i. Biography
Sajeev Nair’s route at Trishna is a study in accumulation: hotel-school grounding in New Delhi, then years inside one London kitchen, where repetition became judgment and familiarity became command. Since 2017, as Executive Chef at Trishna, he has held a role that reads less like a break from the past than the formal extension of work already underway. At Trishna, the passage from study to Sous Chef to Executive Chef stays close to the structure of the kitchen itself: measured, layered, and built on long contact with the same standards.
The Climb
Hotel Management in New Delhi gave Sajeev Nair the formal base before Trishna became the place where that training was tested and extended. From 2012, as Sous Chef in London, the work meant daily exposure to the demands that define a serious dining room: service pressure, consistency, and the discipline of keeping a familiar kitchen responsive rather than static. The move to Executive Chef in 2017 was a continuation of that same line of practice. Sajeev Nair did not arrive at Trishna by way of a sharp turn; he advanced through it, with each year widening the scope of responsibility inside a kitchen he already knew in depth.
Today
Since 2017, Nair has served as Executive Chef at Trishna in London, United Kingdom. He has described that tenure in straightforward terms: "I’d say the sense of belongingness at Trishna is something which has made me stay here for so long." In trade terms, that points to a kitchen where continuity matters, and where long service can be read as both fit and working method. The menu shows that continuity in dishes that have stayed in place for years. Haryali Bream, Lamb Chops, Seafood Biryani, and Dorset Crab remain classical Trishna dishes with a long run on the menu. Aloo Chaat and Chicken Pepper Fry took a different route: both were first loved at staff lunch before being refined for guest service. That movement from staff meal to dining room says something precise about the kitchen’s internal standards: the people cooking the food are also the first to judge whether it deserves to move forward.
Signature
Sajeev's signature dishes include Haryali Bream, Lamb Chops, Seafood Biryani, Dorset Crab, and Aloo Chaat.
In Their Words “I’d say the sense of belongingness at Trishna is something which has made me stay here for so long.”
Recognition
The clearest recognition attached to Nair’s work is durability: a menu where Haryali Bream, Lamb Chops, Seafood Biryani, and Dorset Crab have held their place, and where Aloo Chaat and Chicken Pepper Fry moved from staff lunch into the guest offering. In a London career defined by one address, the progression from Sous Chef in 2012 to Executive Chef in 2017 gives that menu a clear line of authorship.
Profile updated August 2026
FAQ
Asked of Sajeev
What is Sajeev Nair's current role?
Sajeev Nair is Executive Chef.
Where did Sajeev Nair train or study?
Sajeev Nair trained at Hotel Management in New Delhi.
