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Marcelle Afram (they/he), Chef and Owner of Shababi, draws on their West Asian roots to celebrate the cuisine of their ancestors and to pay homage to Palestinain inspired cuisine.

They grew up in their parents' restaurants, which led them to a career that was fueled with a thirst for self-education, driving them to travel and work in various aspects of food service. From fishing boats in Puerto Rico, beef cooperative in Wisconsin, stages in Michelin-starred restaurants in Spain, ultimately landing back in the DC area, where they received acclaim for their focus on West Asian cuisine, and receiving a Michelin star for their work at Maydan.

Following their stint with Maydan, Afram conceptualized and launched Shababi, a passion project stemming back to their roots. The menu pays homage to the Levant, with a focus on Palestine, manifested through memories of meals growing up surrounded by family and flavors of home, brought to life through the many hands that fed the family. Shababi Palestinian Rotisserie Chicken is Afram’s playful take on not just the flavors, but the feeling of being surrounded by family, sharing a meal and a moment in time. Afram has been acknowledged for their culinary contributions and leadership, with a nomination for a 2020 RAMMY Rising Culinary Star, multiple mentions in the Washington Post, Wall Street Journal, Eater, Men’s Health Magazine, Zagat, and other publications.

Afram believes that through food, one can walk the path towards social justice advocacy. In addition to making cuisine representative of their heritage, they aim to bring awareness to political and social justice issues through their medium, with a focus on the transgender community and advocacy for Palestine. They believe food can be a unifying force that brings people together. Afram has partnered with various social justice groups to raise funds and break down walls of bias and misinformation, and food has proven a worthy carrier of change.