Hari Nayak

Hari Nayak was born on 8 February 1974 in Udupi, India. He is a Chef, Author, Restaurateur, and a Consultant of Indian food. He lives in North America. He is quite popular for his cooking style. Hari studied at the WelcomGroup Graduate sSchool of Hotel Administration (WGSHA) in India's well known Manipal Institute of Karnataka. He completed the course in 1994.

He became a Kitchen Executive trainee at the ITC hotels and then went on to join the famous Culinary Institute of America in the year 1998. There he worked in New York's restaurants and improved his cooking skills. He graduated from the Institute as a top Honor Student of his class. Hari continued to gain more knowledge and experience by working under the guidance and mentorship of renowned chefs including Daniel Bolud, Albert Adria and more.

He also became Alain Ducasse's apprentice. Hari is a trained pastry chef. He opened America's first patisserie called Halo Fete at Princeton in New Jersey. His debut was appreciated. Hari wanted to enhance his skills in the hospitality industry. He, therefore, joined North America's largest food service company and became the executive chef there.

Hari published his first book Modern Indian Cooking on 1 January 2007. The book is written by Hari and Vikas Khanna Vikas Khanna was born on November 14, 1971. He was >> Read More... , and gives another dimension to the food, as said by Chef Daniel Bolud. He claims to be the first of its kind to eliminate any complicated factor like spices or lengthy cooking procedures. It brings Indian and their cuisine a step closer to modern lifestyle. The LA times named it one of the best books in 2007. He soon released his second book My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss in July 2011.

Hari shares south Indian cooking recipes in the book and various other secrets he learned from his family, neighbors, and friends. He believes that on reading the book, even the novice cook would be able to cook delicious Indian food. Hari understands that a meal is supposed to be prepared in limited time. Hari's tips and taste have the potential to change Indian meals for good. Hari's has published five cookbooks. He is soon coming up with A Journey through Culture and Cuisine, a book that shows how Indian cuisine and culture evolved over the centuries. His other upcoming book, Modern Entertaining, is a menu for making any occasion memorable with stress-free and fun to eat items.

Hari has put his mark in Asia, North America, and the Middle East over the last five years. He is a well-known Restaurant Consultant and helps many Hotels and restaurants with events. He is a well-known pioneer of India and he wishes to bring India to the front of the global culinary map.

Hari has organized fundraising events for various causes like Gulf Coast, Tsunami, Katrina and more. He also supported The Living Pyramids, the first global cooking series at the wonders of the world. Hari's hard work, perseverance, and deeply-rooted traditions aspire India to gain recognition at an International platform. He has brought India to the list of top three world cuisines.