Meet our Members
Nathan Varney
Executive Chef
When he was just a teenager, Nathan began his culinary career while working at his family's
restaurant in Nottingham, New Hampshire. After high school, he attended college for two years
but could not find a specific field of study that he was passionate about. It was then that he
decided to go to culinary school and graduated from Le Cordon Bleu.
Post graduation, Nathan had a strong desire to explore other culinary environments outside of
New England. His first position was at The Williamsburg Lodge Hotel in Virginia where he worked
for two years. It was there that he was immersed in the fundamentals of classic French cuisine.
From Williamsburg, he went to work for Lautrec restaurant located at the Nemacolin Woodlands
Resort in Farmington, PA. There, Nathan expanded his knowledge of fine dining and learned
what it takes to achieve and maintain a 5 Star and Diamond restaurant. After three years, Nathan
moved to New Orleans to expand his career as a Sous Chef at the American Sector restaurant
for Chef John Besh. While working for Chef Besh, Nathan helped open the restaurant Johnny
Sánchez, which was a collaboration between Chef Besh and Chef Aarón Sanchez. Nathan was
also a member of the opening team for the second Johnny Sánchez restaurant in Baltimore.
The experience and skills acquired while working under Chef Besh helped mold Nathan into the
chef he is today. After three years in Louisiana, he decided to return home to New Hampshire
where he was determined to focus on farm-to-table cuisine while connecting with the region's
community of great local purveyors. In addition, Nathan longed for a resort-like atmosphere with
multiple dining venues to provide an outlet for his range of culinary expertise, from fine dining to
pool-side comfort food.
In June 2015, Nathan joined the Mountain View Grand Resort & Spa culinary team as a Sous
Chef. In this role, he began cultivating relationships with local farmers and foragers to source the
freshest meat and produce for his farm-to-table menus in the award-winning 1865 Wine Cellar. In
November 2015, Nathan became the Executive Chef, a role that has him directing all the culinary
operations for the resort's four dining venues as well as conference, catering and wedding
functions. Today, nearly all food served at the resort is sourced locally and is prepared in-house.
While Nathan is passionate about creating world-class cuisine, sharing his knowledge and
experience with future culinarians is equally important. Since becoming Executive Chef, Nathan
has focused considerable effort on team development and has partnered with the American
Culinary Federation to start an ACFEF Apprenticeship Program at the resort. As of 2019,
Mountain View Grand Resort and Spa has the only apprenticeship program in the state of New
Hampshire.
Executive Chef
When he was just a teenager, Nathan began his culinary career while working at his family's
restaurant in Nottingham, New Hampshire. After high school, he attended college for two years
but could not find a specific field of study that he was passionate about. It was then that he
decided to go to culinary school and graduated from Le Cordon Bleu.
Post graduation, Nathan had a strong desire to explore other culinary environments outside of
New England. His first position was at The Williamsburg Lodge Hotel in Virginia where he worked
for two years. It was there that he was immersed in the fundamentals of classic French cuisine.
From Williamsburg, he went to work for Lautrec restaurant located at the Nemacolin Woodlands
Resort in Farmington, PA. There, Nathan expanded his knowledge of fine dining and learned
what it takes to achieve and maintain a 5 Star and Diamond restaurant. After three years, Nathan
moved to New Orleans to expand his career as a Sous Chef at the American Sector restaurant
for Chef John Besh. While working for Chef Besh, Nathan helped open the restaurant Johnny
Sánchez, which was a collaboration between Chef Besh and Chef Aarón Sanchez. Nathan was
also a member of the opening team for the second Johnny Sánchez restaurant in Baltimore.
The experience and skills acquired while working under Chef Besh helped mold Nathan into the
chef he is today. After three years in Louisiana, he decided to return home to New Hampshire
where he was determined to focus on farm-to-table cuisine while connecting with the region's
community of great local purveyors. In addition, Nathan longed for a resort-like atmosphere with
multiple dining venues to provide an outlet for his range of culinary expertise, from fine dining to
pool-side comfort food.
In June 2015, Nathan joined the Mountain View Grand Resort & Spa culinary team as a Sous
Chef. In this role, he began cultivating relationships with local farmers and foragers to source the
freshest meat and produce for his farm-to-table menus in the award-winning 1865 Wine Cellar. In
November 2015, Nathan became the Executive Chef, a role that has him directing all the culinary
operations for the resort's four dining venues as well as conference, catering and wedding
functions. Today, nearly all food served at the resort is sourced locally and is prepared in-house.
While Nathan is passionate about creating world-class cuisine, sharing his knowledge and
experience with future culinarians is equally important. Since becoming Executive Chef, Nathan
has focused considerable effort on team development and has partnered with the American
Culinary Federation to start an ACFEF Apprenticeship Program at the resort. As of 2019,
Mountain View Grand Resort and Spa has the only apprenticeship program in the state of New
Hampshire.
