Chef
Nathan Lyon

Los Angeles

About Nathan Lyon

Emmy nominated Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. Laden with ideas and information, he headed home after college, eventually opting for culinary school at Le Cordon Bleu in Los Angeles, where he earned a Culinary Arts degree. Since that time, he has worked in many restaurants, both in and out of the kitchen, and has also worked with local growers in California farmers markets for over a decade.

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Accolades

Finalist
The Next Food Network Star
Outstanding Culinary Host, nominee
Emmy Awards

Great Food Starts Fresh
Author
Sam the Clam
Author
Sustainable Seafood Ambassador
Monterey Bay Aquarium
Culinary Ambassador
City of Hope

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Where I Go Out

Grilled whole branzino

Bestia

$$$, Outdoor Seating, Reservations, Full Bar, Italian, Central La

"I love how chef Ori Menashe grills the fish whole, keeping the moisture and integrity of the fish intact, and then complements the branzino’s delicious flavor with olives, lemon, and fresh marjoram. Simplicity at it’s best. If you’ve ever been hesitant to order fish for fear that it will arrive dry, lacking flavor, and void of acidity, Bestia will change your mind."

Chef

Nathan Lyon

The "fava fritter" baco

Bäco Mercat

$$$, Outdoor Seating, Reservations, Full Bar, Gastropub, Central La

"Folded inside chef Josef Centeno's delightfully soft and slightly chewy flat bread, the fava fritter (think falafel) is crispy on the outside and soft and moist within. The steaming hot fritters have a lightly spiced, earthy flavor that's complemented with the sweet acid from the tomato and bread purée. Add some feta, poblano, pickled red onion and a handful of greens and you’ve got yourself a winner."

Chef

Nathan Lyon

Pollo alla diavola su crostone

Chi Spacca

$$$$, Reservations, Italian, Melrose

"I normally shy away from chicken dishes when it’s so easy to make chicken at home, but this roasted chicken is insane. Seasoned with paprika, cayenne, salt and pepper, it’s juicy, nicely spiced and makes the perfect shared dish. The best part? It’s roasted on top of a thick slice of chef Nancy Silverton’s signature bread so that every drop of delicious chicken jus is soaked up and ready to be devoured. Utensils optional."

Chef

Nathan Lyon