Chef Nathan Downs
Chef At Home in Oakland
Get to know me better
From scratch is always best! Cooking is more about technique than recipes and with the right technique you can seamlessly blend any flavors.
I was a professional chef, years of restaurant work crushed the love of cooking out of me. There were always problems to fix that an owner wouldn't allow. I actually teach for my primary job now, and I realized that after not running someone else's restaurant, I LOVE cooking again. You can actually taste the love and intent in cooking, so I'm back to enjoying cooking and the food is even better now because of that. I wish I had realized this years ago. Occasionally now I will do private chef gigs where I can focus my art and care into a single meal without having to grind lobster rolls for tourists. I live for watching people who eat my food happy, and blown away by the flavors.
More about me
For me, cooking is...
Edible Art and life...eating the most enjoyable thing people need to do to survive. Food should be healthy, and health doesn't compromise flavor.
I learned to cook at...
Being a stay home dad, I didn't want my kids growing up on processed foods. I learned how to make everything from scratch with no compromise on flavor
A cooking secret...
Local and fresh is always best. Any flavor can be blended if balanced. People can taste intent and care. Technique goes a long way, allowing freedom
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