Carrie Nahabedian (born July 22, 1958) is an American chef best known for her work at the one Michelin star restaurant NAHA in Chicago, Illinois. She has previously worked in a variety of restaurants, and while at NAHA, she won a James Beard Foundation Award in 2008. See more Growing up she was influenced in her cooking by her mother, but also by celebrity chef Julia Child. She later described watching Child as "like watching an artist painting". Nahabedian started her culinary career with … See more In 2008, Nahabedian was awarded the James Beard Foundation Award for the Great Lakes region. Mayor of Chicago Richard M. Daley named September 22, 2009 in honor of … See more Nahabedian is of Armenian descent, due to her Armenian grandmother Rose. See more WebExecutive Chef/Co-Owner Carrie Nahabedian. Having returned to her hometown roots after 10 years as Executive Chef of Four Seasons Hotels in Chicago, Los Angeles and Santa …
Meet the Team Kostali by Naha at The Gwen
WebDec 12, 2024 · When chef Carrie Nahabedian announced her new Chicago restaurant, Kostali, she found herself spending more time talking about what it isn’t versus what it is. She would like to be clear: Kostali ... イノチオアグリ株式会社
The Chicago Way w/John Kass: Looking to reopen Michelin-starred ... - WGN
WebChef Carrie Nahabedian’s love and respect for French food shines through in every bite at her “passion project” Brindille in River North. Try her signature dishes, like foie gras, squab, and lamb saddle, all crafted with impeccable technique. The wine list contains one of the best ranges of French wines in Chicago. WebNov 25, 2024 · Spencer cites both Virant and Chef Carrie Nahabedian as mentors for the skills and opportunities that they afforded him. His philosophy in the kitchen is to allow the food to speak for itself. He believes in treating every ingredient with integrity and carefully curates each dish in hopes that it brings a fond memory of friends, family and food ... WebOct 19, 2024 · “Lead by example,” says Carrie Nahabedian, co-owner/executive chef of French restaurant Brindille. “No one appreciates anything until they don’t have it, until they break the button. You learn by making mistakes but at the end of the day, everyone wants their job to flow seamlessly.” ... イノチオアグリ 株