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.

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.

Chef Nathan's reviews

4.67

•

2 services

Nathan was great! He was quiet, very professional, dealt with our aggressive dog like a champ, and cooked me and my partner a delicious meal. We had plenty of unexpected leftovers, too (maybe since it was just the two of us?). Also, if you're vegan, he will accommodate you excellently.