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CHEF NATHAN RICHARD
At Kingfish in New Orleans’ French Quarter, Chef Nathan Richard serves cuisine influenced by his Cajun upbringing and the bounty of local ingredients. The native of Thibodaux, Louisiana, learned about cooking from his father and gardening from his grandfather.
“I always had something to do with either farming or cooking,” Nathan says. “Growing up on the bayous, everybody has a garden.”
Nathan started out in New Orleans at Commander’s Palace, working his way up the line. He then worked in Charleston, South Carolina, before returning to help open Cochon Lafayette, where he mastered his butchering skills under the tutelage of 2006 Chef to Watch Donald Link. He moved on to become the butcher at Restaurant R’evolution before joining Kingfish as executive chef in 2015.
At Kingfish, Nathan puts a spin on traditional Cajun flavors. His menu includes Alligator Bolognese with Sassafras Pasta, Redfish on the Half Shell Tacos, and Char Siu Smoked Pork Steamed Buns, in which the pork is dyed pink with Big Shot soda—a New Orleans favorite.
Nathan serves charcuterie on wooden cutting boards that he makes himself. His philosophy is that if he can make something himself, he’s going to do it.
That mindset plays a part in Nathan’s ultimate goal to open his own restaurant one day. “I think it would be cool to open a restaurant where everything is made in house, including what you’re eating on,” he says.
Recipe
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Meet the 2016 Chefs to Watch.
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Pick up a copy of the Louisiana Cookin’ September/October issue for our 2016 Chefs to Watch coverage.
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