Chef Estados Unidos
Nate Appleman Perfil del Chef
Actualmente, cocina en
San Francisco, CA
Co-owner / Executive Chef
Comida: Italian
Ambiente: Roman Osteria
Precio: $50 o menos
San Francisco, CA
Co-owner / Executive Chef
Comida: Italian
Ambiente: Casual Dining
Precio: $50 o menos
A16 and SPQR
Puntos de CocinarComerCompartir.com
Acerca de mí
As a native of Greenville, Ohio, I grew up cooking. At seventeen, I enrolled at the Culinary Institute of America in Hyde Park - I never doubted for a moment that I wanted to be a chef. With a growing affinity for butchery that began at the CIA, I became interested in the process of curing meats. I then moved to Florence, Italy for six months to further this interest - there I learned to forego flourishes like sugar, milk products or copious spices in favor of using only curing salts and an occasional handful of garlic or fennel, thus allowing the subtle and delicate variations in the meats to stand out.
I instill a contagious creative energy and enthusiasm in my kitchen! I also enjoy my twice annual eating trips to Italy during which I bring members of my staff - we eat regional foods at small restaurants in the countryside.
Influencias de Cocina
Jean Robert de Cavel
Laurent Manrique
Premios, Reconocimientos, y Sociedades
Rising Star Chef (2007), San Francisco Chronicle
Nominated for Rising Star Chef (2007), James Beard Foundation
3 1/2 stars for food, Michael Bauer (SF Chronicle)
Otros Servicios
Just released (August 2008) "A16 Food and Wine" with Shelley Lindgren. Published by Ten Speed Press.
Experiencia Profesional
A16 Food and Wine
Co-Author
2008 - presente San Francisco, CA
Comida: Italian
Ambiente: Cookbook Precio: $50 o menos |
SPQR (Menú)
Co-owner / Executive Chef
2007 - presente San Francisco, CA
Comida: Italian
Ambiente: Roman Osteria Precio: $50 o menos |
A16 (Menú)
Co-owner / Executive Chef
2003 - presente San Francisco, CA
Comida: Italian
Ambiente: Casual Dining Precio: $50 o menos |
Tra Vigne
Executive Sous Chef
2003 - 2003 St. Helena, CA
Comida: Italian
Ambiente: Casual Elegant Precio: $50 o menos |
Educación
CIA, Hyde Park
1997 - 1998 |
Recomendaciones
Libros de Recetas Preferidos
- A16 Food and Wine (Nate Appleman/Shelley Lindren)
- Released August 2008
Comentarios
- 05 de Abril de 2011My name is Linda Perrone. I have a 20 year old son, Vincent, who was diagnosed with Kawasaki Disease when he was 13 months old. I was so suprised when i heard that your charity was the Kawaski Disease Foundation. Not too many people are aware of the disease, so i knew as soon as you announced it as your charity that you had a relative that suffered from it. I saw your son on the final (CONGRATULATIONS!) and he is adorable. Kawaski has been part of my life for the last 19 years. My son is still under the care of a cardiologist. When my son got the disease in 1991, it was very rare and the doctors didnt know too much about it. I was devestated. I was told that a lot of children that were diagnosed prior to 1990 died from the disease because they did not know how to treat it. My son is studied every year to see if there are any long term effects on the heart. I was very blessed to have an amazing pediatrician that was able to diagnose my son within the first 10 days, which was crucial. The chance of heart failure increases to 75% if not diagnosed within the first 15 days. I have done extensive research on the disease and its causes. I just wanted to reach out to you and tell you that if you or your wife ever want to talk or have any questions, please feel free to contact me. I understand everything that you are going thru. And just to let you know, my son grew into an amazing man. He is 6' tall and 200 lbs. He played all sports in high school (football, baseball & basketball) and he leads a very normal life. He has tons of friends, has a 3.8 GPA in college and he is the light of my life. I know this is a very difficult time for you, but i wanted you to know that there is a happy ending.
- 05 de Abril de 2011Congratulations on the the Chopped win. I see you've gotten one note of thanks about playing for the Kawasaki Disease foundation, and I hope there are many more. My daughter contracted the disease when she was only four months old. Thankfully, we caught it early enough to avoid serious long-term effects, but those four days in the hospital were truly frightening. She's eight now and is in terrific health. I wish the same for you and your son. Thanks for bringing attention, and funding, to this worthy cause.
- 04 de Abril de 2011I wanted to congratulate you on your win on "Chopped All Stars". It was the first time that I had heard of someone fighting for a charity close to my heart. My daughter also had Kawasaki Disease and is doing well, she turned 14 yesterday. She has gone through a series of tests this year as a followup. Thank you for your fight for this Disease and inspiration in the kitchen.
- 29 de Marzo de 2011Chef Nate - Absolutely outstanding job on Chopped All Stars. And since my friend, Amanda, is out of the running, I wish you all the best as you work for your charity, and I look forward to the next step in your career.
- 23 de Noviembre de 2009Chef Appleman - Thank you for a great season of Iron Chef Competition. You were the winner in my eyes and I loved a lot of the dishes you created. Hopefully you will continue to pursue the Iron Chef title - you are an Iron Chef in my eyes (I think you are better then Mr Flay). Again good luck and hope to dine in you A16 Restaurant next year.
Best wishes
[email protected] - 10 de Octubre de 2008Great restaurant 'SPQR'. I ate with my fiance there on our last trip to SF. We loved the food very much.
- 29 de Agosto de 2008Hi Nate,
About 2 years ago, I came across a recipe for meat balls from your A16. The timing was perfect as my mother-in-law and I were going to make an Italian style feast for my sister-in-law's wedding. I shared your recipe with my mother-in-law, who promptly called your restaurant with some questions. You gave her another recipe which you thought was better given the number of meatballs we intended to make (A LOT - for a non-professional kitchen - there were over 200 guests). The results were delicious and the compliments free flowing. Thanks again for your helpfulness and generosity.
Kind Regards,
LouAnn Conner