>Nathan Richard’s passion for food was forged in Thibodaux, LA. As a child there he helped his grandfather raise livestock and vegetables while also learning how to cook authentic Cajun cuisine with his father. Nathan’s family being avid fishermen and hunters set the foundation for his deep appreciation for and knowledge of the fish, fowl and livestock found in South Louisiana.
Nathan began working at Commander’s Palace under Chef Tory MacPhaille, where he served as pastry chef, sous chef and in-house butcher for five years. Next, he moved to Europe to study different butchers in France and Italy. Upon returning stateside Nathan settled in Charleston, SC, where he worked with Mike Lata at Fig and later with Sean Brock at McCrady’s and Husk. He returned to New Orleans to hone his sausage-making and charcuterie skills at Cochon, under the guidance of Donald Link, then Restaurant R’evolution with John Folse and Rick Tramanto. His first Executive Chef position was at the bustling Kingfish, where he worked for three years before accepting the Executive Chef position at Cavan in Spring of 2017.
Nathan draws upon all of these vast experiences to create dishes that are reflective of his life and travels. His dishes are based upon the freshest local ingredients and believes that food should be hearty, nostalgic and exciting. Nathan has been recognized amongst the "Great Chefs in Louisiana" by Louisiana Life Magazine, was a Louisiana Cookin’ "Chef to Watch" in 2016 and was among the ACF’s 2016 "Up and Coming Chefs". When not in the kitchen, Richard hunts, fishes and has become heavily involved with representing the Louisiana Seafood Board. Nathan also serves on the Thibodaux Volunteer Fire Department and as an adjunct Professor at The Chef John Folse Culinary Institute at Nicholls State University.