Upon graduation from New England Culinary Institute, chef Ben Nathan traveled extensively through Europe to further his culinary education. From there, he took a position in San Francisco at the Cypress Club, getting hands-on experience in wood-fired cooking and California cuisine. When the opportunity arose to join master French Chef Jean Michael Bergougnous at L’Absinthe Brasserie in Manhattan, Ben returned to the East Coast for nine years.
After L’Absinthe, Ben returned to his native Boston where he worked at nationally acclaimed restaurants Chez Henri and Grill 23. In 2002, he helped open The Fireplace, a New England grill serving contemporary New England seafood and comfort food. The restaurant soon earned critical acclaim including a Boston Magazine “Best of Boston” award in 2003.
In 2005, Ben embarked upon a new adventure by moving to Austin where he joined the teaching staff at the Texas Culinary Academy, one of a handful of Le Cordon Bleu teaching institutions in the United States. While there, he became recognized as an exemplary Le Cordon Bleu chef. Ben then moved on to be the opening executive chef of The Belmont restaurant, and most recently was the executive chef of Austin’s beloved Chez Zee American bistro & bakery.