Nathan Crave at Palace Kitchen


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.

Behind the Scenes

Chef Nathan Crave reviews  at
"Copper river salmon, charred leek soubise, pickled turnips, strawberries, prosser herbs"
Chef Nathan Crave reviews  at
Palace Kitchen
Modern, American
"Braised beef tongue, pickled saskatoon berries, toasted pretzel, horseradish, baby arugula"

From My Menu

Chef Thierry Rautureau reviews Plins w/ roasted pork  at Palace Kitchen
$$ | Modern | American
"These are wonderful, little buttery Piedmontese ravioli that are filled with roasted pork and chard. You can order them in full or half portions. They are absolutely delicious—you must have it."