Argent Restaurant & Raw Bar
Executive Chef, hails from Northern California, where he began cooking at the age of 17. After having studied at the Western Culinary Institute in Portland, Nathan moved back to San Francisco and began working at the Fifth Floor under famed Chef Laurent Gras, and then at the renowned Restaurant Michael Mina. After several years, Nathan decided to head east, stopping in Chicago to help open L20 with Chef Gras. Under his direction, Nathan helped lead the team to three Michelin stars in 2010. From there, he headed east to New York City to be a part of the BLT Group as a corporate chef.
Now, Nathan is back in Chicago to helm the kitchen at Argent restaurant, bringing his attention to detail on the plate in a relaxed setting. He focuses on refined American fare grounded in both classical and contemporary techniques, and takes a holistic approach to cooking, showing how only a strong team in both the back and front of the house can create and deliver good food.