Nathan Roberts

I originally went to school for tourism and hospitality management during which I fell in love with the restaurant aspect of it and changed my field of study to culinary school where I graduated with with a Red Seal Degree—Canada's trade equivalent of a bachelor’s degree—a which began a decade long career. I started training by apprenticing in pubs before moving on to fine dining restaurants. After about 5 years I was presented with my first head chef oppertunity at a remote fishing lodge, where I delivered fine dining private dinners and acted as head baker and chef to a café by the same owners. Afterward, I helped open an independent diner, before returning to the lodge as head chef for one final year.

In October 2023, I relocated to Leeds, working at a fine dining French restaurant before moving into my current role at an independent establishment; as well as my Canadian qualifications I do hold the following here; haacp, food allergens (natashas law) and food safety level 2.

During my time as a head chef I had 2 apprentices train under me. My teaching style is more empathetic and explaining how and why things work rather than a strict "do as I say". I believe in passing down knowledge and techniques and I want to see my students thrive. I believe in more of leadership role rather than being a manager. As part of my expertise I have in depth knowledge in creating strict budgets, food costs, order guides, menu development and reducing food waste. If you have any question please reach out.