Chef Nathan Allen
Chef At Home In Billerica
Get to know me better
Committed to using local ingredients when possible and preparing them using refined European techniques
I graduated culinary school in the year 2000 which gave me a solid understanding of classical techniques and food safety. I have been a professional chef for 25 years. I worked in Europe for a few years and I became exposed to farm to table cuisine in Vermont. I have worked in big city hotels and a bistro in a ski town. One summer at an organic farm taught me a lot about where our food comes from. In my personal life I am a vegetarian and eat healthy. I enjoy making healthy and ethical food taste great. I have no problem cooking whatever my customers desire.
More about me
For me, cooking is...
A way to provide nourishment for people using skills that I have developed over many years. Cooking is an expression of my values and worldview
I learned to cook at...
A culinary school, Johnson & Wales in Rhode Island. I learned a lot doing hands on training in Paris France shortly after.
A cooking secret...
Respecting classic preparation of dishes while using the best local ingredients.
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