Nathanial is a passionate chef with more than 17 years of culinary experience. After graduating from the Great Lakes Culinary Institute in 2012, he worked under Executive Chef Myles Anton at Trattoria Stella and quickly rose to a sous chef role. Chef Nathanial recently started a small private chef/catering company to further his desire to educate people and cook fresh, local, and amazing tasting food. He’s an advocate of healthy eating and always pursues locally sourced ingredients to emphasize the importance of freshness.
Local farms featured in this dinner’s menu:
- Buchan’s (Old Mission)
- Double L Farm (McBain)
- Gallagher’s (Traverse City)
- Leelanau Cheese (Suttons Bay)
- Norconk Farm (Honor)
- Sigsbey Farm (Traverse City)
- Sweetgrass Farm (Buckley)
- Werp Farm (Buckley)
- Zenner Farm (Buckley)
FAQs