Nathan Crave

Nathan Crave


About Nathan Crave

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.

My Venues

Where I Go Out

Behind the Scenes

Not bad for a half soak. We’ll
"Not bad for a half soak. We’ll see what we get tomorrow am!! 🦀🍺🦀🍺🦀🍺"
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Spent the weekend with some
"Spent the weekend with some really good people and got to cook and eat some really good food!! Thanks again @trixielee"
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185# of ribeye after 150# of
"185# of ribeye after 150# of ny steaks to end the day yesterday!! That’s a lot of steaks!! 🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄🐄"
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Sinigang is a Filipino soup or
"Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind. It’s delicious and my kids favorite soup!! They don’t like it spicy like I️ do but they do love it with extra patis!! 👌🏼👌🏼😋😋😋🐷🍚🍅🌶👅👅👅❤️❤️"
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Such a cool class
"Such a cool class @lawlessforge these all started out as half horseshoes!! You guys want to do this class it’s rad!!"
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At My Venues