Nathan grew up in a village adjacent to the West Side of Chicago in a neighborhood called Oak Park, where his two loves, hockey and cuisine were cultivated, filling neighborhood backyards with water in the winter and experimenting in the kitchen until the ice outside was frozen over to ice for play.
A family relocation with United Airlines brought Nathan to Round Hill, VA where farmland and fields replaced the old neighborhood and downtown streets and an interest in aeronautics took hold.
Nathan traveled with BF Goodrich and United Airlines following his graduation from the Pittsburgh Institute of Aeronautics to work in hangers of airports in Seattle and New York before landing back near home in Leesburg, VA and starting his own family in Ellicott City, MD. It was in Ellicott City where Nathan returned to his love of cuisine. Perfecting his early beginnings in the kitchen, with baby’s in tow, Nathan made the decision to be a stay-at-home dad. This later allowed him the opportunity to experience cooking alongside the Chef de Cuisine at Tersiguel’s French Country Restaurant in the evenings and to participate in retreat weekends with renowned baking professionals at King Arthur Flour in Vermont.
Nathan quickly mastered cooking and bread baking which inspired the first in-house bakery at the institution restaurant where hundreds of his famous French Country boules were served. Nathan’s talent with dough reached the ears of those in Bethesda where he was invited as an adjunct instructor for professional and non-professional baking classes at its L’Academie de Cuisine French Baking and Cooking School.
Soon Nathan was serving five to seven-course private dinner parties with his own Pressed for Thyme private chef and catering company, selling thousands of loaves of bread at area farmer markets and went on to open his first outdoor restaurant, River House Pizza Co.
“My love of baking was always taking me back in time to studying old-world techniques which seemed to always include a wood-fired oven and old stone house in the background. So when I saw a for sale sign on an old stone house along a stream on my way to Tersiguel’s in Ellicott City one day, I knew I had found my next love!”
That old stone river house brought it all together for Nathan, giving him a taste of old-world living and cooking in his own outside wood-fired oven, the namesake for his “River House” restaurant and even his realtor-wife Kimberly.
“Nothing feels more like home than memories of walking through the house with the smells of a soup or stew, with fresh bread cooling on the counter, and my kids yelling “oh man, what did you make for dinner?!” smiles Nathan.
“Your best life can begin with a home that inspires,” he continues. “The LIVE series with Sotheby’s International Realty really sums it up for me. I can’t wait to see how I can be a part of someone else’s story.”