Firas Saman Abu Naffa’a never planned on becoming a chef. In fact, his early years were firmly rooted in numbers, balance sheets, and corporate spreadsheets. Born and raised in Jordan, he studied accounting at Al-Ahliyya Amman University, graduating in 2009. With a solid academic foundation and a mind for precision, he launched his career in finance—first as an external auditor at Deloitte, then as a regional accountant at Merck, Sharp & Dohme, and later as a senior accountant at Bosch. But even as he climbed the professional ladder, something inside him stirred—a quiet but persistent call from the kitchen. Cooking wasn’t just a hobby for Firas; it was an expression of creativity, a moment of mindfulness, a way to connect. Numbers made sense, but food made him feel alive. The pull became too strong to ignore. In a bold and life-altering move, Firas chose to step away from a structured corporate life to pursue his passion full-time. He traded in his calculator for a cutting board, spreadsheets for spices, and boardrooms for burners. What made this leap even more courageous was that he was completely self-taught. With no formal culinary education, Firas began his journey in the food industry from the ground up. He worked long hours in kitchens, absorbing every detail he could. Along the way, he earned a WSET Level 2 certification from The Cambridge Wine Academy, becoming a certified wine expert and deepening his understanding of the world of food and beverage. He found mentorship under a renowned Italian chef, sharpening his skills in European cuisine, but much of what he learned came from relentless practice, trial, error, and the kind of resilience you can’t learn in school. In an industry that often favors fancy diplomas over raw determination, Firas had to prove himself through discipline, consistency, and grit. Over time, his talents flourished. Firas took on leadership roles in the food and beverage world, eventually becoming the Chief Operating Officer at Bait Shaker and the Food and Beverage Manager at YMCA Jordan. Alongside these roles, he launched The Sandwich Boutique, a food concept born from his passion to bring joy and simplicity to people’s meals. What started as a humble idea grew into a brand that spoke to authenticity, sustainability, and heart.
Through it all, Firas stayed rooted in his mission: to make food more approachable, sustainable, and joyful. He began sharing recipes and kitchen hacks on Instagram—making cooking accessible to beginners while showing how creativity could turn leftovers into gourmet meals. His platform grew into more than just a collection of dishes—it became a community. He mentors young aspiring chefs and content creators, especially those who, like him, didn’t come from traditional culinary backgrounds. His story became a beacon for anyone who’s ever wondered if it’s too late to start over.
Firas teaches that passion alone isn’t enough—it must be paired with humility, discipline, and an endless hunger to learn. He’s a firm believer that failure is one of life’s greatest teachers. Every burnt dish, every misstep, every long night in the kitchen taught him something that polished his craft.
Looking back, Firas would tell his younger self: don’t wait. Reinvention isn’t a luxury—it’s a right. The safe path may keep you comfortable, but the bold path will help you grow. And no matter how far you’ve walked in one direction, it’s never too late to turn around and start fresh. Today, Firas continues to inspire—through food, through mentorship, and through his unwavering belief that skill, passion, and heart will always outweigh the comfort of a conventional path. From numbers to knives, his journey is a powerful reminder that the courage to follow your joy can lead you to places you never imagined.