Nathaniel Hancock

Location 15h@2xPortland, OR

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Summary

I have fourteen years of professional cooking experience. Knowledgeable in classical techniques, and their applications. I have worked in a wide variety of establishments of all sizes. I am very ingredients and food ethics driven. I am passionate about local seasonal ingredients. I only use sustainable fish and rare breed, free range meat. I beli... Read more

I have fourteen years of professional cooking experience. Knowledgeable in classical techniques, and their applications. I have worked in a wide variety of establishments of all sizes. I am very ingredients and food ethics driven. I am passionate about local seasonal ingredients. I only use sustainable fish and rare breed, free range meat. I believe in a “do it yourself” ethos, where I would rather make something in house rather then buy it in. I want to make good food, run a successful business and be recognised for the good job I will do.
I’ve recently returned to Portland after a decade in Europe.

I have worked in a series of award winning restaurants including: Polpetto (London) The Drpaers Arms (London) Clark Lewis (Portland, OR, USA) and Michelin starred Clos de la Violette (Aix en Provence, France)

For me, leadership is about training and development. I am less militaristic and more supportive in my management style. I know that exceptional standards and results can be achieved through positive reinforcement, and support. I have chefs who have come with me since they were Kitchen Porters, which speaks volumes. I believe if we create a positive environment, based on love and passion for what we do, the guest will feel that and it will be reflected in their experience.

I want to work for a company with a like minded philosophy, so that my success and the success of the company go hand in hand. I will work tirelessly for success and although food is my passion, I know how to transform that into a flourishing business.

My Dream Job is My own small, farm to table restaurant.

Work Experience
  • Head Chef

    The Lockhart London
    Aug. 2015 to May. 2016 (9 months)
  • Head Chef

    People's Park Tavern
    Sep. 2014 to Aug. 2015 (11 months)
  • Sous Chef

    Polpetto
    Feb. 2014 to Aug. 2014 (6 months)
  • Junior Sous Chef

    Drapers Arms
    Jun. 2010 to Feb. 2014 (3 years and 8 months)
Education
  • Gilroy High
Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Staff education / motivation

Frying

General knife handling

Ticket Management

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Languages
French Intermediate
Spanish Basic
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