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Nathan Sears

Last updated: May 18, 2013

Contact Information
More Details

Last updated: Dec 21 2012

Title(s)
Executive Chef/Owner, The Radler
Executive Chef/Owner, D.A.S.
Summary

Chef de cusine Nathan Sears discovered his career in cooking by circumstance, having gone to college for arts and cinematography before realizing his true calling. A Midwest native, born in Arkansas and raised in Chicago's south suburbs, Sears made the initial move to pursue the creative arts before he found that the culinary arts were where his passions truly lie.  Sears attended the Cooking and Hospitality Institute of Chicago and graduated in two years with a cooking internship lined up at Coco Pazzo under Executive Chef Tony Priolo. Upon the internship completion, Sears got a job cooking with Chef Andrew Zimmerman at Mod in Wicker Park. Nine months later, weary from the daily hassle of commuting into the city, Sears took a job at Vie. Five years later, Sears is working under esteemed Executive Chef and owner Paul Virant as his Sous Chef and right-hand man.

Specialties

Whole animal, Canning/preserving, Housemade sausage, Farm-to-table, Butchery, In-house charcuterie, Housemade condiments, Sustainable fish, Housemade pasta, and In-house breads

Cuisine(s)

American (Regional): Midwest and German

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • The Radler
    Title: Executive Chef/Owner
    Employment: Current
  • D.A.S.
    Title: Executive Chef/Owner
    Employment: Current
Last updated: May 21 2013