Nathan Gresham
Chef de Cuisine
Ngresham@galatoires.com
After graduating from the Louisiana Culinary Institute in the fall of 2005, Chef Nathan Gresham started out as a line cook for Galatoire’s Bistro and worked his way up the ranks to Banquet Chef and Sous Chef and was recently named Chef de Cuisine.
Gresham has worked in numerous restaurants nationwide, starting off at Anthony’s Market, a New Orleans-Delta style restaurant in his home state of Mississippi. He went on to work in several fine-dining establishments in Yellowstone National Park and gained high-volume experience as Sous Chef for the historic Lake Hotel. Gresham later moved to Steamboat Springs, CO and worked at the Epicurean Café under award-winning Executive Chef Rebecca Pauvert. He also apprenticed under French native and Master Butcher Marco Pauvert. |
