Sylvester Nair: My father inspired me and secondly the adrenaline rush inspires me more. The ability to be creative and making people happy through food.
Nair: Working with much older people (they have a certain mindset, very set in not trying something new) as well as unskilled people.
Nair: It has not been smooth sailing due to being in senior positions at a young age. I was exec chef at 19. The pinnacle point in my career so far was having a restaurant and being able to expose myself through food. The highest level in my life, at the moment, would be my current position at Maximillien. I have a huge responsibility to take on in a reputable establishment.
Nair: Still within the Legacy group
Nair: My staff – when they show me initiative and that they want to learn. I am willing to teach others every day.
Nair: Old school Novel cuisine with a modern twist
Nair: My mother’s Kebab chutney and Roti
Nair: We learn everyday
Nair: Handshake of the host determines the taste of the roast - Ozzy Nel