More about Nathan:

Chef Nathan is a native of Columbia. He attended The College of Charleston and the Culinary Institute of Charleston. Chef Nathan worked in Charleston for about 12 years under James Beard nominated chefs. He was the Chef de Cuisine at Anson about eight years. He has been an Executive Chef in Columbia for the past few years at Garibaldis and Colas. Chef Nathan has a love of all things local and enjoys learning about southern cuisine and culture. He is passionate about keeping artisanal southern food traditions alive to pass on to the next generation.

What is your favorite memory associated with food?

Professional Memory

I had the honor of cooking a showcase dinner at the James Beard House in New York City. I was the Executive Sous Chef at Anson in Charleston, and we were asked to cook a dinner that represented "Lowcountry Cuisine." We were flown to New York and cooked a six-course dinner for about 60 people. It was the most nervous I have been as a chef. We received a standing ovation after the last course!

Personal Memory

Cooking whole-hog BBQ with my grandfather for football tailgates and family BBQs. This taught me a lot about respecting food traditions and the food we are eating.

What advice do you have for anyone learning to cook for themselves?

You do not need expensive, fancy ingredients to create a special meal. Always cook within the seasons and use ingredients that are local to your area. Always remember: "If it grows together, it goes together."

What is a fun fact that the students should know about you?

I have a 17 year old pug named Fisher, and I am a huge college sports fan (baseball was my first passion).