Hospitality has always been in Sylvester Nair’s blood. Born into a family of hospitality professionals, he cut his teeth at The Culinary Academy in Cape Town before embarking on an impressive career working in five-star hotels.
Nair spent 11 years working in top hotel restaurants in South Africa, drawn to the challenge of managing and creating menus for multiple ever-evolving outlets. Nair has never shied away from a challenge, and an impressive list of career highlights proves he always rises to meet them.
In 2012, in partnership with Boulevard 44 Hotel, Green Food Studio by Sylvester Nair, a farm-to-table, nose-to-tail studio dining experience was successfully launched. The same year, Nair was voted one of the Top Ten Chefs in Kwa Zulu Natal.
2016 saw Nair catering to high profile clients with the launch of Private Chef’s Table by Slyvester Nair and taking on the role of Executive Chef within Legacy Group, making him the youngest Executive Chef in the hospitality and hotel chain's history.
In 2017, Nair was knighted into the Chaîne des Rôtisseurs South Africa, the International Association of Gastronomy. The following year, Nair took up the position of Resident Chef on both the Mela Culinary TV Show and The Morning Show, which broadcast throughout South Africa.
Nair relocated to New Zealand in 2019, shortly before the country entered its first lockdown. Following the pandemic, Nair started a chef consultancy that helped restaurants and hotels to reengineer their kitchens and menus to meet Covid-19 safety standards. In 2021, Nair joined SSC, Wellington’s largest catering company with the challenge of dismantling the perception of mass-produced catering food whilst managing a team of more than 40 chefs.
Hotel restaurants are Nair’s true passion, so when the opportunity to join QT Hotels came up, Nair couldn’t turn it down. As Executive Chef, Nair oversees all of the hotel's culinary operations, from room service and events to the hotel's signature French-inspired restaurant, Hippopotamus.
Nair has spent his time at QT so far focusing on creating a new direction for Hippopotamus. Keeping the quality and level of finesse expected from a two-hatted restaurant but bringing the menu back down to earth, making it more approachable.
“My food ethos is flavour over everything,” said Nair. “I’m interested in delivering the most premium quality ingredients, treated with care and respect.”
Nair prioritises creating a positive culture in the kitchen and understands that recognition is an important part of nurturing the next generation, as well as retaining chefs. Backed by a team of chefs with incredible skill and experience, Nair is excited to introduce the new direction of Hippopotamus to Wellington.
Nair’s words of advice for anyone just beginning their culinary career are simple.
“There are so many opportunities to grow in hospitality. Keep your head down, say yes and persevere.”
