An artist, competition fisherman and skateboarder, Nathan began his apprenticeship at age 15 when he left Nowra for Sydney restaurant Lucio’s. He ran a catering company called River Deli and then worked at Sepia for 18 months. Nathan is currently head chef at Blancmange in Petersham.
Nathan has a love of organic produce, methods and original ideas. “I have a passion for doing as much in-house as possible, for example, cheeses, preserves and charcuterie.
"My journey with food thus far has been controlled by a few factors, the main one being my passion for discovering the core fundamentals of different cooking styles.”