My name is Nathan, my recent experience as a private chef is onboard the After Eight Yacht during the summers and the Head Chef for Albreda Lodge - Mike Wiegeles helicopter skiing in BC, where I was cooking for high end clients. I hold a certificate on Nutrition Science by Stanford University online (Center for Health Science) which will further elevate wellness - Forward cooking. I believe that my experience and skills have matched the requirements you are looking for and hope to be able to talk in more detail on what you require and to see if I am the right fit for this position. A little about myself I am 35 years old, Born and raised in Port Moresby, Papua New Guinea but of Filipino Ancestry, I hold a Canadian Citizenship and been living in British Columbia for more than a decade (since 2011). I am married and have a son (Toni) who is currently 6 Months old, My Wife (permanent resident) and I worked together at Albreda lodge (mike Wiegele helicopter skiing) and onboard the AfterEight, she works as a Steward (Housekeeping and Serving). I am a non-smoker and I do not drink alcohol excessively (A beer or two on the weekends). My hobbies include Gardening, Traveling, Volunteering, Dinghy Sailing, Scuba diving, Skiing, anything to do with the outdoors really. I am quite a calm and collected Chef and work well with an array of personalities and people. I have more than a decade working for High-end fine dining restaurants and lodges. I started my career working for Hawksworth Restaurants (2015 - 2018) when it was top 2 in Canada working all stations all from breakfast to dinner service, then moving to remote high-end fishing lodges in Haida Gwaii (Westcoast fishing club and QCL), during covid lockdowns I was able to travel around BC WWOOF Volunteering on free graze Livestock farms, Organic farms and Kelp harvesting which truly brought out my passion for wholesome cooking using the best ingredients possible. In 2021 I returned to Clayoquot wilderness lodge and built an extension of our small greenhouse and restarted our kitchen Garden. During winters I am the head chef for Albreda Lodge which is Mike Wiegeles Helicopter Skiing VIP jewel chalet which holds a capacity of 9 to 20 guests where we have varied cuisines every day of the week. And lastly since 2023 every summer I have been working onboard the After Eight Yacht (151 ft) 2 weeks on 2 weeks off rotation, so I am in charge of provisioning to cooking breakfast, crew meals, lunch and dinner, and daily breads. My cooking style is quite adaptable to what guests prefer and have the knowledge and experience of accomplishing different cuisines across the world if they wish. "A jack of all trades is a master of none, but oftentimes better than a master of one'"

I currently work onboard a Yacht based out of Vancouver as a private chef on a 2 week on 2 week off, so only will be looking for jobs that may fit my schedule. I have more than a decade of cooking experience from head chef of a prestige Heli-skiing lodge to working for one of Vancouver's top fine dinning restaurants.

Certificate in Science of Nutrition from Stanford University online