Nate Fisher

I have 25 years' experience in the food service industry, last 18 years in mostly scratch kitchens, and 10 years before that picking and selling produce at my family's farmers markets stand. With a culinary degree and a willingness to learn new techniques, responsibilities, and open to try new flavor. I have gained the skills over my career to plan, develop, and cost menus to best represent the needs of the clientele I am serving.

Sous chef at Finski's (2026-01 – 2026-08)

• Mainly responsible for maintaining the line for service
• Training staff
• Filling out prep lists
• Assisting in prep
• Station mapping
• Quality control
• Working/assisting any station during service

Breakfast line cook at Iowa Stater at Gateway hotel conference center (2024-06 – 2026-01)

• Responsible for opening line/prep for breakfast and lunch services

Sous chef at Prairie Meadows racetrack and casino (2023-03 – 2024-04)

• Responsible for late night food service and kitchen closing duties
• Break schedules
• Help with features
• Ordering and monthly inventory counts
• Helped with culinary classes given to the food service staff to better the training for the food service department

Private chef for Kappa Alpha Theta- Iowa state at College chefs (Kappa Alpha Theta- Iowa state) (2019-10 – 2021-12)

• Planning out a weekly rotating menu including lunch and dinner Monday-Friday with heavy consideration for any dietary needs (gluten free/celiac, dairy free, vegetarian, and other food related allergies/dietary needs)
• Purchasing for weekly menu while maintaining a weekly budget, including beverages and other continental type breakfast items
• Ordering chemicals and other necessary items
• Preparing menu using about 90% scratch cooking methods
• Maintaining proper standards in food sanitation and kitchen cleanliness
• Communicating with members/house director so to better accommodate their needs and wants

Chef/co-kitchen manager at Wallaby's bar and grille (2016-08 – 2019-09)

• In charge of menu planning, menu costing, recipe development, and station mapping of menu
• Helps with purchasing and ingredient sourcing
• Working the line during service
• Food prep
• Training employees
• Maintaining a high level of cleanliness with myself and other employees

Helped with end of life care and estate of Roger Jacobson at Personal care (2015-01 – 2016-08)

Lead line cook, prep chef at The Cafe (2010-01 – 2014-12)

• Capable of running any station at any time for breakfast, lunch, and dinner (wood fire char grill, deli, saute/egg station, flat top, brick pizza oven, window, and expo)
• Training all stations
• Prep chef duties include butchery (fish, pork, beef, chicken, some exotics)
• Roasting/slicing meats for deli
• Making all sauces, sides, and salads for all stations
• Adjusting recipe procedures with Executive Chef approval to best optimize flavor and limiting extra steps on the front line for service
• Developing tapas/Wednesday night feature menu and recipes for features with help from the executive chef

Meat market/butcher at Fareway- North Ames (2009-03 – 2010-08)

• Meat fabrication of beef, pork, and chicken from primal cut to steak, roast or filet for the service counter
• Grinding beef, pork, and other meats for bulk sale for the service counter
• Slicing deli meats/cheeses for service counter and catering trays
• Customer service, giving advice for cooking procedures and the best cuts for the recipes they are looking to use

Lead cook/banquet cook at Hyperion Field club (2007-01 – 2008-12)

• Setup and cook grill/fry/window station for the in house bar and grill, and closing duties
• Develop weekend features, some menu development, and banquet/cater planning
• Cooking, plating, and setting up buffets line for special events
• Working carving and omelette stations for brunches and special events

Lead cook at Gateway hotel and conference center (2005-08 – 2007-01)

• Prep for and run grill/fry/window station for the hotels restaurant and room service
• Most prep was station prep and some beef primal butchery
• Closing duties
• Help with prep, cooking, plate up for banquets and special events in the conference center
• Omelette stations and carving stations for bigger banquets and brunches

Lead line cook at Olde main brewery (2004-08 – 2005-08)

• Helped open the restaurant and helped to map out menu for the front line
• Ran Window and grill stations, including closing duties

Dishwasher, line cook, chef's prep assistant at Aunt Maudes (2001-12 – 2004-08)

• Line cook duties were pantry station (salads, sandwiches, dessert plate up), saute station, and grill station
• Chef's prep assistant duties would be anything the chef needed for prep, mostly cutting vegetables, and preparing his ingredients so that he could show me how the cook stocks, sauces, dressings, and sides

Associates degree in Culinary arts – Des moines area community college (now the Iowa culinary institute, as of 2006) (2005)