Nate Appleman is a butcher and chef from Ohio. ^[2][6][9]

Nate Appleman graduated from the Culinary Institute America in Hyde Park.^[6]

In 1999, Appleman lived in Seattle and worked at French-Portuguese restaurant Brasa. He then traveled to Florence, Italy where he learned salami production for a season. He returned to the United States in 2001 and oversaw the meat station at Campton Place. ^[6]

Appleman then worked as executive sous chef at St. Helena's Tra Vigne in Napa Valley and later he became the executive sous chef at A16. He has also won two International Association of Culinary Professionals awards for his cookbook "A16 Food + Wine."^[6]

Appleman was named as 2009's 'Rising Star Chef' at the James Beard Foundation Awards, one of the USA's most prestigious culinary accolades.

That same year, Food & Wine magazine named him 'Best New Chef'. His cooking has additionally been recognised by high-profile media such as The New York Times, Bon Appétit, The Martha Stewart Show and Gourmet magazine. ^[1][6]

In 2010, Appleman moved to New York City, where he opened Pulino's Bar & Pizzeria. Not much later, he was hired by Chipotle to work in research and development.^[6]

Celebrities With Cookbooks