Chef Nathaniel Bolt
Personal Chef In Lillington
I am a Chef with over 20 years of experience and looking to step in to the private sector and away from big kitchens. I can and will prepare anything you want. My limits are never restricted. I can cater everything from single prepped meals to parties of 50 people. Fulfilling your desire is my pleasure.

More about me
For me, cooking is...
Therapeutic. Seeing you take that first bite, for me is bliss.
I learned to cook at...
I started cooking at a young age and have spent the last 20 year refining my skill.
A cooking secret...
If I told you they wouldn't be secrets.
My menus
Agave Chili Scallops - Pan seared Sea Scallops drizzled with Agave Reduction and Calabrian Chilis
Authentic, traditional guacamole served with blue corn Tortillas and Lime and Salsa Rojo
Build your own Tacos To include Steak and Chicken Options Simple
Calabrian Sausage and Goat Cheese Stuffed Mushrooms
Camarón Toastada - Bite size toastada topped with smashed avocado and Chili lime Shrimp
Caprese Skewers - Fresh: Grape Tomatoes, Basil and Mozzarella skewers drizzled balsamic honey reduction
Crab Cakes - Served with a Louisiana Remoulade Sauce
Crab Stuffed Mushrooms
Fresh Bruschetta
Goat Cheese and Peppadew stuffed Cocktail Tomatoes
Latkes - Great little potato and onion cakes
Meatball Crostini 3 per
Mexican Street Corn
Shrimp Canapes - Jumbo shrimp seasoned to perfection and seared on a bead of alfalfa sprouts and crisp cucumber cream
Wild Mushroom and Goat Cheese Flat Bread with Caramelized Sweet Onions
Traditional Hummus served with Pita Wedges
Sweet and Spicy Meatballs 3 per
Roasted Brussels Sprouts with crispy prosciutto drizzled with Balsamic Honey Reduction
Caprese Salad
French Dijon salad with country greens and goat cheese
Fresh Caesar Salad
Fresh Lemon and Arugula Salad with kumato tomatoes, lemon dressing with a touch of feta cheese
Honey Dijon salad with country greens and goat cheese
Classic French Onion Soup
Italian sausage and potato soup with spinach and fresh croutons
Pasta Neapolitan - Pasta with Pomodoro sauce and Fresh Mozzarella
Prime Rib - Slow roasted prime rib encrusted with fresh black pepper and garlic
Boeuf Bourgogne - All inclusive potatoes, carrots and onion. Served with crunchy French Bread
Braised Pork with an apple cream sauce -. Paired with green beans almadine and Roasted spring potatoes
Carne Adobada - Beef and roasted red chili
Carne Asada topped with Mango Chili Salsa and Grilled Shrimp served with Yucatan potatoes and Mexican Street Corn
Ny Strips-dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini
Cast Iron Rib-eyes dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini
Chicken Ala Mir. Breaded chicken topped with crab, shrimp and scallops in a cajun cream sauce. Served over dirty rice
Chicken Confit- served with Herbed Quinoa and roast sweet carrots
Chicken Saltimbocca - Pan Seared Chicken dressed with Lemon Butter Sauce, Roasted Tomatoes, Capers and crispy Prosciutto Over a bed of capellini
Cosenza Eggplant (Fresh eggplant, tomatoes, and peppers tossed in herbs and spices then pan fried till tender. Paired with a piece of baked feta and creamy orzo and spinach.)
Grilled Pork Chops with Fig Agrodolce - Charred Broccoli and Mushroom Risotto
Sweet Pineapple Pork - Slow roasted pork dressed in a pineapple teriyaki
Lemon and Olive Chicken with stewed potatoes
You choose the protein Rollitini. Fresh pasta stuffed with 3 cheeses and your choice of (chicken & spinach) (shrimp and peppers) (Italian sausage and calabrese chili) Other options available Served in a complimenting sauce. Roasted harvest veggies
Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of capellini , Dressed with Lemon Bur Blanc Sauce.)
Tuscan Surf and Turf. Steak Mondessa with broiled jumbo shrimp, seared asparagus and Rosemary Roasted Potatoes
Tequila and Hatch green Chili marinated Chicken over Yellow rice, served with Charro beans and Avocado
Spiced Chicken and Roasted Veggie Couscous
Salmon en Papillote - served with julienne potatoes and Broccolini
Roast Garlic and Rosemary French Pork Chops - Paired with Roasted Potatoes and Seasoned Broccolini
Roasted Portobello Mondessa (Large Portobello Mushroom caps marinated with fresh herbs, roasted then served on a bed of capellini pasta tossed in fresh herbs and olive oil. Paired with Broccolini
Assortment of Fresh Berries and Champagne
Bread Pudding - Rich custard soaked bread drizzled with a rum cream sauce
Chocolate Mousse
Risalamande - Sweet rice pudding topped with northern cherries and toasted almonds
Rich Chocolate Cake with Ganache
Tres Leche Cake
Tiramisu
Run Chata Cheese Cake
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Authentic, traditional guacamole served with blue corn Tortillas and Lime and Salsa Rojo
Agave Chili Scallops - Pan seared Sea Scallops drizzled with Agave Reduction and Calabrian Chilis
Build your own Tacos To include Steak and Chicken Options Simple
Ceviche With fresh Fish and Shrimp
Cochinita pibil - Single bite credo tacos with Grilled Shrimp, pickled onion and radish with fresh cilantro and lime
Mexican Street Corn Chowder
Fresh Caesar Salad
Carne Adobada - Beef and roasted red chili
Costillas de Puerco en Salsa Verde - Braised Pork Ribs in Tomatillo
Pescado Encarcelado - Fresh Market Fish Stuffed with Pico de Gallo and Shrimp
Tequila and Hatch green Chili marinated Chicken over Yellow rice, served with Charro beans and Avocado
Carne Asada topped with Mango Chili Salsa and Grilled Shrimp served with Yucatan potatoes and Mexican Street Corn
Flan
Tres Leche Cake
Run Chata Cheese Cake
What does your sweet tooth want?
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Fresh Bruschetta
Tomato Peltre - Summer veggies and an assortment of tomatoes with a smooth spiced custard
Goat Cheese and Peppadew stuffed Cocktail Tomatoes
Roasted Brussels Sprouts with crispy prosciutto drizzled with Balsamic Honey Reduction
Calabrian Sausage and Goat Cheese Stuffed Mushrooms
Caprese Skewers - Fresh: Grape Tomatoes, Basil and Mozzarella skewers drizzled balsamic honey reduction
Wild Mushroom and Goat Cheese Flat Bread with Caramelized Sweet Onions
Meatball Crostini 3 per
Pasta Neapolitan - Fresh Pasta with Pomodoro sauce and Fresh Mozzarella
Fresh Greens with heirloom tomatoes, aged Parmesan cheese and lemon vinaigrette dressing
Cast Iron Rib-eyes dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini
You choose the protein Rollitini. Fresh pasta stuffed with 3 cheeses and your choice of (chicken & spinach) (shrimp and peppers) (Italian sausage and calabrese chili) Other options available Served in a complimenting sauce. Roasted harvest veggies
Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of capellini , Dressed with Lemon Bur Blanc Sauce.)
Salmon en Papillote - served with julienne potatoes and Broccolini
Chicken Saltimbocca - Pan Seared Chicken dressed with Lemon Butter Sauce, Roasted Tomatoes, Capers and crispy Prosciutto Over a bed of capellini
Cast Iron Tenderloin -dusted with rosemary salt and topped with a Black butter. Served with a Fresh Sicilian garlic and evoo pasta with Broccolini
Roast Garlic and Rosemary French cut Pork Chops - Paired with Roasted Potatoes and Seasoned Broccolini
Tuscan Surf and Turf. Flat Iron Steak Mondessa with pan seared Branzino, seared asparagus and Rosemary Roasted Potatoes
Peach Panna Cotta,
Tiramisu
Rich Chocolate Cake with Ganache
Assortment of Fresh Berries and Champagne
Chocolate Mousse
Espresso Creme Brulee please allow 5 hours prep time
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Cold Dish Goat Cheese and Peppadew stuffed Cocktail Tomatoes
Fresh Bruschetta
Charcuterie board Contains (3-4 Seasonal Artisan Cheeses, 3 Cured Meats, 4 Spreads, Fresh Seasonal Fruit and Vegetables. Artisan Bread and Crackers. Gourmet Olives and Roasted Nuts
Roasted Brussels Sprouts drizzled with Balsamic Honey Reduction
Tomato Peltre - Summer veggies and an assortment of tomatoes with a smooth spiced custard
Classic French Onion Soup
Honey Dijon salad with country greens and goat cheese
Roasted Portobello Mondessa (Large Portobello Mushroom caps marinated with fresh herbs, roasted then served on a capelinni pasta tossed in fresh herbs and olive oil. Paired with Broccolini
Moroccan Vegetable Tagine (Simmered, succulent stew packed with potatoes, carrots, onions, garlic and spices all in one pot) paired with Algerian Couscous
Cosenza Eggplant (Fresh eggplant, tomatoes, and peppers tossed in herbs and spices then pan fried till tender. Paired with a piece of baked feta and creamy orzo and spinach.)
Wild Mushroom Portifino (Assortment of fresh wild mushrooms and spinach tossed with toasted pine nuts and spinach on a bed of capellini , Dressed with Lemon Bur Blanc Sauce.)
Peach Panna Cotta,
Tiramisu
Assortment of Fresh Berries and Champagne
Espresso Creme Brulee
Chocolate Mousse
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Cold Dish
Hot Dish
Salad
Soup
You choose the protein
Whats your sweet tooth want
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Chef Nathaniel's reviews
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