تاریخچه

تاریخچه نایب ساعی

حاج علی (خالق چلوکباب در ایران)

«حاج علی» را میتوان «پدر چلوکباب ایران» نامید. او اصالتا اهل تبریز بود و در ایام جوانی با ناصرالدین شاه قاجار دوستی صمیمانه ای داشت. در یکی از روزها که به همراه ناصرالدین شاه به شکار رفته بود، پادشاه از او می خواهد که برایش از گوشت تازۀ شکاری، غذایی درست کند و او کبابی طبخ می کند که به قول شاه تا آن زمان هیچ گاه چنین غذایی نخورده است. بعد از تشکیل حکومت ناصرالدین شاه در تهران، با اصرار فراوان، حاج علی را از تبریز به پایتخت آورده و به عنوان آشپز مخصوص خود، انتخاب می نماید. بعد از تحولات انقلاب مشروطه در ایران، اقتصاد ایران شکل تازه ای به خود گرفت و شریان اقتصادی پایتخت که همان بازار تهران بود، رشد و تحول چشمگیری داشت. هم زمان با پیشرفت پایتخت ایران، حاج علی نایب پایه گذار و خالق چلوکباب در ایران بود که بعدها به عنوان مظهر غذای ملی کشورمان به جهانیان معرفی شد.

 

نایب غلامحسین (بنیانگذار اولین چلوکبابی در ایران)

خلاقیت نایب غلامحسین فرزند حاج علی در سال 1254 هجری شمسی در ادامۀ راه پدر و ایجاد یک چلوکبابی با سرویسی متفاوت که تا آن روز کسی به این شکل نمی شناخت، مثال زدنی است. ایشان با خرید 5 دهنه مغازه در بازار صراف ها و تأسیس چلوکبابی مزبور، رفته رفته به نایب چلویی معروف شد و همین مسأله نام او را به عنوان بنیانگذار نام نایب در ایران به ثبت رسانید. طعم، مزه و کیفیت غذای عالی این چلوکبابی باعث شد تا هر روز بر تعداد مشتریان اضافه شود و نام آن بر سر زبان ها بیفتد.

 

ایرج نایب (بنیانگذار نایب ساعی)

بعد از فوت نایب غلامحسین فرزندش، یعنی «ایرج نایب» رستوران نایب ساعی را راه اندازی می کند که از آن زمان، حدود 52 سال می گذرد. بعد از تأسیس این مجموعه، به دلیل دوستی وی با بسیاری از هنرمندان چون حسین تهرانی(استاد و نوازندۀ تمبک)، هنرمندان و افراد سرشناسی و نیز برخی از رجال عالی رتبۀ کشور به این رستوران رفت و آمد داشتند و اینجا را پاتوق خود کرده بودند. اگر امروزه نام نایب اعتبار و ارزشی برای چلوکباب ایرانی به شمار می آید و خدماتی در شأن ایرانیان ارائه می دهد، حاصل یک عمر زحمات ایرج نایب است. او حتی در ایام پیری و با شرایط بیماری باز هم حواسش به کنترل کیفیت نایب بود، تا جایی که در زمان جنگ تحمیلی که گوشت و کره در بازار پیدا نمی شد، با شرایط بسیار سخت، این مواد را از بازار تهران و جاهای دیگر به صورت روزانه تهیه می کردند تا تغییری در کیفیت غذاها به وجود نیاید.

 

رضا نایب (بنیانگذار نایب مدرن)

اگرچه از سال های دورتر ولی با درگذشت ایرج نایب، به صورت جدی تر مدیریت رستوران توسط، رضا نایب، ادامه یافت. او بسیار باهوش  و ایده پرداز بود و با علاقۀ خارق العاده ای به انجام کارها می پرداخت. با اضافه شدن دو طبقۀ دیگر به مجموعه، تحولات زیادی در زمان مدیریت او صورت گرفت. طرح معماری داخلی طبقۀ سوم و چهارم که از بنای کاخ ورسای الهام گرفته شده، چیدمان بی نظیر فضای داخلی و بیرونی، مدیریت یکپارچه براساس الگوهای اجرا شده در بهترین رستوران های دنیا، خرید و تجهیز وسایل تزیینی و خاص، ورود ایده های نو به مجموعه چون طرح «گیفت کارت نایب»، ایجاد منوی افطار مخصوص و سنتی در ماه مبارک رمضان و ارائۀ خدمات هفت ستاره  و بسیار متمایز در این رستوران در چهار سالن بسیار لوکس و مجزا برای حدود 500 نفر، ابداع منوی صبحانه به صورت بوفه و منوی انتخابی در مجموعۀ نایب ساعی که در طبقۀ سوم (از 6.30 تا 10.30 صبح) ارائه می شود، همچنین ارائۀ خدمات در هر ساعتی از روز (از 11.30 صبح تا 11 شب) از اقدامات وی است؛ به همین خاطر همواره از رضا نایب به عنوان بنیانگذار نایب مدرن یاد می کنند. او کسی بود که استانداردهای جهانی در مدیریت رستوران را در ایران به مرحلۀ اجرا گذاشت؛ از آنجایی که در آن زمان، علاوه بر نایب ساعی مدیریت چهار شعبۀ دیگر رستوران نایب نیز توسط ایشان اداره می شد، وی در طول حیات خود، تمام توانش را برای ارتقای نام این برند به کار بست؛ تاجایی که امروزه موفقیت نام «نایب» مدیون تلاش های شبانه روزی اوست. سرانجام نیز در یکی از مسافرت های خود برای سرکشی شعبه ای در شمال ایران بر اثر تصادف درگذشت. اگرچه او تنها 44 سال عمر کرد؛ اما چنان سنگ بنای این مجموعه را محکم نهاد که به راحتی   نمی توان به آن آسیب زد.

نایب ساعی... رستورانی متعلق به تمام ایرانیان

امروزه نایب ساعی توسط خواهران نایب و به خصوص «هلن نایب» اداره می شود. این مجموعه سعی دارد تا در این دوران با ترویج فرهنگ عمومی و تخصصی غذاهای ایرانی، شأن و جایگاه واقعی «چلوکباب» را حفظ کرده و نمونه ای از یک رستوران استاندارد و متشخص را به همگان معرفی نماید. «چلوکباب» غذای ملی همۀ ایرانیان است و «نایب ساعی» نه برای یک خانواده بلکه رستورانی متعلق به همۀ اهالی این سرزمین است.

 

Nayeb Saei, heir to the first Chelo-kabab Restaurant in Iran

 

Nayeb restaurant is the oldest and the first Chelo-Kabab restaurant in Iran, dating back to about 150 years ago. Since then several branches of the restaurant have opened, each of which is different in terms of management, quality, menu items, prices, and interior design. Meanwhile, Nayeb Saei has the honor to host its customers in a 7-star and luxury environment by keeping quality of the original cuisine and an integrated management that he has inherited today.

 

The family tree of Nayeb Chelo-Kabab restaurant starts from Haajj Ali, Nasser-al-Din Shah Qajar’s special chef and the creator of Chelo-Kabab in Iran. When he went hunting along with Nasser-al-Din Shah in his youth, and he was asked by the king to cook a dish from the hunted meat which until that time the king had not eaten anything like that. Nasser-al-Din Shah liked it very much. Later, his son Nayeb Gholam-Hossein founded the first Chelo-Kabab restaurant in Iran in the form of modern European restaurants. 52 years ago, Iraj Neyeb, son of Nayeb Gholam-Hossein, started to build the current place of Nayeb Saei restaurant which has been one of the most luxurious Iranian restaurants ever since and has always been a hangout spot for many artists, musicians and senior figures of that time. Although starting with those years, but with the passing of Iraj Nayeb, management of the restaurant was further maintained by Reza Nayeb. Due to his intelligence and novel ideas and the addition of two other floors to the building, the Nayeb Saei restaurant entered a new phase. The interior design of the 3rd and 4th floors which are inspired by the Palace of Versailles, the architecture and unique layout of the interior, integrated management based on the patterns implemented in the best restaurants in the world, the purchase and equipping of decorative and special items, introduction of new ideas into the restaurant such as Nayeb gift card, setting up a special “Iftar menu” during the month of Ramadan and providing distinguished services in four very distinct and unique halls for about 500 people, invention of the “breakfast menu” in the shape of  a buffet and a selective menu which is offered in the third floor (from 6.30 a.m. to 10.30 a.m.), as well as provision of services at any time of the day (from 11.30 a.m. to 11 p.m.) are among the activities and measures taken by him; This is why Reza Nayeb is always referred to as the "founder of modern Nayeb". With his untimely death, the Nayeb Saei restaurant is run by Nayeb’s sisters, especially Helen Nayeb. Currently, Nayeb Saei group is trying to promote the general and specialized culture of Iranian cuisine, preserve the true status of “Chelo-kabab" as a national Iranian food for Iranians and introduce an example of a standard and distinctive restaurant to everyone.

 

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Haajj Ali (Creator of Chelo-Kabab in Iran)

We can refer to "Haajj Ali" as the “Father of Chelo-Kabab in Iran". He was originally from Tabriz and had a close friendship with Nasser-al-Din Shah Qajar during his youth. One day, when he went hunting along with Nasser al-Din Shah, the king asked him to cook some food from the hunted meat. He grilled some kebab which, as the Shah says, had never had such a meal until that time. After the start of the Nasser-al-Din Shah's rule in Tehran, he insisted to take Haajj Ali from Tabriz to the capital and chose Haajj Ali as his special chef. Following the developments of the Iranian Constitutional Revolution, Iran's economy took a new form and the economic artery of the capital, which was Tehran’s market, undergone remarkable developments. At the same with the advancement of Iran’s capital, Haajj Ali Nayeb was the founder and creator of the Chelo-Kabab in Iran, which was later introduced to the world as the epitome of our nation's national food.

 

Nayeb Gholam-Hossein (founder of the first Chelo-Kabab restaurant in Iran)

The creativity of Nayeb Gholam-Hossein, the son of Haajj Ali, in 1875 is an example in continuing his father's path and creating a Chelo-Kabab restaurant with a different service that nobody had seen anything like that until then. He bought 5 shops in the currency exchange bazaar and founded the aforementioned Chelo-kabab restaurant, and gradually became known as the "Nayeb Cheloyee”. This paved the way for his name to be known as the founder of the name “Nayeb” in Iran. The taste, savor and quality of great foods of this Chelo-Kabab restaurant attracted increasing numbers of customers and its name started to be known widely.

 

Iraj Nayeb (founder of Nayeb Saei)

After the death of Nayeb Gholam-Hossein, his son Iraj Nayeb set up the Nayeb Saei restaurant. This was about 52 years ago. After the founding of this group, due to his intimate friendship with many artists such as Hossein Tehrani (Tombak master and musician), artists and prominent figures as well as some of the country's most renowned people have visited the restaurant and have made it their hangout. The fact that today the name “Nayeb” is a credit and a valuable asset for Iranian Chelo-Kabab and offers services that the Iranian people deserve is the result of a lifetime career of Iraj Nayeb. Even in old age and with an ill body, he was still taking care of the quality control at Nayeb restaurant, so much so that in the time of the Iran-Iraq war when meat and butter were scarce on the market, they would get these items from Tehran and elsewhere with difficulty to avoid any changes in the quality of their foods.

 

Reza Nayeb (founder of the modern Nayeb)

Although from years ago but with the passing of Iraj Nayeb, management of the restaurant was further maintained by Reza Neyab. He was an intelligent man and had novel ideas and took part in activities with great interest. With the addition of two other stories to the restaurant building, many changes were made during his management.

The interior design of the 3rd and 4th floors which are inspired by the Palace of Versailles, the architecture and unique layout of the interior, integrated management based on the patterns implemented in the best restaurants in the world, the purchase and equipping of decorative and special items, introduction of new ideas into the restaurant such as Nayeb gift card, creating a special “Iftar menu” for the month of Ramadan and providing distinctive services in four very distinct and unique halls for about 500 people, invention of the “breakfast menu” as a buffet and a selective menu which is offered in the third floor (from 6.30 a.m. to 10.30 a.m.), as well as providing services at any time of the day (from 11.30 a.m. to 11 p.m.) are among the activities and measures taken by him; This is why Reza Nayeb is always referred to as the "founder of modern Nayeb".

He was the one who implemented world standards in restaurant management in Iran; since at that time, in addition to Nayeb Saei, management of the other four branches of the restaurants were also done by himself, he tried his best to promote this brand in his lifetime; To the point that today, "Nayeb" owes its success to him working day and night. Eventually, he died in an accident on one of his trips to visit one of the branches in northern Iran. Although he only lived to be 44 years old, but he laid the foundations of this group so hard that it could not easily be damaged.

 

Nayeb Saei ... A restaurant for all Iranians

Today, Nayeb Saei is run by Nayeb sisters, especially Helen Nayeb. This group aims to preserve the true status of “Chelo-Kabab" by promoting the general and specialized culture of Iranian cuisine and introduce an example of a standard and distinguished restaurant. “Chelo-Kabab" is the national food of all Iranians, and "Nayeb Saei" is not a restaurant for a family but a restaurant belonging to all the inhabitants of this country.