Nathan’s interest in the culinary arts was largely inspired by his family, particularly his farmer grandfather. Growing up Nathan spent most of his free time helping his grandfather tend his garden, where he learned the values of hard work and patience, 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 restaurant at Gaylord Opryland Resort. An adopted native of the city, Nathan is especially close with the local farmers and looks for every opportunity to collaborate with them while developing his menus. He hopes that Marsh House 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 QED restaurants.