Nate Garyantes, Executive Chef
Executive Chef Nate Garyantes grew up in a restaurant family fostering his interest in the culinary arena at an early age. His restaurant career began after his three-year enlistment, from 1992 to 1995, in the United States Army where he earned an expert rating in marksmanship and the Expert Infantry Badge.
Following his military service, Garyantes enjoyed stints in a variety of kitchens throughout the country including Shorebird Restaurant in Waikiki, Hawaii as well as the award-winning School’s Inn Restaurant; Vault Steakhouse and at Chef Lawry’s landmark, Restaurant 821 in Wilmington, Delaware.
In 2008, he was tapped by José Andrés’ ThinkFoodGroup in Washington, DC, to work as the executive sous chef at Café Atlantico. In October 2009, he was promoted to Andrés’ renowned six-seat innovative minibar, where he worked with Creative Director Ruben Garcia to create groundbreaking new dishes. In September 2010 during his tenure with ThinkFoodGroup, Garyantes got the opportunity to work in the “Kitchen Stadium” on Iron Chef America on the Food Network; he served as sous chef for competing chefs Ruben Garcia and Katsuya Fukushina during their victorious cook off against Iron Chef Garces. Then in January 2011 Ashok Bajaj appointed Garyantes as executive chef of the newly renovated Ardeo+Bardeo.