Mahdi Naim, the executive chef at Élevé at the Grand Bohemian Hotel, has worked in kitchens for nearly 20 years in New York City, Hong Kong and Amman. Drawn by its charm, Naim moved to Charleston in 2022 after living in New York City with his family. With a focus on Italian, French and Japanese cuisines, Naim brought his wide range of culinary skills to the Holy City.
Born in Amman, Jordan, Naim grew up watching his mother bake fresh breads filled with cheese and meat, pickle a colorful variety of vegetables, mix spice blends, dehydrate sun dried tomatoes, preserve lemons and press olive oil. The smell of baked bread, thyme and olive oil was a constant in his home, and food was always a core element of his childhood.
Naim earned his culinary degree from the Les Roches International School of Hotel Management in Switzerland. After leaving culinary school, he would go on to work in fine dining for some of the world’s most renowned chefs, like Masaharu Morimoto, Massimo Bottura, Alain Allegretti, Gert de Mangeleer and André Chiang — all of whom have won highly acclaimed awards like the Michelin star for their fine dining menus and service.
“It first started as just a paycheck for me until a friend introduced me to The Fat Duck Restaurant in the United Kingdom,” Naim said. “I became fascinated with molecular gastronomy, the science of cooking, multi-sensory cooking and the role that sound, smell, touch and sight play in our dining experience,” Naim said.
Working in the world’s best kitchens requires a level of dedication, attention to detail and intention in order to create a memorable experience for diners. Naim used his experiences in the kitchen to become a better chef. “I incorporate much of what I have learned into the recipes I develop at Élevé to provide an outstanding dining experience for our guests. I’ve learned that in the kitchen you can question and challenge everything in respect to food and traditional culinary technique,” he said.
After working around the world and traveling with his wife and young child, Naim was ready to set his roots in New York City and open his own restaurant. One week after opening, the Covid pandemic shut down businesses across the country.
But he didn’t let the lapse in work and the extra time on his hands go to waste. “Like many out-of-work chefs and New Yorkers, I had a lot of time to explore fermentation at home with sourdough bread, pickled vegetables, XO sauce and kimchi.
“I also had time to watch my son grow up. That was the best part.”
Holy City fine dining
Naim is enjoying eating his way through the growing culinary scene in the city; favorites include tacos at El Molino Supermarket and the brisket at Lewis Barbecue.
And while he delves into all things food in the city, he’s also making beautiful dishes of his own at Élevé, where he’s incorporating his world-class fine dining style into the boho-French cuisine of the restaurant, like the one bite of scallop, uni and caviar on the menu.
As the holiday season gears up, he’s excited about what the restaurant is offering because of the special connection to his own family. “Christmas Eve and Christmas Day, we will have holiday specials inspired by the Feast of the Seven Fishes. This is a special menu for me because my wife is Italian, and we prepare this for our family every year.”
Naim is excited about what’s to come for himself, the restaurant and culinary industry in Charleston as a whole: “The Charleston culinary scene is robust and becoming more competitive as a culinary destination every single day. It’s a great place to be for a chef.”
Though his travels across the world have taught him the exceptional skill and techniques that have led him here, he’s also applied the rules of the kitchen to his own life: “I’ve learned that success is earned and achievable when you never stop trying; always work smart; come early and leave late; keep going no matter what is going on; and always have goals written down with unwavering focus on your plan and purpose.”
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