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 around 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 with wide eyes and culinary curiosity that lead me on a path to become one of the finest private chefs in Los Angeles.
Ritz Carlton
From Culinary School at Henry Ford Michigan, to the kitchens of The Ritz-Carlton in Dearborn. I started a life-long training in refined luxury service.
The chefs of the Ritz exuded an efficiency and mastery of the 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 with 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” which also had 3 Michelin stars. At 23, I was ready for whats’ next; because by then I’d built up solid fundamentals. Yet, knife skills and recipes alone doesn’t make you a Chef. There was more work to do in-order to earn the title of Chef.
The Old World
My perspective on life and food changed forever when I travelled Europe as a young chef
On a budget of little and less, 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. But in return, my life and career was forever changed for the better.
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, making desserts working with the the abundance of the island on the farming estates of Ted Firestone forever became an inspiration.
I fed the chickens who gave me eggs for breakfast. I hunted venison for bonfire parties and foraged for passion fruit to sweeten 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 accepted an 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!
As a Cher Private Chef, I replised that food that we every day at home, is different from what you go to a restaurant for. Home cooked vs restaurants
Also, was able to further refined the skills, decorum and expectations I learned at the Ritz-Carlton; and what was required to work within celebrity home.
Billionaire Boys
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. Private planes, tour busses and the need for a bigger passport was the best time of my life.
Cooking Backstage For Lady Gaga
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!
Inspiration never sleeps and I love gypsy life.
It takes a resourceful tour 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 inspire one another, often in restaurants. Mentorship under chefs you respect ain’t only for newbies! True chefs never stop learning and honing their craft.
Rocket Chef
Ready to finally unpack for good, I started looking for work back in Los Angeles. When I heard about a job for Sir Elton John Private Chef . He was hiring for his Beverly Hills home and 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.
House Manager & Chef Elton John
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 in Beverly Hills . Needless to say, I worked seven days a week as required.
Many had failed before me in this dual position of House Manager & Private Chef, but this time was different. I thrived on the challenge and enjoyed the complexity & care that was necessary working for another ultra-discerning client.
I outlasted all of my previous hires and held the full time position for over two years.
Contact Chef Nate for private dining, meal-prep, Destinations & boutique events
What’s Next Chef?
My current clients include Reed Hastings the founder of Netflix. Mr Lous Vuitton himself Bernard Arnault Private Chef the richest man in the world. And yes, Private Chef Mariah Carey Full Time in 2018 through 2019.
So as you’ve read, I’ve come a long way from my start in the Motor City to the coast of California. My early work in Michigan has kept me grounded and So-Cal became my life long home.
Contact me if you’d like to discuss a boutique private dinner or travel destination.
