Executive Chef & Owner
Nathan Ciardelli, Executive Chef and Owner, was raised within a big Italian family. This introduced him to cooking at a young age and he worked alongside his father to create large-scale Italian meals for the family. As a child he always enjoyed cranking the handle on the pasta maker, kneading the dough and pressing the homemade ravioli. His first big break outside of local pizzerias was Wolfgang Puck Express at the Mall of America, where he got to prep with Wolfgang himself when he was in town. From there he moved to Le Copper Bleu in Lakeville, MN. Working under local legend Chef Tobie Nidetz, he learned the skills that would carry him into the culinary world. Then moving out west to the Rockies and working at a small cafe in Dillon, Co, where he learned the trade of classic BBQ and competed in local BBQ competitions.
After moving back to the Twin Cities he worked at Fire Lake in the Radisson Plaza in downtown Minneapolis, MN. There he worked under another local legend Chef Paul Lynch who taught him about locally sourced seasonal menus and crafting unique dishes from scratch. From there he moved on to be the Executive Chef of the 5120 Restaurant & Onyx Bar in Bloomington, MN. Here he created a menu from scratch based on everything he had learned over the years as well as special banquet menus for business lunches, baby showers, grooms dinners, and weddings.
Chef Nate is currently the director of food and beverage at the Four Points by Sheraton in Richfield, MN. He was instrumental in opening the Lyndale Smokehouse and designed a menu based around the low'n slow tradition of classic BBQ.
"Now I have the desire to cook for people in the comfort of their own home. Testing my own ability to create food I've never made and breaking out of my element"-Chef Nate
"A chef is only as good as his sharpest knife"-Chef Nate