At 26, Imad Hasnain is Sous Chef at one of New York City’s most celebrated Michelin-starred restaurants. Born in Karachi andraised partly in Saudi Arabia, he traded a path toward computer science for a career in the kitchen, training at the Culinary Institute of America — one of the most rigorous culinary programs in the world — before joining The Modern four years ago as a Chef de Partie and earning a promotion to Sous Chef a year ago.
In this Q&A, Chef Imad talks through a typical day on the line, the lessons a high-pressure kitchen has taught him about leadership and follow-through, and how years of being in the kitchen and facing its challenges have given him a new appreciation for the Pakistani food he once dismissed as a kid.
What does a typical day look like for you as a Sous Chef at The Modern?
I get in at 7:30 as the opening sous chef and get the kitchen organized, making sure my team has what they need. Once production’s underway, I prep for the next day. Service runs 11:30–3:00, then we reset for dinner. On a good day, I’m out by 6:30 pm.
How do you manage and motivate a kitchen team in such a high-pressure environment?
Keep smiling through the pain, keep smiling through the strife, keep smiling through the fatigue. We chose this, we love this, so we do it with a smile. Otherwise, what’s the point.
What is the most important lesson working at a two-Michelin-starred restaurant has taught you?
Discipline and the ability to follow through. This industry teaches you to be resilient and to get things done — sometimes scrappy, sometimes finesse. Regardless of how much you love something, there will be days you don’t have the energy for it, but separating what has to be done from what you want to do is something the kitchen taught me early. To love something is to consciously choose it every day — it’s an action.
Who are the chefs — outside of Chef Lipuma — that have inspired you the most, whether you’ve worked with them or not?
Countless chefs have impacted me, but more than them, the cooks I’ve cooked with — especially one named Jose. We started together, pushing each other to the limit. Age gap, skill gap, none of it mattered — we competed every day to be the best we could be.
Has your relationship with Pakistani food changed since becoming a professional chef — do you see it differently now?
Growing up, I never appreciated Pakistani food — too spicy, the cilantro made it taste like soap, it never made sense to me. I was fixated on Western food. But years of cooking and eating Western cuisine made me realize the beauty of my own culture and its nuances.
What did it feel like the first time you walked into The Modern as an employee?
It felt like a fresh start. I was nervous, timid, but ready to leave my mark — to work as hard as I could to prove that the people who gave me this opportunity, in this enormous, marble kitchen, hadn’t misplaced their faith in me.
Was there a specific dish or meal that made you fall in love with cooking — the one that started it all?
A one-pot chicken Alfredo from Tasty. My mum sent me the video and asked if I could make it for dinner. I took the challenge — it seemed simple, seemed yummy, and for once I could be useful.
What does leadership mean to you as a Sous Chef — how do you look after the people in your team?
Leadership is taking care of those who take care of you — to guide, nurture, and show empathy, because we’ve all been lost at some point and needed someone to show us a road to walk. Sharing my joy and ambitions with my team, and watching them dream as big or bigger, is what drives me — lending a hand, a shoulder, or a push, whenever it’s needed.
The proof is on the plate — head to The Modern MoMA NY and see what all the fuss is about.
We thank Imad for taking his time and we wish him all the best for the future.
