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Nathan Brindle
Nathan Brindle
State: NSW
Age: 23
Head Chef
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.”
Age: 23
Head Chef
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.”
Nathan lives with his fiancée and her family. He has a younger brother who lives with his mother and her partner. Nathan’s father passed away when he was just eight years old.
Nathan’s dream is to have his own restaurant or eatery with installation art in the dining room that explains the cooking process. Nathan always draws his dishes before creating them and he wants the public to understand the process.
Nathan’s dream is to have his own restaurant or eatery with installation art in the dining room that explains the cooking process. Nathan always draws his dishes before creating them and he wants the public to understand the process.
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