Nathaniel’s mom says it best: “When Nathaniel was turning three, I asked him what he wanted for his third birthday. He said, ‘Quiche.’” It seems that ever since, Nathaniel’s love for food has never been far from reach. Raised in California, he attended the University of Santa Barbara and pursued a degree in the biological sciences—a study which only intrigued him more with regards to the intricate chemistry of food.
Throughout college, his experiences serving and bartending in clubs and restaurants in Southern California helped him to hone his customer service skills. Shortly after, he combined his love of food and customer service and entered restaurant management. For years he directed front of the house management, kitchen management and assisted in menu creation for some of Santa Barbara’s most well known restaurants, leading his team in consistently plating 1,300 plates per day.
At the World-Famous El Paseo in Santa Barbara, Nathaniel found the beginnings of his passion for special events. While coordinating their annual week-long fiesta parties and planning corporate holiday events and weddings, he discovered how to combine his love for fine cuisine and special event management.
From there, Nathaniel’s transition to the catering industry was inevitable. He and Contemporary Catering, then a young, boutique caterer, were a match made in heaven. With his presence, Contemporary Catering quickly became a major contender in the Los Angeles catering industry. He focuses daily on generating the volume and client base necessary for the foundation of a successful, client-oriented company specializing in custom-created menus. From overseeing production and operations management to designing a nine-course tasting menu with five-star service, Nathaniel’s dedication to his clients and his company is unparalleled.