After gaining his professional chef diploma at Westminster Kingsway College, Nathan expanded his culinary horizons at a private member’s club in Florida. Eager to learn how different kitchens and cultures operate, he says he couldn’t say no to the chance to head to the States and develop his skills.
Competitions and Mentorship
Nathan also spent six months enhancing his knowledge at the Michelin-starred Fordwich Arms. Now a sous chef for BaxterStorey, he has been with the company for three years and competed in various competitions such as the Graduate Awards, Annual Awards of Excellence and Young National Chef of the Year along the way.
Mentored by Simon Webb, Nathan describes Simon as having pushed and supported him in the competition world but also professionally, helping him be the best chef he can. He also highlights Adam Byatt and his team at Trinity as an inspiration for their minimalist, traditional yet modern take on food.
Inspired by Sustainability
Nathan’s cooking is all about sustainability, zero food waste practices and farm-to-fork principles. Much of his inspiration comes from constantly trying to learn new skills in this area and incorporate what might traditionally have been food waste. He also loves to connect with other chefs to exchange knowledge and improve himself.
Enjoying Life in and out of the Kitchen
The way in which you never stop learning is one of his favourite things about being a chef. Alongside this, he loves working as a team in the kitchen and firmly believes the right team makes everything run smoothly.
When he’s not in the kitchen, Nathan can be found outdoors spending time in nature, camping or walking with his partner. He also relaxes with films and cooking shows. He admits he soon misses the kitchen though and loves the opportunity to bake or cook something he wouldn’t normally do.
Looking to the Final
Entering competitions is something that has shaped Nathan, he says having to create an exceptional dish within a time limit really pushes him. Nathan is stepping up to compete in the National Chef of the Year for the very first time and looks forward to meeting his fellow competitors and the judges. He says he still can’t put into words how it feels to know that such a talented brigade of judges will be tasting his food. He lives by a motto of never staying still and never saying no to opportunities. He has these words firmly in mind as he enters the final, eager to test his skills against the best in the country.