By Zanita Careem
Behind every memorable dining experience is a chef whose passion transforms ingredients into something extraordinary. At Taj Samudra Colombo, the hotel’s Executive Chef, Sajesh Nair brings culinary artistry, precision and a deep understanding of flavours, curating dishes that are as refined as they are memorable.
With his passion for quality ingredients, attention to details and commitment to culinary excellence, Chef Nair continues to create flavours, turning the finest ingredients into culinary masterpieces, and transforming the dining table into a stage of indulgence.
Behind every memorable dining experience is a Chef who understands that food is more than what appears on a plate. For Chef Sajesh Nair cooking has been a lifelong journey, shaped by tradition, discipline, curiosity and a passion for authentic flavours.
With an impressive 30 years in the culinary tradition, including 17 years with Taj Hotels, Chef Sajesh Nair has built a career round creating a distinctive dining experience, while remaining deeply connected to the heritage of the cuisines he represented.
His journey with Taj has taken him through some of the group’s most prestigious properties. He was the Executive Chef at the celebrated Taj Falakruma, in Hyderabad, where he became particularly recognised for his expertise in Hyderabad and Nizami cuisine. “My philosophy was rooted in preserving traditional techniques while presenting them with refinement and creativity.” My passion for cooking began at an early age, “My journey was shaped by an early and lasting influence of my father.’’ It was through him that Sajesh developed an appreciation for food, discipline and dedication behind creating something truly special.
His culinary credentials also came into spotlight when he led the team preparing an elaborate royal inspired menu for a high profile dinner at Taj Falakuma Palace, attended by Prime Minister Narendra Modi and Ivanka Trump.
At Taj Samudra Colombo, Chef Sajesh brought his wealth of experience to Sri Lanka’s hospitality scene. His culinary leadership extended to many restaurents, including the revamped Indian Restaurant Navaratne where he has created an experience, centred around cuisines from all parts of India. Adding depth to this culinary journey, Chef Sajesh philosophy fits naturally into the restaurant’s identity, offering guests an introduction to India’s culinary traditions while maintaining the standard of Taj hospitality. Navaratne has become more than an Indian restaurant, it’s a culinary passage to India with Sajesh Nair’s experience in helping bringing its flavours, traditions and stories to the table. Chef Sajesh Nair has a long Taj Hotel career and in Sri Lanka, as the Executive Chef of Golden Dragon – one of the hotel’s specialist restaurant, where he has brought his expertise and creativity to the kitchen, creating flavours that have delighted diners from all walks of life. His association with Golden Dragon, the Chinese restaurant, began in India where he worked at the restaurant as part of his early Taj Samudra hotel’s career. That experience gave him the exposure to the Chinese wider culinary techniques at the Golden Dragon Colombo.
At Taj Samudra Colombo, the Yumi Japanese restaurant is one of the hotel’s speciality dining outlets, His strength lies in creating dishes that balance authentic flavours with contemporary presentation, while his attention to detail and understanding of ingredients gave each creation its distinctive character. He embraced a wider gastronomic repertoire, mastering flavours and techniques from across the world. Chef Sajesh Nair’s culinary canvas extended beyond Indian cuisine. Nair’s role was not simply about mastering one cuisine but about creating different dining experience to suit different tastes. He curated extensive festive menus at Ports of Call and worked across the hotel’s speciality restaurants .
Chef Sajesh Nair’s journey extends beyond the restaurant kitchen with his career giving him opportunities to prepare food for celebrations, distinguished personalities and high profile guests in Sri Lanka and abroad. His work at the Golden Dragon and at the Yumi restaurent further reflect his versatility as a executive. Chef Nair led the culinary team at Taj Falaknuma Palace when a dinner was hosted for Narendra Modi.
Chef Nair and his team prepared the elaborate five-course royal Hyderabad/Nizami menu for Ivanka Trump during her Hyderabad visit. Mukesh Ambani and Ratan Tata both were among the prominent. Indian business leaders who attended the gala dinner. Among the distinguished personalities to experience Chef’s culinary artistry was Cherie Blair, who was among the guests at the glittering banquet at Taj Falaknuma Palace in Hyderbad during the 2017 Global Entrepreneurship Summit. He also curated menus for Mohamed Azharuddin’s wedding reception at Taj Mahal Palace. At this wedding he worked as a young Chef de Partie at the hotel where he won rave reviews. Later he steadily worked his way through the demanding hierachy of professional kitchens.
In Sri Lanka he has created menus for cricketers, both Sri Lankans and Indians. He was also the part of the team when he created various menus during PM Narendra Modi’s visit to Sri Lanka when he stayed at the Taj Samudra. He has also curated menus for all the higher profile personalities, like corporate clients and political figureheads, including the PM of Sri Lanka, Harini Amarasuriya.
From royal banquests in India to distinguished tables in Sri Lanka, Chef Sajesh Nair’s culinary journey is one marked by experience, versatility and an enduring passion for creating memorable dining experiences. His career reflects a Chef who has continually evolved with the times, while remaining rooted in the craft.
He quipped “For me food is more than what is served on a plate it is a way of connecting people.”
Image Caption: Royal medley of Indian flavours-at Nair’s Navaratne
Source: The Island
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