Chef Nate Breeding
I began my career in Abingdon, VA at a small cafe named The Starving Artist. At this time my mentor, Executive Chef and sole proprietor Shawn Crookshank took me under his wing and taught me the classical techniques of the culinary field. He ingrained in me the true poetic romance that is the culinary industry, and the importance of the community and bringing people together with good food and libations. As well as showing me the passion and spirit that embodies the culinary community.
From there I went on to graduate with an Associates Degree in Culinary Arts from Johnson and Whales in Charleston, SC. Going on to work with renowned Charleston Chefs such as Chef Chris Brant of The Ocean Room, Chef Fred Neuville of Ru de Jean and The Fat Hen, and Chef Brett McKee of Oak Steakhouse. I then had the honor of joining the list of chefs that have attended the James Beard Foundation in Greenwich Village, NY. Chef John Whisenant of Ru de Jean heavily influenced me; he endowed me with the skill and art of traditional Japanese sushi techniques. I later went on to work with Chef Daniel Caruso of the Woodlands and Executive Chef at J Paulz, where I worked under him as the Sous Chef. I then returned working for Chef Fred Neuville at his newly opened low country restaurant The Fat Hen, during this time I worked my way up to become sous chef. Deciding move back home I took a job under Chef Jassen Campbell as sous chef at the House on Main in Abingdon Virginia. I eventually took over The House On Main as Executive Chef and the restaurant was ranked as one of the top three places for continental cuisine in South-West Virginia.