Sylvester Nair is the executive chef at Hippopotamus at QT Wellington Hotel, and he likes to mix things up a little.
I’m Sylvester Nair, executive chef at QT Wellington Hotel. I’ve been in New Zealand for four years but I cut my teeth at The Culinary Academy in Cape Town, South Africa. I grew up in a family of hospitality professionals and after 11 years working through the circuit of five-star hotel restaurants, I made the move to Aotearoa.
![Sylvester Nair is the executive chef at Hippopotamus at QT Wellington Hotel.
Photo / Supplied](https://www.nzherald.co.nz/resizer/v2/YFXFOEEBTJGELMHQOGILZ6PGL4.jpg?auth=1f4f1a35eba837ab3c60dabbbfed4420e9264984e4aaace318f6ecef61e1ec3f&width=16&height=11&quality=70&smart=true)
My first foray into Kiwi life and cuisine was as executive chef at Te Waonui Forest Retreat, where I discovered native ingredients and was inspired by the picturesque landscapes of Frans Josef Glacier.
In 2021, I joined SSC – Wellington’s largest catering company – but after two years, an opportunity I couldn’t pass up arose: to return to the five-star industry of hotels and hospitality with QT. I’m excited to make my mark here, redefining dining at the iconic Hippopotamus.