CHEF NATE SNYDER

I believe in cooking from the source, the earth, from my heart directly to yours. I find cooking for others to be the ultimate expression of love and should be experienced with joy.  I fully believe food is medicine and honor the earth's bounty as such. I procure and prepare only the freshest most nutrient dense live foods available.  That means I work directly with local farmers and artisans who grow their food sustainably and with love. 

I was born and raised on an island in the Pacific Northwest where I had the opportunity to have worked under great chefs in thriving Seattle professional kitchens.  

Early on I studied and worked in a classical apprenticeship at Sazarac Restaurant in the Hotel Monaco in downtown Seattle, WA, a Kimpton Group Venture and pioneers of the Boutique Hotel movement.  Under the tutelage of Chef Jason McClure and the late extraordinary Chef Jan Birnbaum I worked my way up.  Then for five years I helped run the restaurant as the Lead Sous Chef and running kitchen operations for the 24 hour service Boutique Hotel Restaurant.   

Later I moved south and took the helm as Culinary Director and Executive Chef for Secret Table, a luxury multi sensory event company in San Diego CA.  Heading a world-class regenerative and organic culinary program while working from the “Coral Tree Farms” property we were Voted 2018 “Best Private Experience Creator” in Modern Luxury.  

During this time I also studied holistic nutrition at the Natural Healing Institute in Encinitas, CA. There I earned a Nutritional Chef Certification and also became certified as a Clinical Nutritionist to deepen my dedication to therapeutic cooking.

Simultaneously, I worked as a private chef for clients in SD County on a weekly basis creating local custom farm to table offerings and nutritional services to fit all my clients dietary needs.    

In essence, I express my life's passion and journey by serving and feeding others.  I believe in the preservation of heirloom plants and creatively celebrating them with an open heart and reverence for the land while highlighting their inherent qualities.  

My food is elevated regional American fare.  I respect traditions but love to bring in new ways to experience what came before me.  My food is hyperlocal, always seasonal, unique and delicious while my private services are unmatched. If you want to learn more and work with me, simply reach out today.