Born in Tehran, Khanloo has been pursuing a career as a chef for over 34 years. Khanloo completed his formal training at the Wirtschaftsförderung Institut in Vienna, Austria where he earned a master's degree in culinary and pastry arts. He then became an instructor at the Jesuit College of Vienna where he taught, cooked, and baked, while working at prominent cafés throughout the city. Later, he took a position as a pastry chef for Intercontinental Hotel in Vienna. At this time, he had the opportunity to cook for former President Carter while he was in office, the Persian Royal Court and Bruno Kreisky, who was the Chancellor of Austria at that time.

One year, for vacation, Khanloo went to New York City to visit a friend and was taken aback by how loud and busy the city was. He was looking forward to returning home to a more peaceful setting when an incredible job opportunity was offered to him, to build the pastry kitchen and create the dessert menu at Smith & Wollensky, where he created delightful pastry for twelve years. When ready for a new challenge, Khanloo accepted the opening pastry chef position at ONE c.p.s. brasserie in the Plaza Hotel, where he pushed himself to create even more delicate and detailed desserts to match the magnificent savory menu. During his time at ONE c.p.s., Khanloo expressed an interest in becoming a savory chef to continue his quest for new knowledge and skills. Over a two year period, he took it upon himself to make the transition from pastry to culinary, working at both ONE c.p.s. and at Smith & Wollensky in Miami. After rigorous on the job training, he became the executive chef of one of Manhattan’s best-loved restaurants, The Post House, where Khanloo works producing the exceptional fare that only his thoroughness and years of experience could produce.