With over 20 years of culinary experience, Executive Chef Nathan Coulon has established a notable reputation for innovative and classical cooking, specializing in French, Belgian and California cuisine.
Born into a prominent San Diego restaurant family, Coulon began his culinary career under the guidance of his grandparents, Don and Arlene Coulon, in a nationally recognized restaurant that pioneered French classical and nouvelle cuisine in San Diego. It was under their tutelage where he learned all aspects of the restaurant business, including managing dining room staff. Traveling abroad to France, he further honed and developed his craft while staging at La Bastide de Saint Anthoine, a two-star Michelin rated restaurant under a renowned executive chef.
Soon after, Coulon sought out a new culinary venture and returned to San Diego where he entered the world of part business owner, part chefdom as Executive Chef, Manager and Co-owner of Modus. After gaining national recognition, he became sous chef at The Quarter Kitchen in the Ivy Hotel and was hired to be Executive Chef in just one short year.
An award-winning and nationally recognized talent, Coulon has been Zagat-Guide rated several years in succession as well as nominated for the prestigious James Beard Rising Star Chef Award in 2007. Most recently, he has served as Executive Chef of True Food Kitchen for the past two years in Newport Beach, California. He has become a regional leader and proponent of locally grown and organic ingredients.