Chef Carrie Nahabedian
Naha500 North Clark St.
Chicago, IL 60622
Carrie started her career in cooking in the Ritz Carlton Hotel fine dining restaurant, “The Dining Room” while still in high school here in the northern suburbs of Chicago. From the first day she walked into that kitchen she knew that this was her calling. The passion, love, commitment and drive that she feels have not diminished in all of her almost 40 years of cooking. Owning NAHA for the past fifteen years with her cousin Michael and working daily with her sisters Chris and Cathy, is the reward for the journey that she has taken.
From the very start Carrie was involved in fine dining, cooking with the finest ingredients and learning to appreciate their beauty and flavor. She worked with fine mentors who taught her the craft in the true Classical French manner. This is a path that has not only taken her from the kitchens of the Ritz Carlton Hotel, Le Perroquet, Jovan and Le Francais to LaTour at the Park Hyatt and ultimately to be an Executive Chef with Four Seasons Hotels in Chicago, Santa Barbara and Los Angeles, but also around the world to experience cuisine, service and dining.
Life in beautiful Southern California was a tremendous experience, but the allure of coming home to Chicago to create NAHA surrounded by her family and friends was the driving force.
In November of 2000, NAHA opened to critical acclaim and has received many accolades and honors for it’s Mediterranean inspired American Cuisine.
The location in River North with the great neighborhood and style was ideal for the architecture and design of Carrie’s cousin, Tom Nahabedian.
NAHA has been awarded a Michelin Star in the Chicago Michelin Guide every year since Michelin has been in the city, seven consecutive years. Carrie was awarded the James Beard Foundation Award for “Best Chef Great Lakes” in 2008 and has been nominated for Outstanding Chef as a semi-finalist for a number of years. In May of 2015, NAHA was awarded four stars, the highest rating by the Chicago Tribune. In January 2016, Carrie was honored with the Jean Banchet Culinary Achievement Award for Excellence in the Culinary Arts. This was the first year the award was given.
Carrie and Michael were thrilled to open their second location in April 2013, just up the street from NAHA. Brindille, which is an intimate restaurant that features “refined Parisian” cuisine, inspired by Michael and Carrie’s trips to Paris and London. Once again using the architectural design talents of Tom Nahabedian, the space is a “gem jewel-box”, sleek and sexy. Brindille is French for “Branch with a new Growth”.
The Chicago Tribune said the restaurant was “The best Restaurant to open in 2013 was Brindille”
The James Beard Foundation awarded Tom Nahabedian and Bureau of Architecture and design partner, James Gorski, the JBF Award for Best Design New Restaurant 2015.
Chef Carrie Nahabedian's Menu and Wine Pairing
Warm Bacon Custard, Rye Crust, Julinanna Goat Cheese, Juniper, Pea Shoot & Radish Salad
Back to Chefs
Media Coverage of Taste of the NFLLearn More
Check out all the media coverage of Taste of the NFL's 25th Annual Party With A Purpose!