Carrie Nahabedian is an esteemed chef with a remarkable culinary career spanning over three decades. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and seven consecutive Michelin stars. Known for her mastery of French and American cuisine, Carrie garnered widespread acclaim for inventive and sophisticated dishes throughout her career and showcases them at her new James Beard Award-winning restaurant, Brindille.
Where do you live? I live in the vibrant, exciting, number one food city in America…Chicago! I was born and grew up in the northern suburbs.
Favorite thing to eat as a child? I loved everything that my mom, Helen, my grandmother, Rose, or my aunts made. I come from a family of great home cooks who lived for entertaining.
I loved radishes, baby back pork ribs, roast leg of lamb, shish kebab, Armenian rice pilaf, PB&J, and Greek chicken!!
CliffsNotes culinary background: My culinary background is deep, impressive and spans 40 years, from a young teenager to now. Suffice to say, I am classically French trained, and great mentors who made a lasting impression on me, and my actions each DAY reflect that. I had exceptional travel experiences and a family that believed in me from a very young age. I started cooking at the Ritz Carlton Chicago at 17-years-old and haven’t looked back since.
Favorite cuisine to eat: I love Mediterranean cuisine. But I despise olives..
Favorite cuisine to cook: I love to cook classical French, heavy in techniques and details.
Favorite travel destination: I have been to over 80 countries. I love France, but London is one of my favorite places to travel.
Your claim to fame: Being too in love and too passionate about cooking. It’s a curse and a joy at the same time.
Why is food important to you: Food is life, and life revolves around family and experiences. Make each meal memorable, whether it’s by style or service or people. Food should take center stage, but great food without great friends is not a great combination.
Why Globowl? Because I am not a mother, but I recognize that starting children with an exciting, curated palate of flavors shapes them for the future. Kids are adventurous by nature. Don’t let any of your negative feelings about food influence your kids. If you hate curry, then your kids likely will to. Embrace it. Starting children with exceptional and nutritional flavors is essential for their personal growth. I’ve tasted and cooked all of the Globowl flavors myself and find them to be a bold new approach to what youngsters need.
Anything else? It’s 2023 and time to look past purées and bland flavors. We as adults don’t eat the same food everyday, so why should a child?