MEET CHEF NATHAN

FOOD, HOSPITALITY & A LIFE BUILT AROUND THE TABLE

For Chef Nathan, food has never been simply about putting something on a plate.

It's about where that food came from. How it was grown. How it was raised. Who cared for it before it ever reached the kitchen—and what we choose to do with it once it gets there.

It's also about the people sitting across from you when the plate finally reaches the table.

Nathan has spent more than 15 years working in food and hospitality, from the world of Disney to Forbes Five-Star and AAA Five Diamond hospitality environments, along with private chef experiences in Montana, Florida, and North Carolina.

He studied Food Service Entrepreneurship at Johnson & Wales University, building a foundation not only in food, but in the business and hospitality that surround it.

Each of those experiences taught him something different.

Disney reinforced that hospitality isn't simply about providing a service. It's about creating an experience and paying attention to the details people remember.

Fine hospitality taught him standards, discipline, technique, and the importance of anticipating a guest's needs.

Private cheffing brought everything closer to home—literally.

And somewhere along the way, the question became less about how elaborate a plate could be and more about where the food on that plate actually came from.

GETTING BACK TO THE ROOTS

One of the reasons Nathan was drawn to this side of the culinary world was the freedom to become more connected to the ingredients he cooks with.

To visit the farm.

To know the farmer who grew the tomatoes.

To understand how an animal was raised.

To buy from the people growing, raising, catching, and producing food in the communities around us.

And then to take those ingredients into someone's home and turn them into something that brings people together around their own table.

That connection matters.

Radici at the Table prioritizes local farms, growers, producers, markets, and North Carolina waters whenever possible. Menus are allowed to move with the seasons because that's how Nathan believes food should work.

Sometimes what's growing nearby should determine what's for dinner—not the other way around.

It's cooking with a sense of place.

And it's one of the reasons Radici exists.

THERE'S MORE TO THE CHEF THAN THE CHEF COAT

Food may be a huge part of Nathan's life, but it's far from the only thing that inspires the way he cooks.

He loves to travel—not simply to see somewhere new, but to experience it. That love of exploration eventually led Nathan and his wife, Ashley, to become co-owners of Dawn of Adventures, their travel agency.

For Nathan, travel and food have always gone hand in hand.

That usually means finding the food people actually eat, sitting down with a good glass of wine, wandering through a local market, discovering a restaurant tucked away from the obvious places, and learning a little more about how people somewhere else live.

Those experiences inevitably find their way back into the kitchen.

A flavor. A technique. A bottle of wine. A conversation. A meal that was so simple it shouldn't have been memorable—but somehow was.

Nathan believes some of the best ways to understand a place and its people are through what they grow, what they cook, and what they put on the table.

That philosophy has also shaped the way Nathan and Ashley approach travel through Dawn of Adventures: experiences should be about more than simply getting somewhere. They should create stories, connections, and memories that stay with you long after you come home.

And when he's not cooking or traveling, there's a pretty good chance you'll find Nathan around another kind of table—rolling dice and telling stories over a game of Dungeons & Dragons.

Because whether it's a great dinner, exploring somewhere new, opening a bottle of wine, or spending a night building an imaginary world with friends, the common thread is pretty simple:

Good experiences are better when they're shared.

PULL UP A CHAIR

At the end of the day, great food doesn't have to be complicated or formal.

It should start with ingredients worth caring about, be prepared with intention, and be shared with people who matter.

Radici at the Table brings together the things that have shaped Nathan—years of hospitality, a love of travel and great food, a connection to the people who grow and raise what we eat, and the joy of taking care of others through a meal.

Whether we're filling your refrigerator for the week or serving five courses for a celebration, the goal is the same:

Cook thoughtfully. Source intentionally. Take care of the people at the table.

WELCOME TO MINE.