Anderson

Nat Blanford started in the restaurant business working at his uncle's A&W Rootbeer Stand. Chef Nat was hired to wash dishes, but on his first day he ended up working the line when the grill cook didn't show up. Chef Nat joined the Army after high school to raise money for culinary school. Nate spent four years stationed in Germany where he worked in an operating room. Perhaps this is where he perfected his knife skills! He decided to enroll in the Culinary Arts Academy at the University of Southern Mississippi. While in school, he worked at the Four Diamond Beau Rivage Hotel and Casino under Chef Michael Giampi, who was a James Beard Nominee. Since then, Chef Nat has fine-tuned his culinary skills by working onboard a cruise ship, as the sous chef at The Schuster Center for Performing Arts in Dayton, Ohio, as Chef de Cuisine at Mesh Restaurant under Chef Paul Sturkey, as the Food & Beverage Director at Maketewah Country Club, and most recently, as the corporate chef overseeing Trio Bistro & Embers Restaurant. Chef Nat is excited to bring his passion for hospitality, exceeding expectations, and creating delicious food to Kitchen 1883!