Nathan Richard’s passion for food was forged in Thibodaux, LA. As a child there he helped his grandfather raise livestock and vegetables while also learning how to cook authentic Cajun cuisine with his father. Nathan’s family’s being avid shermen and hunters set the foundation for his deep appreciation for and knowledge of the fish, fowl and livestock found in South Louisiana. Nathan began working at Commander’s Palace under Chef Tory MacPhaille, where he served as pastry chef, sous chef and in-house butcher for five years. Next, he moved to Europe to study different food culture, focusing specifically on charcuterie from some of the most renown butchers in France and Italy. Upon returning stateside Nathan settled in Charleston, S.C. There he worked first for Mike Lata at Fig and later with Sean Brock at McCrady’s and Husk, gaining a reputation for inventive bourbon, bacon, and lard desserts in the process. Nathan’s return home to Louisiana brought him to Lafayette to hone his sausage-making and charcuterie skills at Cochon under the guidance of Donald Link. Next, he was tapped by Chefs John Folse and Rick Tramanto to lead the butchering and charcuterie programs at New Orleans’ Restaurant R’evolution. His first Executive Chef position was at the bustling Kingfish in New Orleans, where he worked for three years before accepting the Executive Chef position at Cavan in Spring of 2017.