Title: Featured recipe and story writer
Location: Chicago, IL
Expertise: Chef, Recipes, Family, Travel, Restaurants

Carrie is a working chef… cooking daily is part of her routine. With over 40 years of experience in the culinary arts, she has made a career of cooking exceptionally well.
Her expertise in luxury hotels, independent chef-driven restaurants has propelled her to the top reaches of her profession.
She is at ease cooking in the kitchen as she is cooking for TV , in front of large audiences, or at the over five hundred events, food festivals, guest chef appearances and travel excursions she has been invited to.
Being a mentor to at risk women in the Culinary Arts for the past 20 years as well as teaching as a guest chef and recruiting at major culinary schools, she feels it is important to teach, inspire and share with others.


Carrie Nahabedian credits her love of cooking to her mother Helen and her late grandmother Rose. Their deep roots in The heritage of Armenian cooking and the excellence in the importance of the family table was instilled at an early age.

Carrie’s passion for the craft, attention to detail and the joy of entertaining came from watching Julia Child on TV in her famous PBS cooking show. It was in high school, mentored by her food arts teacher, that Carrie became heavily educated in Classic French Cuisine. Focusing on the culinary giants that shaped French cuisine, Carrie studied their techniques and masterpieces.
Carrie started her career while in High school working at the newly opened, luxurious Ritz Carlton Chicago. There she met her lifelong mentor, Fernand Gutierrez, who guided her through her entire career with advice and his extremely extensive experience.
Carrie forgo going to culinary school and instead embarked on a food journey across Europe and North Africa. Her love for Mediterranean cuisine started early.
Carrie became a talented young cook in the fine dining restaurants in Chicago;
Le Perroquet, Le Francais, Jovan, La Tour before becoming first a Sous Chef, then a Chef de Cuisine and at age 30, an Executive Chef with Four Seasons Hotels.
Carrie was Executive chef in Chicago, Santa Barbara and Los Angeles. She also traveled extensively for the company while touring the portfolio of properties and gaining vast knowledge of each destination.
Carrie and her cousin and business partner, Michael, opened the acclaimed NAHA in 2000 and then Brindille in 2013 and Kostali by NAHA at The Gwen a hotel in 2029.
Carrie enjoys cooking daily, inspiring those around her with her intense passion and knowledge.


Carrie is a graduate of Maine East High School in Park Ridge,IL

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