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Nathan Knight

Executive Chef/Private Chef/Caterer/Manager/Consultant

Work History

Nov 2017Jan 2019

Private Chef

Marc Stad founder of Dragoneer investment 's family residence

Pacific Heights San Francisco/Napa/Truckee

Shopping and composing menus for food production to fill lunch needs and dinners. Also cooking for large parties and celebrations at the three homes. An emphasis on plant based foods for the husband and a variety of foods with meats and seafood for the rest of the family. Always perusing the farmers markets and upscale grocery stores for excellent produce and meats to bring exciting and healthy foods to the family. Cookery of all types of food from around the globe are appreciated in this household. In addition to food preparation and planning, I am also responsible for the cleaning and organization of the pantries and kitchens as well. In addition to my skills in the kitchen, problem solving, and cleaning, I also have very good people skills and an understanding in how to make folks feel comfortable. 

Jul 2016Oct 2017

Assistant General Manager

The Whole Cart-Corporate catering

San Francisco/Hayward/Mountain View  California

Supervision of a fleet of food trucks providing corporate style catering to google campus in Mountain View, California. Job entails managing 100 people,  food quality control, food inventory, scheduling, payroll, logistics details between our kitchen in San Francisco, comissary in Hayward, and  catering location in Mountain View. Corporate catering done through a fleet of food trucks servicing Google campus with different concepts for each truck. Logistics of employees from Hayward, San Francisco, and Mountain View. Food inventory, payroll, cleaning assignments, recipe adjustments, writing MODS, and many other tasks.

Apr 2000Feb 2016

Executive chef

Kool Beanz Cafe

921 Thomasville rd Tallahassee, Fl 32303 850.224.2466

Supervision of fifteen back of the house employees as well as twenty front of the house employees  Besides staple items that are loved by regulars, lunch and dinner menus change daily, depending on fresh ingredients. Modern American cuisine with an exclamation on the melting pot aspect of the many different cultures that America consists of (I am well versed in Latin American, Italian, Thai, Low Country/Southern, Cajun/Creole, Indian, French, and dabble in many other styles).  Interaction and relationships with nine local farmers, who supply produce, meats, honey, and cane/kettle syrup. Constant menu development and food research, as well as good reception to feedback due to open kitchen. Daily analysis of food and labor costs, as well as daily input on excel for profit and loss. Guest relations, staff morale boosting, and supporter of comradery  throughout the restaurant have been very important to the cohesion , productivity, and quality of the restaurant. I have been employed for fifteen years at Kool Beanz Cafe, eight of which I have been the executive chef. In my time there we have received multiple accolades from Florida trend magazines top 400,  featured by Florida Secrets, mentioned by the New York times "as a great little restaurant" in an article about the panhandle of Florida, mentioned in Southern Living, as well as smaller more regional magazines, mentioned in a blurb about the south in National Geographic, and plenty of local awards to boot. Most importantly customers come to eat, drink , and have an enjoyable experience in which my main goal is to go above and beyond......put smiles on faces and fill bellies.

Jan 2007Feb 2016

Private Chef

Attorney Barry Richard shareholder of Greenberg Traurig and Allison Tant-Richard Florida Chairwoman of the Democratic party 

Barry Richard-850.251.9678

Allison Tant-Richard-850.251.6040

Three to five dinners a week for a family of six plus a nanny. I have full control and freedom to make whatever I think they would enjoy. I make use of the restaurant to supply fresh produce and meats(from local farmers a good portion of the time), as well as the grocery stores, Asian markets, and farmers market. Mostly consisting of family style dinners but love the challenge of the occasional large party or plated events.




Aug 2001Jun 2004

Associate of Science in Culinary arts-graduated

Keiser College Tallahassee campus

Core classes of Bio, Algebra, Lit, public speaking, etc..

All facets of Culinary from Sanitation, stocks and sauces, butchery, Garde manger, baking, French, International cuisine, Storeroom, dining, etc....

Sep 1994Jun 1997

High school Diploma

St. Stephen's Episcopal/College prep school

Typical curriculum of a college prep school. 

Text section

Certified Servsafe food handler/manager

Always excited to work and up for a challenge. I take huge pleasure in making the best food possible and overall experience of hospitality a joyous one. There is always something to learn, as accomplishments and failures provide much to further one in their career.


Keith Baxter-850.509.7356 Owner Kool Beanz Cafe.    [email protected]

Allison Tant-Richard-850.251.6040 Democratic chair of Florida  [email protected]

Attorney Barry Richard-850.251.9678 [email protected]

Dan Law-727.744.8618 Regional Manager Lincare

Adam Courter-417.280.6154 Banker and owner of cleaning service

Tim Henault-850.694.4415 Cheney Brothers sales rep

Joe Dusek-850.590.8981 Reinhardt foods sales rep

Kim Burtron-850.528.4704 Lobbyist

Max Willis-850.228.5014 Computer tech

Michael Brindisi-850.228.8551 Human resources

Merrel Munoz-850.491.4307 AMC movie theatre manager

Erin King- 415.308.0543 Household MGMT

[email protected]

Mike Soria-925.383.1697 General Manager/Chef The Whole Cart (Off the Grid company)

Dean Ramirez-510.331.9250 Godspeed Art co./Chef

Anthony Bowman- 510.760.6610 Asst. General Manager The Whole Cart (Off the Grid Company)

Jennifer Jordan-650.619.2232 Personal asst/household manager

[email protected]

Rick Willis-510-778-4996 Retired school union leader

"We may live without poetry, music, & art; we may live without conscience and live without heart; we may live without friends; we may live without books; but civilized man cannot live without cooks" - Edward Robert Bulwer, Earl of Lytton nineteenth century