchen and her heart. It’s a love letter to Arab culture, written from the perspective of someone who has lived between worlds.
The cookbook features recipes for flatbreads, dips, snacks, and platters meant to be shared. Favorites include Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma. . But what sets Arabiyya apart is its storytelling. Each recipe is accompanied by essays that reflect on Reem’s upbringing, her journey as a chef, and the role of food in building community. The writing is warm, honest, and evocative. It captures the spirit of Arab hospitality and the resilience of diaspora communities.
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Acting Career & Media Appearances
Reem made her acting and screenwriting debut in Normal Ain’t Normal, a digital series produced by Offside Productions and Rosario Dawson. The show explores the lives of working-class people as they navigate the aftermath of the pandemic. It’s a mix of humor, drama, and social commentary, designed to highlight the absurdities and possibilities of everyday life. Reem’s role in the series reflects her commitment to storytelling and social change.
In Normal Ain’t Normal, Reem brings authenticity and depth to her character. Her performance is grounded in real-life experiences, making the show relatable and impactful. She also contributed to the writing, helping shape the narrative and dialogue. The series was well-received for its honesty, creativity, and relevance. It offered a fresh perspective on issues like labor rights, mental health, and community resilience.
Other Media Projects
In addition to Normal Ain’t Normal, Reem has appeared in Food and Country (2023) and The Zimmern List (2016). These projects showcase her culinary expertise and her role as a cultural ambassador. In Food and Country, she discusses the challenges facing the food industry and the need for systemic change. In The Zimmern List, she shares her favorite dishes and the stories behind them. Both appearances highlight her passion for food and her commitment to justice.
Reem’s media work extends to podcasts, radio shows, and online videos. She’s been featured on The meez Podcast, where she talks about her journey, her values, and even her love for poker as a metaphor for decision-making. Her interviews are candid, insightful, and inspiring. She speaks with clarity and conviction, making complex topics easy to understand.
Awards & Recognitions
Assil’s journey from community organizer to culinary trailblazer has earned her widespread recognition. Her work in the food industry is not just about flavor—it’s about values. Over the years, she has received numerous awards that reflect both her talent and her impact. In 2018, she was named Chef of the Year by the San Francisco Chronicle, a major honor that spotlighted her innovative approach to Arab cuisine and her commitment to hospitality.
She was also recognized as a Rising Star Chef in 2017 and again in 2019, a title given to chefs who are shaping the future of food. Reem’s restaurant, Reem’s California, was named one of the Top 10 New Restaurants of the Year by Food & Wine, and it continues to be listed among the Top 100 Restaurants in the Bay Area. In 2022, Reem reached a new milestone when she became a James Beard Award finalist for Outstanding Chef, one of the most prestigious honors in the culinary world.
Activism & Social Impact
Assil’s activism began long before she entered the culinary world. As a labor organizer, she spent years fighting for workers’ rights, affordable housing, and racial equity. These experiences shaped her understanding of power, privilege, and community. When she transitioned into food, she brought these values with her. For Reem, food is not just about taste—it’s about transformation.
At Reem’s California, she created a space that reflects her commitment to justice. The restaurant is designed to be inclusive, welcoming, and empowering. She hires from the local community, pays fair wages, and fosters a culture of respect. Her long-term goal is to transition the business into a worker-owned enterprise, where employees have a stake in the success. This model challenges traditional hierarchies and promotes shared leadership.
Online Presence & Social Media Influence
Assil’s influence extends far beyond her restaurant walls. She’s active on social media, where she shares recipes, reflections, and updates about her work. Her Instagram account, @reem.assil, is a vibrant mix of food photography, personal stories, and community highlights. She uses the platform to connect with followers, promote events, and advocate for justice.
Her posts are warm, authentic, and visually stunning. Whether she’s showcasing a fresh batch of flatbreads or sharing a quote from her book, Reem’s content feels personal and inviting. She often highlights her team, her customers, and her collaborators, creating a sense of shared purpose. Her captions are thoughtful and engaging, designed to spark conversation and reflection.
Personal Life & Relationships
Reem’s personal life is deeply intertwined with her cultural identity. She is the daughter of Palestinian and Syrian immigrants who met in Beirut during the Lebanese Civil War. Her mother was a refugee, and her grandparents were displaced multiple times due to conflict in Palestine. These experiences shaped Reem’s understanding of resilience, belonging, and heritage.
She was born in a suburb of Boston and raised in a household that blended Arab traditions with American life. Her mother worked and studied, while Reem and her siblings navigated the complexities of identity. Her earliest food memories include dishes like kofta spaghetti and tomato sauce with seven spice—hybrid meals that reflected their dual heritage. Reem is also a mother, and she often speaks about how parenting has deepened her understanding of food and community.
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