Chef Nathan had the privilege of growing up in the San Francisco Bay Area, where he developed an appreciation for the regions extraordinary ingredients and diverse food culture. His formal training in classical French and contemporary California cuisine, as well as extensive experience in Japanese, Italian and Eastern European techniques, lends to the unique flavor profiles, precision plating and and highly technical, yet effortless, dishes he creates. While he has held positions at some of the best Michelin starred restaurants in San Francisco, Napa, France and Japan his passion lies in finding the best product possible and serving it in a fun, dynamic and purposeful way. We know you will be truly inspired by Nathan’s experience and travels once your try his Pan Roasted Filet with Smoked Potato, Sansho Pepper & Miso Butter, his Avocado Shibazuke, or his Crispy Skin Salmon with cucumber, charred green onion powder and buttermilk potato sauce.