The Culinary Farmer
Saba's passion in farming comes from his love for cooking with fresh and flavourful ingredients.
Back in 2015, he started a small indoor farm out of his Montreal apartment with the goal of growing the most amount of food in the least amount of space. He chose Microgreens as his main product to grow for local chefs and a small community of health conscious individuals who appreciated the freshness, flavour & the nutritional value of his produce.​
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Saba's curiosity and drive for being part of the solution and having a bigger impact pushed him towards learning about small-scale ecological farming practices.
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In 2018, after having worked with his mentors
Curtis Stone & Jean-Martin Fortier, he was invited to move to Sweden to design, build and run an educational farm for Botildenborg Organization.
This farm was designed as a reference model for Scandinavia's first Farming Incubator, called Stadsbruk.
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The mission of this project is to increase the number of local and ecological growers through agri-preneurship training in collaboration with municipalities.
Through his work, Saba has mentored over 200 startups and existing farmers who actively feed their communities with fresh, local, and sustainably grown produce.
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Under Saba's management, the farm generated €60,000 on a small area of 1500m2, producing 4-6 tons of seasonal vegetables that were sold directly to a handful of restaurants in Malmö.
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In addition to Swedish universities, the educational program developed by Saba attracted a lot of students from other neighbouring countries in Europe that created an international community at the farm.
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In 2023, Botildenborg's Farm shifted its focus from being a commercial farm to a social garden and it currently produces vegetables only for Botildenborg's social kitchen.
In 2023 Saba together with his partner Kristin Montagu-Evans co-founded The Culinary Farm to fulfill their dream of living, growing and cooking in nature right in the heart of Skåne.
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The Culinary Farm acts as the Nordic hub for The Market Gardeners Institute and receives between 80-100 applications per year from those who are interested in learning about, human-scale and regenerative agriculture practices. Read more here.
Growing Exclusively For Chefs and Food Lovers
Read more about Saba's journey:
KRISTIN OCH SABA LEVER SIN DRÖM - NU VILL DE INSPIRERA FLER ATT ODLA (in Swedish)
- PERNILLA NIELSEN NEGRÉN
SKÅNSKA DAGBLADET (in Swedish)
En liten gård med stora ambitioner. Med sitt fokus på hållbart jordbruk och innovativa odlingsmetoder har gården nu tagit plats bland Europas 50 bästa gårdar.
SYDSVENSKAN (in Swedish)
During the corona crisis, urban growers are losing restaurant supplies - but sales to private individuals are booming.
THE ORACLE PODCAST BY IKEA
In this episode Saba talks about how the small-scale ecological farming movement is becoming more popular among the young generation and can potentially help heal what he sees as broken food systems.
NORDIC TALKS PODCAST
Do people understand the value of food today? This episode focuses on front-runners that share their experience and know-how in building resilient societies.
HOW URBAN FARMERS GROW
GREEN MINDS
“We vote with our wallets,” Saba says. “With every single purchase that we, as consumers, make, whether that’s clothes or food that we buy, in one way or another we vote for how we want the future to be shaped.”
TOO GOOD TO GO
Discover the story of Saba, a sound engineer who transformed his life to grow his own veggies in Sweden, and is on a mission to put people back in touch with knowing where their food comes from.
DINNER WITH FRIDA NILSSON
Moderated cooking prep and Farm to Table dinner with chef Frida Nilsson and culinary farmer Saba Nazarian.
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VEGANSK "RÖKT LAX" MED CASHEW CREAM CHEESE
Laxen, som jag valt att göra en vegansk variant av, är en symbol för välstånd hos ursprungsbefolkningen i Kanada!