Chef Vineesh Nair – Expert Sous Chef | Culinary Strategist in UAE & KSA
Early Life & Culinary Inspiration
Chef Vineesh Nair’s culinary journey began in India, a country known for its rich and diverse food culture. Born into a family where meals were more than just nourishment, Vineesh was raised in an environment that celebrated cooking as an art form and a gesture of love. From an early age, he found himself drawn to the kitchen, watching his mother and grandparents transform everyday ingredients into flavorful masterpieces. Their techniques, often rooted in generations of passed-down knowledge, instilled in him an understanding of food that transcended recipes.
Every festival, celebration, or family gathering revolved around food, creating early memories that were deeply sensory—aromas of slow-cooked curries, the sound of spices being tempered in hot oil, and the texture of freshly kneaded dough. These experiences left an indelible impression on Vineesh, igniting a passion that went beyond curiosity—it became a calling. He wasn’t just intrigued by how food was made, but also by how it connected people, evoked emotion, and told stories.
He began experimenting with flavors as a teenager, preparing meals for his family and recreating dishes he’d tasted outside the home. Encouraged by his loved ones and driven by an inner urge to explore the culinary world, Vineesh decided to turn his passion into a profession. Influenced by both regional Indian flavors and international cuisine, he developed an eclectic taste palette that laid the foundation for his global culinary approach.
This early immersion in food culture—steeped in tradition, community, and creativity—shaped Vineesh’s identity as a chef. It taught him that great cooking begins with respect for ingredients, empathy for the diner, and an unrelenting drive for excellence. These lessons would guide him throughout his career, as he moved from home kitchens in India to luxury hotels in the Gulf, carrying with him a legacy of love, flavor, and purpose.
Education & Certifications
Chef Vineesh Nair holds a Bachelor of Hotel Management & Catering Technology (BHMCT) from Jaipur National University, completed in 2013. His formal education laid the academic foundation for his career in hospitality and gave him early exposure to the operational demands of high-end kitchens.
He has also completed several professional certifications that reflect his commitment to food safety, culinary excellence, and operational efficiency:
- Highfield Level 2 Award in Food Safety – A globally recognized credential that underscores his ability to maintain high hygiene and food safety standards.
- HACCP Training Workshops – Participated in comprehensive workshops on Hazard Analysis and Critical Control Points, essential for maintaining safety in commercial kitchens.
- Food Safety Seminar (2020) – Focused on HR management and food safety strategies within the hospitality sector.
- Functional Effectiveness in Hotel Industry (2021) – Workshop centered on improving operational performance in hotel kitchens.
These qualifications have helped Vineesh stay compliant with both local and international regulations, making him a dependable asset in global culinary settings.
🧑🍳 Professional Journey Across the Gulf
📍 Sous Chef – TAO Restaurant and Catering, Riyadh, Saudi Arabia (Nov 2022 – Present)
- Led the pre-opening of a luxury restaurant for His Highness Prince Bandar, setting up the kitchen workflow, staffing, and operational systems.
- Played a pivotal role in menu development, integrating premium ingredients and international flavors to create a bespoke fine-dining experience.
- Ensured compliance with hygiene standards and implemented strict food safety protocols.
- Trained and mentored the kitchen staff to deliver consistently high standards for VIP clients.
📍 Senior Chef De Partie – Paradiso Restaurant, Yas Island, Abu Dhabi, UAE (Dec 2021 – Sep 2023)
- Worked in a Michelin-guided kitchen under Chef Pierre Gagnaire and Chef Nicole Rubi.
- Developed menus, supervised plating, and managed food preparation workflows for a premium international clientele.
- Ensured minimal wastage and led junior chef training in French-Mediterranean cuisine.
📍 Chef De Partie – C Central Resort, Palm Jumeirah, Dubai, UAE (Nov 2019 – Nov 2021)
- Spearheaded kitchen setup during pre-opening under Chef Ammar Metanois Al Aqili.
- Designed cold kitchen layout and workflows while ensuring HACCP compliance.
- Played a role in menu innovation, with emphasis on high-end global cuisine.
📍 Demi Chef De Partie – Royal Central Hotel, Dubai, UAE (Mar 2019 – Nov 2021)
- Led cold kitchen operations and collaborated on menu design.
- Supported large-scale banquets and maintained food consistency for high-volume dining.
📍 Senior Commis Chef – Jumeirah Rotana Hotel, Dubai, UAE (Jan 2017 – Mar 2019)
- Worked under Chef Marius Wiese (Germany), developing new dishes and executing large-event service.
- Maintained top hygiene and inventory management standards.
📍 Restaurant In-Charge – Giuseppe Italian Restaurant, Dubai, UAE (Jul 2016 – Dec 2016)
- Worked with Chef Fabrizio Manni to craft Italian menus, train staff, and maintain luxury standards.
📍 Demi Chef De Partie – Jefke Belgium Bistro, Dubai, UAE (May 2016 – Jul 2016)
- Pre-opening responsibilities under Chef Mehdi El Bacali, helped design kitchen workflows and Belgian-inspired dishes.
📍 Commis Chef – Provedore Artisan Food, Dubai, UAE (May 2014 – May 2016)
- Worked under Chef Krishna Karki on cold and hot sections, focusing on artisan techniques and high-quality presentation.
🏅 Awards & Accomplishments
- Best Employee of the Month – Recognized for operational excellence and team contribution.
- Best Chef Among Chefs Award – Honored for culinary brilliance and leadership.
- Certified by Booking.com & TripAdvisor – Consistently high guest satisfaction ratings.
- Highfield Food Safety Certification – Demonstrates top-tier food hygiene practices.
🌐 Skills Overview
Industry Skills:
- Pre-opening Restaurant Operations
- Menu Development & Execution
- High-volume Kitchen Management
- International Cuisine Specialization
Professional Skills:
- Staff Leadership & Mentoring
- HACCP & Food Safety Compliance
- Cost Control & Procurement
- Vendor & Guest Relations
Technical Skills:
- Knife Mastery & Butchery
- Cold Kitchen Operations
- Proficiency in Microsoft Office
JOURNEY
Chef Vineesh Nair exemplifies what it means to combine tradition, innovation, and leadership in a global culinary landscape. With more than a decade of elite culinary experience in the UAE and Saudi Arabia, he has carved a reputation for excellence, adaptability, and passion for the culinary craft. Each role he has undertaken—from commis chef to sous chef—has been marked by a tireless work ethic and a relentless pursuit of perfection.
He brings a rare combination of classical culinary foundations and modern innovation, consistently pushing the boundaries of presentation, taste, and technique. His expertise in pre-opening operations, menu engineering, and high-volume food production makes him a versatile and indispensable asset to any luxury kitchen. Beyond his technical skills, Vineesh is admired for his team leadership, mentorship, and ability to inspire those around him to achieve culinary excellence.
Chef Vineesh’s journey is far from over. With his deep-rooted respect for ingredients, global culinary insights, and a clear vision for the future, he is poised to make an even greater mark on the hospitality world. He is not just creating meals—he is crafting experiences that delight the senses and celebrate the universal language of food.
