“There is no love sincerer than the love of food”
George Bernard Shaw said those words. Chef Hari lives by those words.
From his humble beginning in India to the international recognition he has achieved today, Hari is on a never ending quest to spread the joys of gastronomic pleasure through his innovative and contemporary cooking styles.
Born and raised in the coastal town of Udupi, a region well known for its amazing cuisine. Chef Hari’ earliest family memories are of food. He began his training at a hotel school in Manipal graduating in 1994. He joined the prestigious ITC hotels as a Kitchen Executive Trainee before joining the highly respected Culinary Institute of America, New York. He graduated from CIA at the top of his class as an Honor Student in 1998. Thereafter, Hari continued to build his knowledge and skills under the guidance of world- renowned chefs – like Daniel Bolud, Marcus Samuelson and Albert Adria. As a trained pastry chef, Hari made his debut venture into the culinary world by opening America’s first patisserie in Princeton, New Jersey. He then joined one of the largest food service companies in North America as their executive chef to further enhance his experience in the hospitality industry.
In the last 7 years, Chef Hari has forayed beyond North America to make his mark in Asia and Middle East as a restaurant consultant and operator helping numerous food service establishments, hotels and restaurants with various successful culinary projects and events.
Chef Hari Nayak is involved in every aspect of his restaurants – concept development, menu, architectural design, talent recruitment and training – in an ongoing effort to create restaurants that are unique and special. Inspired by his travels, Hari nayak is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global Indian culinary landscape.
Chef Hari Nayak has published several cookbooks and is the author of widely acclaimed Modern Indian Cooking which has “given a new dimension to food” as per Chef Daniel Bolud. This is the first Indian cookbook that eliminates the intimidating factor of complicated spices and lengthy cooking processes typically associated with Indian cuisine and brings it a step closer to the modern lifestyle. It was named one of the best books of the season by LA times in 2007. His signature cookbook My Indian Kitchen is filled with recipes for preparing delicious Indian meals without fear or fuss. He has published five cookbooks and there are more on the way.
Chef Hari’s upcoming books are My India – “A journey through Culture and Cuisine ” is an all-encompassing blend that takes its reader through the early beginning of Indian cuisine and its cultural evolution over centuries to the current day cuisine. “Modern Entertaining” is a collection of simple stress- free and fun menus for true exotic entertaining to make a memorable occasion.
Chef Hari is globally known as one of the pioneers of modern Indian cuisine and his vision is to bring Indian culture and cuisine to the forefront on the global culinary map. Coupled with his western cooking skills, his deep-rooted Indian traditions, perseverance and hard work- he dreams and aspires to provide Indian cuisine an international platform and the recognition of being one of the top three cuisines of the world.