About Kevin Naderi
Kevin Naderi is the Owner and Chef of Roost, located in the Montrose neighborhood of Houston, TX. Roost is Naderi’s first restaurant, which he opened at the young age of twenty-five towards the tail end of 2011.
Upon its opening, Roost’s rustic, globally-inspired rotating menu, which is inspired by Kevin Naderi’s Persian heritage and boasts flavors from Asia, the South, and the Middle East, quickly became a local hot spot.
Naderi rotates the menu every five-to-six weeks based on the availability of seasonal, locally-sourced ingredients, which he gets from Houston-based ranches and farms, such as Broken Arrow Ranch, Old School Produce, and GH Urban Farms. The ‘farm-to-table’ concept spread rapidly throughout the restaurant industry and still plays a pivotal role in the creation of Roost’s menus.
The early success of Roost caught the eye of Houston’s most fastidious foodies and acclaimed food critics. Two years after opening its doors, Roost landed Naderi a nomination for Food & Wine’s ‘Best New Chef’ in the Southwest. Roost has also been named ‘Best Bistro’ every year since 2011, and some of Naderi’s signature recipes have made the list of ‘100 Best Dishes’ in Houston.
Kevin Naderi’s secret to success isn’t only the freshness of his ingredients or the simplicity of his dishes. Since Naderi first started in the culinary world, he’s wanted to provide guests with a dining experience they’ll never forget. To him, food is about more than just taste or presentation, it’s a complete immersive experience.
Naderi first entered the culinary scene when he was fifteen-years-old. His passion for food has been present since childhood, but it wasn’t until he took a home economics class in high school that he realized he could make a career out of cooking. After graduation, Kevin Naderi attended the Art Institute of Houston’s Culinary Arts Program, where he graduated in 2007. During culinary school, Naderi’s passion for food got him noticed by acclaimed chef, Randy Evans.
Despite his young age, Evans saw promise and potential in Naderi. When he opened his farm-to-table restaurant, Haven, in 2009, Evans asked Naderi to be his sous chef, an opportunity that Naderi couldn’t pass up. During this time, Naderi also worked at some of Houston’s favorite restaurants, including Brennan’s and Soma Sushi. He gained a staging and cooking apprenticeship at Picholine in New York City and Madrona Manor in Napa and worked as a consulting Chef for Saint Genevieve in West Ave. These experiences were a huge influence in molding Kevin Naderi into the chef he is today.
While overseeing Roost, Naderi has also made a few television appearances as well. In 2014, he was a finalist on Guy’s Grocery Games. He’s also a four-time winner (and now retired champion) of the Iron Fork Competition. No stranger to food battles, Kevin Naderi is perhaps most recognized as the chef who outcooked Bobby Flay on a 2016 episode of Food Network’s Beat Bobby Flay. The judges unanimously chose his sous vide, slow-cooked cabbage leaves with lamb and pistachio stuffing over Bobby’s dish. Recently, he was also named the winner of Super Bowl LI Kitchen Throwdown alongside his teammate and former NFL Pro Bowler Takeo Spikes.
Outside of his professional endeavors, Kevin Naderi also works with various charitable organizations. He is a volunteer chef for Recipe for Success and has sat on their Advisory Board for over a decade. Through Recipe for Success, Naderi helps teach long-term sustainability and healthy eating habits to kids throughout the city. Other charities he works with include The Beacon, a non-profit that serves the Houston homeless community, and the Youth Development Center (YDC), which provides after-school academic intervention programs for at-risk students.
Kevin Naderi currently resides in Houston, Texas.