About Chef Nimer
“I have always felt it is critical to be a miles ahead of the latest trends, offer a diverse, inspired and scrumptious menu combined with exquisite service” – Jeffrey Nimer.
Nimer is a third generation culinarian. Growing up he watched his grandfather serve up some of the best comfort food in Miami at his local eatery. His father was a seasoned sommelier and prominent importer/exporter of wine. He spent many precious childhood moments savoring his mother’s sumptuous Lebanese dishes. His diverse and deeply personal connection with cuisine is inherent.
Classically French trained, Nimer quickly began working with many talented and renowned chefs including Douglas Rodriguez and Mark Miltello. He opened the Blue Door Restaurant at the Delano Hotel on South Beach with George Marrone. Continuing to work on fresh projects, Nimer soon joined the opening team of Red Fish Grill in Matheson Hammock Park.
After a stint at the famous Christy’s in Coral Gables, Nimer was named restaurant chef of Doc Dammers at the Omni Colonnade Hotel also in Coral Gables. Here he created the menu for the theme restaurant and also became a member of the Confrerie de la Chaine des Rotisseurs Balliage de Miami Beach, Florida. Nimer’s final move in Florida was becoming the executive chef at the new Baleen Restaurant at Grove Isle Hotel and Resort in Coconut Grove. During this time, his many culinary talents began receiving honors such as Miami Metro Magazine Critic’s Choice Award and other notice from Wine Spectator’s Millennium Issue.
In 2000 Nimer found himself heading west to take a position as chef for Lavande Restaurant at the Loews Santa Monica Beach Hotel. He was nominated for a James Beard Award for Best Hotel Chef in 2000-2001. After continuing to work on his French and Mediterranean styles of cooking, he then branched off into the role of private chef. This venture lead to another one and in 2005 Nimer created Haute Chefs.
Haute Chefs is a world class facilitator and manager of bold, modern and exquisite culinary arts. We are nimble, acquiescent and highly adept at executing your culinary wishes. Haute Chefs has worked with Hollywood royalty in both the private chef and event catering arenas. With pleasure we are pliable to constantly changing schedules, exacting requests and creating a breathtaking culinary affair.
- Jeffrey Nimer