Raised on the westcoast of Vancouver Island, Nathan’s culinary pursuit has taken him from coast to coast. Nathan trained under some of the finest chefs in BC such as Edward Tucson, Rob Feenie, and Jeff Keenliside. His culinary training was done at OUC in Kelowna and worked at some famed restaurants throughout the region such as Frescos, Sook Harbour House, The Wickanninish, and The Marina Restaurant. Relocating to Newfoundland in 2011, Nathan headed the very successful restaurant Madison’s for 5 years in Steadybrook. Stylistically, Nathan focuses on locally sourced ingredients and enjoys creating regionally flavourful food offerings. These elements are currently available in his new venture Black Salt Catering across Newfoundland. After success in several BC provincial competitions, Nathan is excited to engage competition again at this years Gold Medal Plates in St. Johns this fall.