Nate’s early start in the restaurant industry began when he accepted a position as a line cook at Bigfoot BBQ, while attending the university in Flagstaff, Arizona. Sparked by his newfound passion for the culinary arts, he went on to study at the California Culinary Academy, Le Cordon Bleu, in San Francisco, and also went on to hone his skills through an externship at Cortez, a Michelin-star restaurant, also in San Francisco. However, he burnt out in the world of fine dining, and wanted to return to the core of what he loved: simply great tasting food. Moving back to Atlanta to be closer to his family, Nate met Whitney, while they were both working at a high-end Neapolitan pizza and Italian restaurant. Thus began the road to Fringe.