“I have always felt it is critical to be a few steps ahead of the latest trends,” Jeffrey Nimer believes about food and it shows. A Miami native, Nimer began his restaurant career following in his family’s footsteps – his grandfather had a café in Coral Gables, Florida and his father was an importer/exporter of wine for the cruise industry.
It would just be a matter of time before Nimer
made his mark in the food industry.

Beginning with classical French training, Nimer earned his first degree in Commercial Foods and Culinary Arts at the Tallahassee Lively-Vocational School. He put this training to use while working at the popular State Capitol eatery where he mentored under James Docherty. Later, Nimer went on to attend The Johnson and Wales University in Miami, receiving his second culinary degree.

Nimer quickly began working with many talented and renowned chefs including Douglas Rodriguez and Mark Miltello. He also helped open the Blue Door Restaurant at the Delano Hotel on South Beach with George Marrone. Continuing to work on new 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. 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 started by offering cooking classes,
but things only grew from there. Nimer’s business quickly expanded into offering catering, consultations and even home delivery of groceries and meal preparation. Nimer has brought his previous experiences with food, starting new restaurants and working as a personal chef to all aspects of Haute Chefs, allowing him to be able to provide quality food and personal service for every possible need
you may have.

Haute Chefs doesn’t just offer wonderful food, but the personal touch that comes with it sets Nimer and his business apart. Whether it’s creating a themed cooking class that includes your favorite dishes or catering a movie set where dietary needs must be met, Nimer and Haute Chefs will accommodate their clients to the full extent. Haute Chefs has worked with some of the biggest names in Hollywood in both the private chef area, but also catering to movie sets. With constantly changing schedules and the unexpected coming up, Haute Chefs will always adapt to your needs and provide you with quality food every time.

Nimer, nominated for a James Beard Award for Best Hotel Chef in 2000-2001, offers only the best with Haute Chefs. “We are able to apply many different services to our clients here in Los Angeles; and offer unmatched cuisine with stellar service.” Using the wonderful ingredients that California offers, Nimer matches those with incredible service. “It’s also about how the food and service come together to make for a wonderful culinary experience time after time.” And Haute Chefs is exactly that: great food meeting great service for an overall great culinary experience.