While serving in the Army, Nathan was stationed in Korea for a year. There he became intrigued by the dramatic differences in cuisine and culture. Fun cooking styles, bold flavors, and a unique street food scene really caught his attention and perked his interests. It wasn’t, however, until he left the Army, met his wife Brooke, and moved to Phoenix that he realized he was destined to cook.
Nathan started in restaurants as a server and was promoted into management over time. After gaining a great deal of knowledge about what it means to interact with guests and provide great customer service, Nathan focused his energy on cooking and learning the ways of food. Once Brooke graduated culinary school it was his turn to realize his dreams. He moved to the kitchen working in different restaurants and even worked with Brooke as his Sous Chef for a while. In 2013 he graduated from the Art Institute of Phoenix with a bachelor’s degree in culinary management.
After years of education and gaining valuable experience he and Brooke were finally ready to put it all on the line and start their own business. What followed was the creation of The Roasted Shallot Food Truck.