Nathan Santana

Chef
Nathan Santana

Los Angeles

About Nathan Santana

Nathan Santana has been a chef for nine years, starting his first kitchen job on the line in his hometown Palmdale, which eventually led him to The Wallace. Chef Nate became the executive sous chef at The Wallace, which he earned from years of hard work on the line, and now, most recently, you can find him at Preux & Proper. When he isn't in the kitchen cooking, Santana is exploring his other love - cannabis - with Cultured, the cannabis-infused dinner pop-up he created with Botafarm Genetics. Together, Chef Nate and Botafarm created Soil to Soul, a seven-course, cannabis-infused meal with some of the best local flower Los Angeles has to offer.

At My Venues

Fried whole black gill rock fish with Cuban chimi
$$$$, Happy Hour, Modern, Full Bar, Cajun / Creole, Bar, South Park
"Fried Whole Black Gill Rockfish w/ Cuban Chimi, Cajun Tostones, Lime & Toasted Coconut Remoulade is on special this weekend @preuxandproper while supplies last! Thanks for landing such beautiful fish Captain Eric and thanks for being such awesome people to work with @rathbonesarah & @cape.seafood"
At my venues
Braised beef flatbread with pickled onions
$$$$, Happy Hour, Modern, Full Bar, Cajun / Creole, Bar, South Park
"Much love to @spreadkitchen for partnering with us last night @preuxandproper for our monthly DTLA Industry Nights! Still thinking about that Braised Beef Flatbread tho... Y'all gotta go check them out. Their flavors are insane and they make their own flatbread dough which has set the new bar for me! #dtla #neighborlylove"
At my venues
Roasted bone marrow
$$$$, Happy Hour, Modern, Full Bar, Cajun / Creole, Bar, South Park
"Roasted Bone Marrow w/ Pickled Red Onions, Creole Remoulade, Horseradish Chimichurri & Grilled Baguette @preuxandproper #bones #pickles #bread #classic 📸 @zivsadephotography"
At my venues