Nathaniel Reid Email & Phone Number
Owner and Executive Chef
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Nathaniel Reid Location
- St. Louis, MO, US
Nathaniel Reid Work
- Owner and Executive Chef @ Nathaniel Reid Bakery (March 2016 - Present)
- Consultant, Brand Ambassadorship, Product and Business Development @ St. Louis Baking and Pastry (January 2013 - Present)
- Executive Pastry Chef @ (April 2013 - August 2014)
- Pastry Chef @ (October 2010 - March 2013)
- Executive Pastry Chef @ The St. Regis Monarch Beach (July 2007 - October 2010)
- Pastry Sous Chef @ The Mansion Hotel MGM (June 2006 - July 2007)
- Pastry Sous Chef @ Joël Robuchon (May 2005 - June 2006)
Nathaniel Reid Education
- University of Missouri-Columbia
B.S. Hotel and Restaurant Management (Hotel and Restaurant Management)
1998-2003 - Le Cordon Bleu Paris
Grand Diploma in Culinary and Pastry Arts
Nathaniel Reid Skills
- Culinary Skills
- Recipes
- Fine Dining
- Cuisine
- Menu Development
- Chocolate
- Banquets
- Food & Beverage
- Restaurants
- Catering
- Cooking
- Gourmet
- Food
- Hotels
- Restaurant Management
- Pastry
- Resorts
- Pre-opening
- Ingredients
- Chef
- Bakery
- Business Development
- Cakes
- Consulting
- Culinary Management
- Food Industry
- Food Preparation
- Food Quality
- Food Safety
- Food Service
- Gastronomy
- Hospitality Management
- Menu Costing
- Recipe Testing
- Sanitation
- Wine
- Microsoft Excel
- PowerPoint
- Food and Beverage
- Pre Opening
Nathaniel Reid Summary
- Nathaniel Reid, based in St. Louis, MO, US, is currently a Owner and Executive Chef at Nathaniel Reid Bakery. Nathaniel Reid brings experience from previous roles at St. Louis Baking and Pastry, The Ritz-Carlton Hotel Company LLC, Norman Love Confections and The St. Regis Monarch Beach. Nathaniel Reid holds a 1998 - 2003 B.S. Hotel and Restaurant Management in Hotel and Restaurant Management @ University of Missouri-Columbia. With a robust skill set that includes Culinary Skills, Recipes, Fine Dining, Cuisine, Menu Development and more. Nathaniel Reid has 2 emails and 1 mobile phone numbers on RocketReach.
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