Following his recent appointment at The Maximillien Restaurant, executive chef Sylvester Nair will showcase his creative edge and gastronomic finesse, putting his own personal touch on the urban chic DAVINCI Hotel and Suites’ Maximillien Restaurant on Nelson Mandela Square.
With a burning passion for cooking which was ignited as a child, chef Nair always knew a great dish when he saw it. A designer of flavours and composer of tastes, he has been in the kitchen since the age of nine, mastering the craft of creating delicacies to relish with his father – respected internationally renowned chef, Luke Nair.
Learning from the best, chef Nair is today applauded for bringing back old school cuisine with a modern twist.
Chef Nair, who hails from Durban, has dedicated his life to the love of food and tallied up a perfect résumé, having completed his studies at the Culinary Academy at Backsberg Wine Estate before working at several of South Africa’s leading restaurants.
He not only brings top-notch culinary experience to his new post, but will also be creating and designing an entire new menu unique to Maximillien…just in time for Spring.
The new menu will embrace many of chef Nair memorable ‘signature dishes’, including Lamb Noisette served with crushed potatoes infused with ricotta and rosemary flowers topped with crumbed camembert and red win jus, authentically spiced butter chicken curry served with a trio of garlic butter, herb Naan bread and condiments; and let’s not forget the sweater side of life, a Chocolate Dome filled with traditional chocolate fondant, served with warm cream caramel sauce.
Chef Nair says he’s looking forward to this next exciting chapter in his culinary journey and putting his skills to use at one of Sandton’s most sophisticated restaurants.
Maximillien provides a variety of dining opportunities ideal for a hearty breakfast, a quick business lunch and a leisurely dinner. A convivial atmosphere, warm lighting, and contemporary meets classic aesthetic welcomes diners at the door and is beautifully complemented by an ethic of providing a high-quality dining service to accompany fine quality food.
To accompany fine quality food is even finer entertainment from Monday until Friday, adding to the ambience and creating a memorable dining experience.