Flavor Creator
As he takes over the American Bar & Grill kitchen, chef Nathan Anaya promises to turn dining moments into memories.
Chef Nathan Anaya says he has always been in a culinary environment.
Growing up in a Latino family, his passion for food started with cooking for family events and gatherings with his mother and grandmother. And he learned butchering techniques from his grandfather as they brought livestock back to the house and turned it into sellable products. “As I got older, I moved into doing my own thing,” Anaya tells INTOUCH as he joins the Club to lead the American Bar & Grill and Traders’ Bar kitchens.
I’ve spent 17 years working in various roles. I studied classical French cuisine at culinary school, starting out as a breakfast cook, before gradually moving into more senior positions. My experience spans a range of cuisines and kitchen environments, and this has given me a broad perspective on techniques and trends. I’ve had the pleasure of working for the InterContinental Hotels Group (IHG) and Fairmont Hotels and Resorts, where I developed a deep understanding of Chinese, Mexican, Italian, Lebanese and other fare. I love to take this knowledge and these techniques and bring them to the dishes I create.
In my most recent role, I was an executive task force chef, traveling to IHG and Kimpton properties across the United States. My job was to realign the program to fill whatever was missing, reiterate the standards to the staff and to build a sense of community. I was acting executive chef in Philadelphia, and also worked in New Orleans, North Carolina, Texas, along California’s central coast and in Washington, DC. I also opened properties in the Cayman Islands, Honduras and Mexico. These varied assignments gave me insights into different cultures in the region—not only what they bring to the table in terms of techniques, but also their perspectives on the culinary world.
I’m thrilled to join American Bar & Grill, because there are so many avenues to explore. I can’t wait to bring hearty American fare to the menu as well as delve into more unique and intricate dishes. I’m looking forward to enhancing existing offerings, as well as creating a bit more of an American feel and new dining experiences.
We’re going to feature things like steak and lobster, various types of mac and cheese, and introduce a huge steak-centric section to our dinner menu. I’m looking forward to bringing an American steakhouse experience to the Club—big hearty chops and sides such as creamy spinach and steaks topped with various types of butters and sauces. We’re also going to be doing New Orleans blackened salmon and Creole creations.
For brunch, you can expect very decadent French toast, pancakes and eggs Benedict. For Traders’, we’re going to bring more fun, shareable dishes and American classics to the menu—think sloppy joes and Texas barbecue with a twist. We’re also looking to add alcohol-based desserts to the menu, such as bourbon pecan pie.
My culinary philosophy is to use good ingredients, treat them right and source them locally. We want to make sure that we’re paying attention to what the seasons and our surroundings are telling us. Beyond the food, I put a lot of emphasis on being very hands-on in every aspect of the restaurant, whether that be paperwork, creating dishes or developing individuals. Those are points that I try to take everywhere I go.
Community is key. I want to create a sense of involvement, pride and accomplishment for what we’re trying to achieve as a team. I want everybody to be putting their hand in and going home happy at the end of the day, enjoying their workplace and being proud of what they’re doing. Empowering each and every individual is important. If someone puts something on the menu, why not share that person’s name and give the story behind the dish? That’s a chance to turn a moment into a memory for a guest. Ten years from now, I want our guests to look back and say that they ate the most amazing steak and lobster or the most scrumptious dessert at the Club. I think that’s what we’re here for—to turn moments into memories.
Words: Phoebe Amoroso
Images: Kayo Yamawaki
September 2024
