Chef Paul Nadjarian discovered his passion and talent for cooking during high school in his native Detroit. His experience as a personal chef and in professional kitchens like Toasted Oak and Gold Cash Gold taught him the value of forging a trusting and caring bond with his colleagues.
When he joined the team at Urban Hearth as sous chef in 2018, his coworkers, with whom he shares a deep respect of food and of each other, soon became his restaurant family.
Nadjarian thrives on creativity and change. He draws his inspiration from the deep tradition and unique techniques of Japanese cuisine as well as the endless opportunities presented by preservation methods.
As sous chef he brings imagination and a depth of knowledge to the menu while leading the service team at night. In December 2019, he led the launch of the Sunday Wine Bar – a more casual approach to the Urban Hearth experience that’s already establishing itself as the neighborhood destination for Sunday evenings.
Nadjarian has set down roots in New England. When not at work, he enjoys hanging out with friends, exploring the area’s restaurants and cruising in his Mini Cooper.