ABHAY NAIR
PAYING HOMAGE TO CARIBBEAN/INDIAN ROOTS THROUGH NOUVELLE-FUSION CUISINE
Cooking isn’t something I do, it’s who I am. Ever since I can remember, I knew I wanted to be a chef. When I was about five years old, I remember watching a Bajan Chef featured on Great Chefs of the World. Seeing someone like me from the West Indies on the TV, I thought, “one day I can also represent my country and culture on the big stage”. When I was 11, I stood up in front of my class and shared my dream of becoming a chef when I grew up. Just a few years later, I was chosen on the team that represented my country in the Taste of the Caribbean contest, where we topped various categories collectively and individually.
After attending culinary school in Trinidad and Tobago and an accredited scholarship to Johnson & Wales University in Florida, I entered the world of fine dining. My career took me from Trinidad to the United States, where I worked in a variety of settings, ranging from luxury resorts to local gastropubs. I tossed out the recipes, and let my tastebuds lead the way. “The way it’s always been done” is great, but I want to take staple comfort foods and add a cultural twist. Delighting clients by creating high-end fare with unexpected ingredients is my passion, and I will continue to experiment and innovate to deliver special experiences every time I’m hired as a private chef or caterer.
"Cooking is not only about the taste, it's about sharing.
Sharing a passion." - Chef Abhay
ORIGINS & INFLUENCES
Born to Indian parents in Trinidad and Tobago, my love affair with food started at home. My Keralan father lived a vegan life and made magic out of various spices, vegetables and grains… I can still smell the aroma of his spice grinder. I watched my mother create beautiful, filling, and delicious meals out of ugly cheap ingredients and home-grown produce. Her resourcefulness has influenced my views on sustainability and the skills learned in my mother’s kitchen make reducing food waste a part of my regular routine. Today, I work with local farmers to source seasonal ingredients, and my menus elevate simple produce through innovative preparation.
As a classically trained chef, I’ve studied European and South American techniques and mastered the art of nouvelle cuisine. And as someone who takes great pride in representing culture through food, I fuse traditional menus with spices from India and the flavors of the Caribbean. Each meal I cook is my way of paying homage to my ancestors and expressing gratitude for my roots.
THE CUISINE
I don’t create meals. I create memorable experiences supported by fresh ingredients bursting with flavor. Food is a universal language and each meal is designed to tell a story if not simply connect. My favorite storyline is the fusion of cultures and flavors. When you choose House of Nair, you will find that I mix nouvelle cuisine with ethnic flavors, blend luxury with comfort, and prepare identifiable food with modern techniques. All creating explosive flavors. Ingredients are respected and highlighted as they are-- think less fancy foams and more natural produce prepared exceptionally well. Each menu is crafted to chronicle the narrative that’s most important to you. Let’s write the story together.
House of Nair is a private chef service for everyone. If you keep kosher or halal, have allergies, medical restrictions, or think cilantro tastes like soap, let me know. All meals can be prepared according to your specifications to create a meal you can safely enjoy.
Press & Media
