Carrie Nahabedian

Last updated: May 18, 2013

Contact Information

Email: carrie.nahabedian...
Twitter: cnaha

More Details

Job Start: January 01, 2000
Age: 54
Hometown: Chicago, IL
Current City: Chicago, IL

Last updated: Mar 27 2013

Title(s)

Executive Chef/Owner, NAHA

Chef/Partner, Brindille

Summary

Having returned to her hometown roots after 10 years as Executive Chef of Four Seasons Hotels in Chicago, Los Angeles and Santa Barbara, NAHA's Carrie Nahabedian has rapidly established herself as a force in the Chicago dining scene. In addition to being a 2008 James Beard Foundation Award winner for Best Chef: Great Lakes region, Nahabedian was inducted into the Chicago Culinary Museum and Chefs Hall of Fame on September 22, 2009, a day proclaimed by Mayor Richard M. Daley as "Chef Carrie Nahabedian Day in Chicago." Carrie, her cousin Michael and the rest of the Naha family are proud to welcome the newest addition, 'Brindille', which will feature Refined Parisian fare, one block north of Naha in April 2013.

Specialties

Farm-to-table, Tea cocktails, Butchery, Sustainable fish, Local spirit cocktails, Housemade pasta, Farm-to-bar, In-house breads, In-house ice creams, Vegetarian, Vintage-style cocktails, Vegan, Cheese Expert, Canning/preserving, Biodynamic wines, Non-alcoholic cocktails, James Beard Nominee, James Beard Winner, and James Beard Winner

Cuisine(s)

French (New) and Mediterranean

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

NAHA
Title: Executive Chef/Owner
Employment: Current
Brindille
Title: Chef/Partner
Employment: Current
Four Seasons Hotel
Title: Executive Chef
Chef: Myself
Cuisine: California Mediterranean 'Riviera" inspired cuisine
Notes: 5 star 5 Diamond Hotel Fine Dining Restaurant, American Cafe, Bar and Lounge, Pool Terrace Restaurant, Room Service and Luxury Banquets, Kosher Cooking and off premise catering offered

Employment: Feb 1995 - Feb 2000
Four Seasons Biltmore Hotel
Title: Executive Chef
Chef: Myself
Cuisine: American Resort French Inspired Mediterranean
Notes: Legendary luxury Resort opened in 1929. Four Star, Four Diamond Resort Private Pool "Casino Club" with three restaurants. Hotel has 4 restaurants, Room Service (bicycle service!) outdoor banqueting and catering in two ballrooms

Employment: Aug 1991 - Mar 1995
Four Seasons Hotel Chicago
Title: Executive Sous Chef/Acting Executive Chef
Chef: Myself
Cuisine: American Contemporary French
Notes: 5 Star, 5 Diamond Hotel Luxury Catering, Room Service, Three Restaurants, Private Dining Rooms
Was on opening staff

Employment: Dec 1988 - Aug 1991
La Tour at the Park Hyatt Hotel
Title: Chef de Cuisine
Chef: Myself
Cuisine: Modern French
Notes: Award winning La Tour Restaurant Private dining rooms and bar Ivy Award Winner

Employment: Jul 1985 - Jan 1989
Jovan Restaurant
Title: Sous Chef
Chef: Jeff Jackson and Carrie Nahabedian
Cuisine: Modern and Contemporary French Cuisine
Notes:
Was on opening staff

Employment: Aug 1983 - May 1985
Sinclair's
Title: Sous chef
Chef: Norman Van Aken & Carrie Nahabedian
Cuisine: Regional American Cuisine
Notes: Restaurant by Gordon Sinclair and Marshall Field V
Was on opening staff

Employment: Aug 1982 - Aug 1983
Le Francais
Title: Chef de Partie
Chef: Jean Banchet
Cuisine: Classic French Cuisine
Notes: Five Star, Five Diamond Restaurant Acclaimed Chef Jean Banchet Rated #2 Best Restaurant in the United States by Playboy and Town & Country Magazines

Employment: Aug 1981 - Sep 1982
Le Perroquet
Title: First Cook
Chef: Michael Beck
Cuisine: Nouvelle French Cuisine
Notes: #5 Best Restaurant in the United States by Playboy and Town& Country Magazines. Large Animal Butchery Legendary Restaurateur Jovan Trboyevic

Employment: Jun 1979 - Sep 1980
Resorts International Hotel and Casino
Title: Assistant Chef Garde Manger
Chef: Jacques Abadie and Fernand Gutierrez
Cuisine: American, Italian, French, Buffet
Notes: First Casino to open outside of Las Vegas. Iconic Resort "on the Boardwalk" in Atlantic City. Served over 10,000 people a day in 8 restaurants. Show pieces, Chaud Froid, Housemade Pates and Terrines, Large Animal Butchery

Employment: Nov 1978 - May 1979
Ritz Carlton Hotel
Title: Cook, Saucier, Garde Manger
Chef: Fernand Gutierrez
Cuisine: First Ritz Hotel to open in over fifty years. Luxury Hotel with four restaurants, room service and Banqueting. Private Club.Became a Four Seasons Hotel in 1978.
Notes: While in High School worked as an "apprentice" cook at the Ritz. Mentor Fernand Gutierrez was the chef that made the Ritz what it is today.
Was on opening staff

Employment: Jan 1976 - Nov 1978