As a boy growing up in Sioux City, Iowa, Chef Nate King played in the dirt, artfully assembling twigs and leaves on Frisbee “plates” and serving imaginary diners. At age 15 he took his first kitchen position as a prep cook. He worked his way up to the hot line learning quickly the “ins and outs” of the kitchen from the older cooks. He was hooked! Nate worked in restaurants throughout high school and once he graduated it was time to make the move to New York and pursue the culinary field that he had fallen in love with.

Chef King attended the famed Culinary Institute of America in Hyde Park, New York and graduated in 1998 in the top of his class. During his time at the Culinary Institute, Nate did his externship in Aspen, Colorado at the popular Caribou Club under chef Miles Angelo. Over that period, he fell in love with Aspen and decided to return upon graduating.

Once back in Aspen, King went to work in some of the top kitchens in town, including The Little Nell (under James Beard Award winner Keith Luce) and the late Conundrum Restaurant (under James Beard Award winner George Mahaffey).

Chef King was next hired at Aspen’s Cache Cache Restaurant in 2002 where he has spent the last 15 years. In his respected tenure at Cache Cache, Nate has been able to grow and cultivate many long-lasting relationships with local farmers, purveyors, artisans and fellow foragers. The ability to know, see and touch the ground where the ingredients come from is a key factor for King in menu development, helping him feel like that boy in Iowa playing in the dirt.

Here are a couple of Chef King’s creations:

Massachusetts Sea Scallops, carrot beurre, baby herbs

Photo Credit: Margo Wolfe

Alaskan King Crab, cantaloupe, sweet avocado, cilantro, brown butter-lemon vinaigrette

Photo Credit: Margo Wolfe

Squid Ink Fettuccine, king crab, sugar snap peas, white wine-beurre monté, lobster reduction

Photo Credit: Margo Wolfe

Shetland Isles Natural Salmon, house cured and cold smoked over hickory, Israeli Royal Osetra caviar

photo credit: Alex Harvier

“Northeast Seafood has played a major role in our menu development at Cache Cache for many years now. The company offers amazing quality and vast options of fresh seafood products to choose from. This makes changing up the daily offerings on our fresh seafood menu a joy to do. Customer service is always great as well. It’s been a pleasure for us to have such a long-standing relationship with Blair, Paul and the sales people. Not to mention, chatting with Bruce when he makes his deliveries is a favorite thing to do amongst our kitchen crew. Kudos to Northeast Seafood.”

“Cache Cache Restaurant is celebrating 30 years of operation this year and I am proud to have been here for half of those. We’re lucky to have an amazing staff, both front and back, that make it possible for us to execute at the highest level year after year.  Aspen is an amazing town to live and work. The mountains surrounding here offer some of the best skiing in the world and endless fun in the summer. It’s definitely a food town as well, with many great restaurants, food events and clientele that appreciates high quality product. That’s where Northeast Seafood really steps up to the plate.” – Chef Nate

Visit Cache Cache website and make your reservation today!