Carrie Nahabedian
Carrie Nahabedian[edit | edit source]
Carrie Nahabedian | |
|---|---|
| Born | Birth date -1st March 1966 |
| Education | Culinary Institute of America |
| Occupation | Chef, Restaurateur |
| Known for | Modern American cuisine |
Carrie Nahabedian is an American chef and restaurateur known for her innovative approach to Modern American cuisine. She was born on January 1, 1963, in Chicago, Illinois, United States.
Early Life and Education[edit | edit source]
Nahabedian developed a passion for cooking at a young age, inspired by her Armenian heritage and her family's love for food. She attended the Culinary Institute of America, where she honed her culinary skills and gained a solid foundation in the culinary arts.
Career[edit | edit source]
After completing her education, Nahabedian began her culinary career working at various renowned restaurants in Chicago. She gained valuable experience and knowledge working under esteemed chefs, which helped shape her unique cooking style.
In 1999, Nahabedian opened her own restaurant, named Naha, in Chicago's River North neighborhood. The restaurant quickly gained recognition for its innovative and flavorful dishes, earning Nahabedian numerous accolades and awards.
Nahabedian's cooking style is characterized by her use of fresh, seasonal ingredients and her ability to blend different flavors and textures to create harmonious dishes. She draws inspiration from her Armenian heritage, incorporating traditional flavors and techniques into her modern American cuisine.
Awards and Recognition[edit | edit source]
Throughout her career, Nahabedian has received numerous awards and accolades for her culinary achievements. Some of her notable achievements include:
- James Beard Foundation Award for Best Chef: Great Lakes Region (2008)
- Michelin Star for Naha (2009-present)
- Induction into the Chicago Culinary Museum's Chefs Hall of Fame (2014)
Personal Life[edit | edit source]
Nahabedian is known for her dedication to her craft and her commitment to supporting local farmers and sustainable practices. She is actively involved in various charitable organizations and is passionate about promoting culinary education and mentorship.
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
