35 Years Old
Class of 2020
“I love getting people to try new things and learning about foods from other cultures.”
From working as a dishwasher to becoming a Red Seal Executive Chef, Nate Catto doesn’t mince his words when it comes to describing the legacy he wants to leave behind.
“I hope people will remember being engaged by my scratch-made food, caring personalized menus, and sharing my passion for fresh and real food. Ultimately, they will probably remember the oysters, foie gras, bone marrow, etc. And that’s okay!” he laughed.
Nate’s culinary creations are available at the newly rebuilt Fort McMurray Golf Club Bear & Buffalo Bar/Restaurant. As an eight-year resident, he spends much of his time in its kitchen and ignites his talent into food to entice palettes.
He took the culinary direction after realizing he had a knack for it and plunged into a program at Camosun College in Victoria, B.C. Through a co-op program, he found himself at Lure Restaurant & Bar in the Delta Victoria Ocean Pointe located by the harbour.
“I worked in multiple positions there and really idolized some of the other cooks. I fed off their passion for real food while I discovered my own,” he said.
Following that, Nate worked at the Harbour House Hotel on Salt Spring Island, BC. Working closely with the farmers, he planned the menus based on what they could either grow and raise on their own organic farm, or source from other nearby farms, embodying the “Slow Food” and “Eat Local” movements.
Today, Nate’s food attracts guests to the golf greens on the banks of the Athabasca River and clients’ food critic ratings are high with residents and regulars.
“I am reinspired daily by seeing happy and satisfied guests. I enjoy teaching and guiding my team to develop themselves further in our field, and I love getting people to try new things and learning about foods from other cultures,” Nate enthused on his passion for people and food.
In the chaos of 2020, Nate has remained grounded by the love and support from his family, and he said in reflection, he’s thankful.
“This year has been anything but boring with the flood and pandemic,” said Nate. “I am thankful to have everything I do and such a loving, supportive family and team. Things can change very quickly, and it is important for us to be adaptive to adverse circumstances, and to remember the most important things in life.”
When he is not cooking up a storm in the community or at work or volunteering when he can, he’s happy at home with his family and enjoying his hobbies.
“I have a wonderful wife, Kristin, and two beautiful children, Petra & Wilder. I love to travel, cook – believe it or not, learn about other languages and cultures, and enjoy the outdoors,” he said.