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Louisiana Seafood
Louisiana Seafood

Chef Nathan Richard

2021
Thibodaux,
Louisiana
Nichols State University Culinary Instructor

Nathan Richard’s passion for food was forged in Thibodaux, LA. Nathan began working at Commander’s Palace under Chef Tory MacPhail for 5 years.

 

Next, he moved to Europe to study different butchers in France and Italy. Nathan later settled in Charleston, SC, where he worked with Mike Lata at Fig and later with Sean Brock at McCrady’s and Husk.

 

He returned to New Orleans to hone his sausage-making and charcuterie skills at Cochon, under the guidance of Donald Link, then Restaurant R’evolution with John Folse and Rick Tramanto.

 

His first Executive Chef position was at the bustling Kingfish in the French Quarter, where he worked for 3 years before accepting the Executive Chef position at Cavan in 2017. 

 

Nathan has since returned home to Thibodaux, where he is still involved in the culinary arts as an adjunct Chef at Nicholls State University teaching Advanced Garde Manger.

 

He continues his focus on community service as the Southeast Ambassador for the Leukemia and Lymphoma Society. Nathan most recently received a “Champions of Service Award” given by Volunteer Louisiana for his work with his non-profit, First Responders Relief Aid, and the Thibodaux Volunteer Fire Department.