Nate Barsanti was raised in Stephens City, Virginia by parents Jeff and Lori Barsanti. As a young boy one of his fondest memories was making pasta and homemade tomato sauce with his father, recipes that had been passed down from his father before him and so on. This was the beginning of Nate’s love for cooking which would only expand in the years to come.
After graduating from Sherando High School in 2009 Nate attended Potomac State College where he worked at a Mom and Pop pizza restaurant, Gianni’s. It was not long after that Nate decided he enjoyed making pizza more than studying and quit college to pursue a career in cooking. Sorry Mom!
Nate moved to Lahaina, a town on the west side of Maui where he worked at Kimo’s Restaurant under Chef Alfonso Acevedo. Nate learned about local and sustainable cooking methods and acquired a tremendous respect for ingredients. Realizing he wanted to learn more and advance his passion for cooking, Nate decided formal training was his next adventure.
Nate moved to Boulder, Colorado and attended the August Escoffier School of Culinary Arts where he graduated with a certificate in Culinary Arts. After graduation, Nate accepted an internship with Terry and Angela (whom have been long time family friends with the Barsanti’s) and developed dishes with fresh and local ingredients that are still on the menu today. Concluding the internship, Nate went to work for the Ritz Carlton – Amelia Island at their restaurant, SALT (AAA Five-diamond rated resort and restaurant) under award winning Chef Rick Laughlin.
After three years of working alongside some of the best chefs in the Ritz-Carlton company Nate received a call from Terry offering him the opportunity to be the Chef at Bistecca Italian Chop House. As the Executive Chef at Bistecca Italian Chop House, Nate continues to refine his food, bringing new and exciting dining experiences to the table, with picture perfect dishes that celebrate the beauty and simplicity of rustico Italiano.