Sepehr Sarlak is a culinary graduate from the Paris Cordon Bleu School who, after studying and working in that city, returned to Iran to pursue culinary experiences in his country. Finding and reinterpreting the roots of Iranian cuisine and combining it with modern world knowledge is a concern he pursues. The magazine’s logo and visual identity are the work of the renowned Iranian graphic designer, Reza Abedini. With his own obsession, Abedini has brought his knowledge, experience, and art to create an eye-catching and different magazine in the field of cooking and food, and the magazine’s graphics are the result of his taste. Soshians Shojaeifard, who is better known as a humorist and interviewer, is the editor-in-chief of Tanvor magazine and with three decades of experience in journalism, with the help of the magazine’s editorial staff and writers, has created a space for writing, researching, and discussing various and diverse topics of cooking, Iranian cooking, and food.