Today we’d like to introduce you to Nicholas Sayles
Hi Nicholas, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My culinary journey started long before I ever stepped into a professional kitchen. My grandmother owned a bar, and from a young age, I was surrounded by the energy of hospitality—good food, good drinks, and a place where people came together. That early exposure shaped my love for food and my understanding of how flavors and experiences connect people.
Growing up in a family of chefs and restaurant owners, I naturally gravitated toward the kitchen. Cooking became more than just a skill—it was my passion, my escape, and ultimately, my calling. I worked my way through different kitchens, gaining experience in fine dining, catering, and large-scale events, while constantly experimenting with flavors from different cultures.
When the pandemic hit, everything changed. The company I worked for didn’t survive, so I took a leap and started my own business with my friend Jamil Shakoor. Together, we built something from the ground up, giving me the creative freedom to develop my own flavors, experiment with high-quality ingredients, and launch products like my Scotch Bonnet Chili Crisp.
At the same time, I transitioned into the corporate world, which provided the financial stability to fund my culinary projects, invest in R&D, and refine my brand. Now, I’m focused on pushing boundaries in the culinary world, building my own supper club, and creating food experiences that blend tradition with innovation
The journey has been full of twists, but every step has led me closer to where I’m meant to be. And I’m just getting started.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
One of the biggest struggles was when the company I worked for didn’t survive the pandemic. It forced me to pivot quickly, and while that led to me starting my own business with my friend Jamil Shakoor, building something from the ground up was no easy task. We had to figure out everything—sourcing ingredients, branding, marketing, and making sure the food wasn’t just good but stood out in a crowded industry.
Financial stability was another challenge. While entrepreneurship gave me the creative freedom I craved, I quickly realized that passion alone doesn’t pay the bills. That’s what led me to transition into the corporate world, where I could support my culinary dreams while still refining my skills and investing in new projects.
Beyond that, the industry itself is tough. Pushing boundaries with fusion cuisine isn’t always easy, because people have expectations of what certain dishes should be. But I’ve learned that if you stay true to your vision and execute at a high level, people will recognize the craft behind it.
Despite the struggles, every challenge has pushed me to become a better chef, entrepreneur, and creative thinker. The road hasn’t been smooth, but it’s made me who I am today. And I wouldn’t have it any other way.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in fusion cuisine, blending flavors, techniques, and ingredients from different cultures to create something unexpected yet deeply rooted in tradition. My cooking isn’t just about mixing things up—it’s about respecting and understanding the history behind each dish while pushing it forward in a new way.
One of the things I’m most proud of is building my brand from scratch. After the pandemic forced me to pivot and start my own business with my friend Jamil Shakoor, I doubled down on my passion and created products and experiences that reflect my unique perspective. I’ve had the opportunity to cater for VIP events, work on large-scale food festivals, and develop a supper club that brings people together over exclusive multi-course menus.
What sets me apart is my commitment to storytelling through food. I don’t just cook—I create experiences that merge cultures, honor tradition, and introduce people to flavors they never expected to love. My ability to execute at a high level, think outside the box, and constantly evolve is what makes my approach different.
At the end of the day, my goal is simple: to push boundaries, make unforgettable food, and bring people together through bold, culture-driven flavors.
What’s next?
My biggest goal right now is pushing to get on a TV show this year. I know that competing on a larger stage would give me the chance to showcase my style, tell my story, and bring my fusion-driven approach to a wider audience.
Beyond that, I’m really fine-tuning my presence on social media—putting out more engaging content, growing my brand, and making sure my work reaches the right people. YouTube is a major focus, and I know there’s a huge market there that I need to tap into and capitalize on. I want to create high-quality content that not only showcases my cooking but also educates and inspires people to experiment with flavors in their own kitchens.
At the same time, I’m continuing to refine my supper club concept, expand my product line, and take on more VIP catering opportunities. Every move I make is about building something sustainable, something that leaves a mark on the industry.
Contact Info:
- Instagram: CHEFSAYLES
- Facebook: CHEFSAYLES
- Twitter: CHEFSAYLES
- Youtube: CHEFSAYLES
