Nathan is a travelling charcutier, live fire chef, and business strategy consultant currently based in Berlin, Germany. He brings deep experience in the charcuterie and butchery world in the French, Spanish, and Italian tradition and has most recently served as the Chef-in-Residence at cooking schools in the Pacific Northwest. Nathan offers his insider’s experiences of Italy from his time spent as a stagisti with Dario Cecchini’s Macelleria in Panzano and with Alice Waters’ Rome Sustainable Food Project in Rome. He is an engaging teacher, a great road trip companion, and a wealth of (mostly) true stories. Having spent years working with Kate HIll and the Chapolard Family in Southwest France, Nathan has also served as an international authority on all things meat - he’s judged national charcuterie competitions on both sides of the pond and taught his methods as far away as Bogota, Colombia. He is currently an International Security Management Masters candidate at the Berlin School of Economics and Law and is focusing his thesis research on international food defense.

Nathan offers his insiders experiences of Italy from his time spent as a stagisti with Dario Cecchinni’s Marcelleria, in Panzano, Italy near Florence and with Alice Waters’ Sustainable Food Project in Rome. Having spent years working with Kate Hill and the Chapolard Family in Southwest France, Nathan seres as an international authority on all things meat. He's judged national charcuterie competitions on both sides of the Atlantic and has taught his methods in locales around the world.