Name: Executive Chef Sylvester Nair
Establishment: Maximillien Restaurant DAVINCI Hotel and Suites Sandton
Q. How would you describe your style of cooking? What inspires you?
A: My style of cooking is Nouvelle Cuisine. I am inspired by the new food culture, by my happy guests and my bubbly staff.
Q: Describe a typical day in your restaurant?
A:It all depends on the nature of the day. Sometimes its smooth sailing and creating new culinary magic, but most days its fast paced and adrenaline pumping.
Q: What have been your proudest moments as a chef?
A: Becoming an Executive Chef at the age of 21 and running a successful establishment. But in the same toke as a chef I have proud moments every day. Whether training my students or the joy of y guests on a culinary journey.
Q: What has been your biggest learning curve?
A:At the beginning of my career I started out extremely arrogant and very temperamental, but I learnt very quickly how the industry changed and so did my behavior.
Q. What is your favourite dish that you enjoy cooking?
A: I love cooking Nouvelle Cuisine.
Q. What are your favourite ingredients?
A: Cooking with fresh herbs especially coriander. One ingredient that you will never find in my kitchen? Aromat stock Granules.
Q. What trends / challenges are restaurants facing in 2017?
A: The food Industry is definitely more difficult because a lot of people are using / following the same trends.
Q: Six people (dead or alive) who you would like to cook for?
A: Princess Diana
Queen of England
Marco Pierre White (chef)
Alain Ducasse (chef)
Q. Name a dish you’ve ruined, and how you saved it?
A: Curdled hollandaise sauce – start from scratch.
Q. The #1 thing that annoys you in restaurants?
A: Taking photos before you eat.
Q. Any final thoughts you’d like to share?
A: “Perfection takes a lifetime”.