Nathan Beriau, a native of New England, began his culinary career long before he went to work behind the stoves.  Having a Nationally Recognized Chef Educator as your Father and a Culinary Olympic Gold Metal Winning Uncle will tend to do that to you.

After working with and along side some of New England’s best chefs, and carrying the Sous Chef role at many top restaurants in New England, Nathan took the Chef de Cuisine position at the 4 Diamond Harraseeket Inn, located in Freeport, Maine.  After 3 successful years there he and his wife decided they needed a change of scenery.  So after much deliberation on what city to move to, they decided on San Francisco.

Before leaving the east coast in 2005 Nathan set his sites on working for Ron Siegel in the Dining Room at the Ritz-Carlton San Francisco.  This provided the opportunity to take a step back and refine his craft.    After two years and working all stations in the Dining Room, Nathan got the opportunity to be part of the opening management team of Epic Roast House under renowned Chef Jan Birnbaum and restaurateur Pat Kuleto.

In the summer of 2008 Nathan got the call from then Chef Kaleo Adams to come back to the Ritz-Carlton San Francisco, as the Banquet Chef. A year later, he was promoted to the Executive Sous Chef.  In the fall of 2010, Nathan was again promoted to the Executive Chef of The Ritz Carlton San Francisco.