Nathan Duensing first knew he wanted to be a chef at six years old after watching his grandfather cook an extravagant holiday meal and then strut around the table so that everyone could compliment his spread. At that moment, Nathan understood there were few things that could bring people together like food, and that resonated with him even at such an early age.
Nathan’s interest in the culinary arts was further inspired by the men in his family, particularly his grandfather who was a farmer. Growing up Nathan spent most of his free time helping his grandfather tend his garden, where he learned the value of hard work and patience – both necessary to yield a successful crop and ensure the vitality of the land. Nathan also credits his father, who grew up on that farm, for teaching him how to forage, hunt and preserve food.
Since graduating from culinary school in St. Louis over 10 years ago, Nathan has worked in kitchens all over the country including St. Louis, Chicago and most recently in Nashville as the executive chef of the Gaylord Opryland Resort. An adopted native of the city, Nathan is especially close with the local farmers and is most excited to collaborate with them closely while crafting menus for Chef John Besh’s new culinary concepts.
Throughout his years in the restaurant industry, Nathan has long admired John Besh not just as a chef but as a philanthropist who goes out his way to put his community first. As such, he is beyond excited to be part of the team helming the Besh Restaurant Group’s expansion into Nashville and hopes these new concepts will not only become embedded in the community as a staple for high quality food and beverage but also reflect the standard of hospitality and passion reminiscent of all BRG restaurants.