Nathan Crave’s first cooking job at the Tom Douglas Restaurants was as a line cook at the Dahlia Lounge, where the chef at the time, Mark Fuller, took him under his wing. Years later, after a stretch cooking at fine dining restaurants in Boston, Nate returned to Seattle to open Mark’s restaurant, Spring Hill, as Sous Chef. Eventually, Nate returned to Tom Douglas Restaurants as Sous Chef of Etta’s and Seatown. In 2013, TanakaSan opened with Nate at the helm as Chef. In 2015, after a 17 year long cooking career, Nate took on the position of Chef of Palace Kitchen.
Nate grew up in a small farm community in Upstate New York. He moved to the “big city” of Seattle as a teenager, driving across country with his mother and his aunt. Nate’s step-father, a general contractor for restaurants, and a man who appreciates good food and who was best friends with the General Manager of Metropolitan Grill, has had a huge influence on Nate’s life. In advance of a family steak dinner at the Metropolitan Grill, teen-aged Nate experienced a life changing moment when he walked into the restaurant’s kitchen through the alley back door. Encountering the controlled chaos of a bustling big city restaurant at peak dinnertime blew his young mind and his culinary destiny was set.
Nate has relished his chef position at TanakaSan, cooking the kind of food he loves to eat. But he is even more excited to take on the job of Palace Kitchen Chef because he believes he can really spread his wings at Palace, his favorite of all the Tom Douglas joints.
Nate lives in Edmonds with his wife, three daughters, and two dogs.