meet the team
When Nathan landed in Washington, DC from Sydney in 2019, he wasted no time diving into his next chapter. Less than two weeks after arriving, he applied for a stage at minibar by José Andrés and the rest, as they say, is history. Starting off on the prep and hot line, he quickly proved himself as a core part of the team. When minibar reopened after its COVID closure, he stepped up as sous chef to help lead the rebuild. Now, as executive sous chef, he’s played a vital role in helping shape our current team and uphold an experience that continually pushes the limits of modern dining.
Ask him what his favorite part of the day is, and he doesn’t hesitate: service. “It’s that moment when everything else falls away and it’s just you and the guest,” he says. “I never thought I’d be so guest-facing, but now I live for that interaction. Hearing the gasps, seeing their reactions, listening to them say this was the best meal of their life.” For him, every course at minibar is more than food, it’s a story, a memory, a connection to the farmers and partners who make each ingredient possible. “We start with taste, always,” he adds, “but the goal is to take flavor to a level that’s worthy of our Michelin stars.”
With over 15 years of cooking under his belt, and six of those at minibar, he’s not the type to pick favorite courses easily. But when pressed, a few dishes stand out. “The pistachio tart is a technical dream. The chicharrón is deceptively simple but so fun to make. The cauliflower and caviar dish plays with presentation in a way that always trips guests up. And the donuts...man, they’re so nostalgic but completely unexpected in flavor."
When asked what life outside of minibar looks like, he went straight to the comforts of home. “A sausage roll when I’m missing Australia, or a shepherd’s pie in the middle of winter, it just hits differently,” he says. And while time off is rare, he’s found one unexpected outlet: golf. “It’s my chance to be bad at something else,” he laughs. “It keeps me humble."
From Sydney to DC, from staging to leading one of the most innovative kitchens in the country, Nathan brings passion, precision, and heart to everything he does. And if you’re lucky enough to sit at minibar’s counter, you’ll see and taste every bit of it.