Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Nathan Thatcher

Bethlehem,PA

Summary

A dynamic Chef with a proven track record at The Trapp Door Gastropub. I excel in menu development using local produce and innovative cooking techniques. Highly motivated, passionate and proficient.

I find the most joy in fermenting foods and baking breads. Skilled in team leadership and inventory management, I am a humble person in the kitchen with no ego, and a great desire to always continue learning and teaching others.

Overview

22
22
years of professional experience

Work History

Sous Chef

Lehigh Country Club
08.2021 - Current
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Executive Chef

The Trapp Door Gastropub
09.2012 - 06.2021
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Prepared high quality fine dining dishes in a relaxed gastropub setting, with a primary focus on fresh local produce, eggs, and proteins.
  • Created all menu items in-house; charcuterie, various smoked meats and fish, pickled and fermented items, desserts and ice creams.
  • Utilized modern and molecular gastronomy cooking techniques.
  • Constantly changing menu dependent on seaonality and what was offered from local farms during any given week.
  • Managed all inventory and ordering, as well as all food and menu costing.
  • Executed bi-monthly five to eight course beer dinners featuring a specific featured brewery.
  • Executed out many private catering events, large off site functions, and fully prepared thanksgiving meals

Executive Chef

The Bookstore Speakeasy / Tap And Table
08.2010 - 08.2012
  • Created menus for both restaurants.
  • The Bookstore featured a three course, prixe fixe menu that would change weekly.
  • Collaborated on monthly five course cocktail dinners featuring special bartenders from well known bars in New York and Philadelphia.
  • Focus on using local farms and produce, locally foraged mushrooms, and meats.
  • Split time between managing both kitchens.

Sous Chef

The Glasbern Inn
09.2007 - 08.2010
  • Gained experience developing menu items utilizing all ingredients produced and raised on property including: chicken, pork, duck, lamb and grassfed beef. All vegetables, herbs, and eggs also produced from on-site farm.
  • Learned butchering techniques, charcuterie preparations and sausage making.
  • Oversaw kitchen staff and assisted with ordering
  • Assisted, when necessary, with the care of farm animals.

Line Cook / Junior Sous Chef

The Brick Tavern Inn
09.2005 - 08.2007
  • Started out working saute' station in high volume and fast paced kitchen
  • Completed daily menu prep and created daily and weekly menu features.
  • Assisted executive chef with creating new and specialty menu items.
  • Learned traditional french cuisine and french cooking techniques

Line Cook

Abruzzi On Main
06.2002 - 07.2004
  • Started out as a dishwasher, showing interest in food and cooking
  • Learned basic cooking techniques, skills and procedures.
  • Transitioned to working cold side, and eventually grill station.

Education

Specialized Diploma - Culinary Arts

Northampton Community College
Bethlehem, PA
05-2007

Skills

  • Team Leadership
  • Kitchen leadership
  • Food Safety and cleanliness
  • Inventory Management
  • Great Communication
  • Menu Development
  • Skilled in fermentation
  • Pastry and bread baking

Languages

English
Native or Bilingual
Spanish
Limited Working

Timeline

Sous Chef

Lehigh Country Club
08.2021 - Current

Executive Chef

The Trapp Door Gastropub
09.2012 - 06.2021

Executive Chef

The Bookstore Speakeasy / Tap And Table
08.2010 - 08.2012

Sous Chef

The Glasbern Inn
09.2007 - 08.2010

Line Cook / Junior Sous Chef

The Brick Tavern Inn
09.2005 - 08.2007

Line Cook

Abruzzi On Main
06.2002 - 07.2004

Specialized Diploma - Culinary Arts

Northampton Community College

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