Executive Chef Nate Cayer has been with The Godfrey Chicago since it opened in 2014, bringing with him an East coast sensibility to the hotel’s culinary program.
He began his career as a chef at the age of 18, when he attended the New England Culinary Institute, and since then has worked in restaurants across the country. Upon moving to Chicago in 2012, Chef Cayer has worked under the guidance of Chef Riley Huddleston, assisting as his Sous Chef and learning how to run a kitchen. Now, he oversees the culinary program for The Godfrey Hotel Chicago, including Dolce Italian, a modern Italian restaurant, I|O Godfrey, the hotel’s popular rooftop bar and lounge, and the hotel’s banquet catering team, bringing sophisticated, yet approachable fare to the hotel's guests and locals alike.
In his new role, Chef Cayer conveys his culinary passion in the day to day operations of the kitchen, through the creation of new menus for the bar/lounge and banquet services. He always strives to make dining at The Godfrey Hotel Chicago an unforgettable experience
While the culinary arts are surely a great passion for Chef Cayer, he is first and foremost a family man. He says having his son was by far the best thing that’s ever happened to him. In his spare time he enjoys exploring the plethora of Chicago restaurants and spending time with his son, Rowan.