Nathan Slovatizki

It was inevitable that I would become a chef. I told my parents that I was going to be a chef one day when I was just six years old. I would make salsas in an old Oster blender and sandwiches at that age. I loved it and still do. I have traveled throughout our country honing my craft. I went to school in Montpelier Vermont at New England Culinary Institute for two years. I bounced back and forth from state to state working for some of the countries top chefs, like Daniel Boulud, Michael Mina, Wolfgang Puck, Scott Conant and many more. I have cooked professionally for the last 29 years and have spent the last 15 years cooking privately for numerous NFL & MLB players and the last 12 years cooking exclusively for Blake and Delise Sartini in Las Vegas.