Hari Nayak is part of the creative new generation of chefs from Asia. As a young boy, watching his grandmother grind fresh spices in the traditional stone mortar and hearing the splutter of curry leaves being thrown into hot oil, he knew that being around food was what he wanted to do, always. Nayak is known for his simple approach to food, staying true to the core Indian values of the dishes he creates. His inspiration apart from his village upbringing lies in an ability to absorb influences from other cultures and cuisines that he has experienced in traveling the globe. Since graduating from the Culinary Institute of America, Nayak has worked in the food industry for the past 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. He now runs his own consultancy business called Gourmet Gurus. He has also provided culinary and consulting services to various organizations such as Sodexo USA, ifoodTV, Whole Foods and several restaurants. He pioneered America’s first ice cream patisserie, Halo Fete, in Princeton, NJ. His first cookbook, Modern Indian Cooking, was named "best of the season" for 2007 by the Los Angeles Times.