Originally from Thibodaux, Louisiana, Nathan Richard’s passion for food developed early. Growing up, Richard helped his grandfather raise livestock and vegetables, while also learning how to cook authentic Cajun cuisine with his father. When not cooking, his family fostered his passion for hunting and fishing, giving him a deep appreciation for the region’s resources.
In 2003, Nathan moved to New Orleans and began working at Commander's Palace, where he held positions as pastry chef, sous chef and in-house butcher for over five years. Ultimately, it was his time at Commander’s Palace that inspired him to enroll in culinary school at Delgado Community College. Following graduation in 2008, Richard began to travel throughout the world, learning about different cultures and cuisines. He spent two months in the U.S. and British Virgin Islands, where he worked on five different islands. In the spring of 2009, he traveled Europe where he studied charcuterie in France and Italy under the supervision of some of the best butchers in Europe. In 2009, he returned stateside, settling in Charleston, S.C., where he worked in some of the city’s most celebrated restaurants, including Fig, McCrady’s, Husk and High Cotton, gaining a reputation for his inventive bourbon, bacon, and lard desserts.
In 2011, Richard returned to his home state where he fine-tuned his sausage-making and charcuterie skills at Cochon Lafayette. He later accepted a position at New Orleans’ Restaurant R’evolution, where he translated his wealth of knowledge into a career as butcher and curator of the charcuterie program for over two years. Simultaneously, Richard became an adjunct Professor at The Chef John Folse Culinary Institute at Nicholls State University and continues to teach Advanced Garde Manger and whole animal butchering.
Calling upon his international experience, and Cajun culture, he began experimenting with a broad range of ingredients and processes to create what he calls “Pig Magic.” In 2012, he was appointed executive chef at New Orleans’ bustling Kingfish Restaurant, where he helmed the kitchen for nearly three years, garnering a host of accolades. In 2016, he was a named among the Great Chefs of Louisiana by Louisiana Life Magazine, was a Louisiana Cookin’ Chef to Watch and was among the ACF’s 2016 up and coming chefs.
In early 2017, Richard became executive chef at Cavan in New Orleans, where he draws on his experiences to enhance the restaurant’s southern coastal flavors.
When not in the kitchen, Richard still takes advantage of the hunting and fishing in Louisiana and has become heavily involved with the Louisiana Seafood Board, most recently traveling to Iceland with them to represent our state. He also serves as a volunteer firefighter on the Thibodaux Fire Department.