Chef Nathan Sartain has been a faculty member of the Culinary Arts department at Saint Paul College since 2005. He is currently department chair and teaches commercial cookery, fundamentals of pastry, charcuterie, nutrition, advanced food & wine pairing and functional holistic nutrition. Chef Sartain has an A.O.S. in Culinary Arts from Western Culinary Institute in Portland, OR and did undergraduate work in food science and food systems management, Montana State University.
Born and raised in Ontario, Canada, he honed his skills under noteworthy chefs Eric Stenberg, Rick Bayless, Michel Nischan, Peter Hoffman and Greg Higgins. Chef Sartain was the opening Executive Chef for Montana Ale Works in Bozeman, MT, Executive Sous Chef at the award winning Savory Olive also in Bozeman, and Executive Chef at Aix in Denver, CO. He has worked in all facets of industry from fine dining to catering feature film sets and photo shoots across the American West.
Chef Sartain is passionate about personal nutrition and organic, sustainable fare. He believes chefs have the ability to affect change in the conventional food system by being a conscious consumer, and works that philosophy into his teachings. In April of 2012, Chef Sartain was a nominee for the Minnesota State Colleges and Universities Board of Trustees Outstanding Educator Award. In his spare time, Sartain is an avid marathon runner and seeks out food-specific volunteer opportunities in the community.