Originally from Kalamazoo, Michigan, Nathan got his start in hospitality as a dishwasher at the Beacon Club—an early glimpse into the world of fine dining that would spark a 20+ year career. From there, he worked his way up through nearly every role in the restaurant world, beginning at a Greek spot in Kalamazoo called The Blue Dolphin, where he became a server, bartender, and eventually a manager.
After moving to Seattle, Nathan helped open The Triple Door and served as Production Manager for the Crocodile’s reopening on Blanchard. He went on to lead operations at Fred Wildlife Refuge and The Can Can in Pike Place Market, and later opened and managed Rocco’s in Belltown. Most recently, he was Booking & Catering Sales Manager at Seattle Bartending Company before bringing his wealth of experience to Ray’s.
As Catering Sales Manager, Nathan brings his passion for creating joyful, memorable events and gatherings. Whether it’s a waterfront wedding or a celebratory dinner, he thrives on helping guests feel taken care of.
When he’s not planning events, you’ll find him at the beach, the gym, or making music.
