About Chef Nate
From The Midwest To The A-List
Born and raised in “Motown” Detroit, I owe my life and work ethic to the blue-collar upbringing of my loving parents. Mixing grit, optimism and passion in equal parts, this is the story of the success and challenges that followed. Grilling outside in the dead of winter? Loved it, even as a kid. Sweating over a deep fat fryer at the local seafood bistro? Had a blast at my first cooking job!
Food would lead me across the globe and back again. As you’ll read, I took some risks in bootstrapped wanderlust and made some possibly fatal career mistakes along the way… Yet, it was wide eyes and culinary curiosity that lead me on a path to become one of the finest private chefs in Los Angeles.
The Five Star Finishing School
In 2001, along with a culinary degree from Henry Ford, I jumped from the fish-fry of a local bistro to the kitchens of The Ritz-Carlton in Dearborn, Michigan. They took a chance on me (a green culinary grad!) and I began my training in refined luxury service. The chefs of the Ritz exuded efficiency and a mastery of craft that had me in awe. I was immediately humbled yet excited to work with these culinary giants. I studied cookbooks at night, and by day cooked alongside my peers.
“Go West, young man!”
Taking only what could fit in the back of my Chevy, I made the drive West where I spent four years working in all five kitchens of The Ritz-Carlton, Laguna Niguel, including the Five-Diamond “Club Grill.” At 23, I was wild, self-assured and overly confident young cook, because by then I’d built up solid fundamentals. Yet knife skills and recipes alone don’t make you a Chef and there was more work to do ahead to earn that coveted title…
The Old World
My perspective on life and food changed forever when I decided to visit Europe. On a bootstrap budget, I backpacked 13-countries in an epicurean tour de force of the Old World. To do so, I sacrificed the comfort of a job I loved and racked up debt in my future career investment.
I traveled by train on a schedule that was loose, fast and sometimes frustrating. Eating everything from pizza in Napoli to Schnitzel in Munich, I was fully immersed in cuisine and foreign culture. Over those three months my perspective of the world and my small place in it came into focus as eventually I found my way back home.
Aloha, Maui!
After Europe, I had to choose working the three jobs to repay my debt, or bet it all on a temp gig opportunity in Hawaii. Again, I had to risk the life I knew in order to become the Private Chef I wanted to be.
Cooking fish, fruit and the abundance of the island on the farming estates of Ted Firestone became my inspiration.
I fed the chickens who gave me eggs for breakfast. I hunted venison for bonfire parties and foraged for passion fruit to temper my pastry skills.
I came into my own food style on the island of Maui. Deepening my respect for nature, food and its' relationship to the land resonates in my cooking to this day.
I Cook For You, Babe
Cher was my first big celebrity client as I seized opportunity to cook at her Malibu estate and in Las Vegas’ Caesars Palace, where the artist performed her residency.
Under her employ, healthy, nutritious and fabulous became my new normal. I admit, at first it wasn’t easy… but if I could hang with Hawaiian locals and wrangle a wild boar, I knew I could handle a few goji berries!
Working for Cher as her Private Chef helped me learn how clients’ desires change when they eat at home versus restaurants. Also, the skills, decorum and expectations required to work within the unique dynamic of a celebrity home.
Billionaire Boys Club
Over the next few years, I had the great fortune of cooking for both the California billionaire, Tom Gores and for a Russian billionaire on the French Riviera of Monaco and in Beverly Hills, respectively.
Chopping and working alongside the waves of the ocean, the life of a “yachtie” cruises past in the galley kitchen of a mega-yacht. Through the porthole window, I was inspired by buddhist temples, fishing boats and sunsets in an exhaustive, thrilling lifestyle from the Maldives to Monaco.
French Finishing School
Hand selected to join the 2011 “Hautes Etudes du Gout” culinary program, I studied advanced culinary theory through the University of Reims in Champagne, France.
One of only 18 students, I attended lectures on subjects like “The Aroma of Taste in Cooking” by leading theologians and enjoyed meals prepared by some of the finest French chefs. My understanding of the table as a showcase for family, culture and culinary art deepened as a result.
A Gig Going Gaga
In early 2012, I was ready to unpack my suitcase, but life had other plans for me. As the Private Chef for Lady Gaga, I embarked on a world tour with a round-the-clock, seven-days-a-week lifestyle.
We traveled all over the world from Asia, Europe and South America. I cooked either in hotel kitchens where I was given freedom to shop from their walk-in refrigerators, or I made food backstage at a show.
Cooking Backstage...
...I had a pop-up "road-kit" that functioned as a make-shift kitchen: Induction cook-tops and a tea kettle to boil water quickly, I sometimes had to cook without running water and/or electricity!
It takes a resourceful chef to make it good and quick because when the tour bus is ready to depart; me and my food had to be on it!
New York, NY
After the Gaga tour concluded in 2013, I secured internships at two of New York City’s most beloved restaurants, working with Daniel Boulud and Eric Ripert at Daniel and Le Bernardin, respectively.
Food is a trend-based industry where chefs set course for one another, often in restaurants. Mentorship under chefs you respect ain’t only for newbies! Successful chefs never stop learning.
Rocket Chef
Ready to finally unpack my suitcase, I started looking for a private chef job back in Los Angeles. When I heard that Sir Elton John and David Furnish were hiring for their Beverly Hills home I jumped at the chance.
I’d heard the job was challenging, not only because of Elton’s refined expectations, but also because the chef needed to double as house manager.
In addition...
From preparing delicious, nutritious meals, my responsibilities with Sir Elton also included hiring maids, vendors, overseeing work and caring for the artwork, all on a multimillion dollar property. Needless to say, I worked seven days a week as required!
Many had failed before me in this dual position, but this time was different… I thrived on the challenge and enjoyed the complexity & care that was necessary working for another ultra-discerning client.
Chef Mentorship
Now, with over 17 years of crazy, good, hard-fought globe-trotting culinary refinement, I’m back at your service with (PCG) The Private Chef Guild! That’s where I do chef mentorship and build community for Private & Personal Chefs In Los Angeles and Beyond…
Seasoned Professional
I’ve come a long way from my start in the Motor City but those roots are deep and keep me grounded in what excellence in food, service and business looks like.
A dedicated, professional ethic with mentorship by the most skilled and the experience, knowledge, network and credentials I’ve earned across my career are available to you.
So let's talk about what comes next!
CONTACT CHEF NATE
Contact Chef Nate for a private dinner, meal delivery, or to plan your boutique event
“Great Food & Good Vibes”