Executive Chef André Natera’s personal food philosophy is “seasonal ingredients and modern techniques.” For the last 18 years, Chef Natera has been creating unique dishes, and his menus are a product of refined flavors that are familiar and enjoyable, creating a pleasant surprise for the palate. He has brought these attributes to the table for guests at Omni Barton Creek Resort & Spa.
Chef Natera began his culinary education at Le Cordon Bleu College of Culinary Arts, located in Portland, Ore., and continued his education through the years with various food certification programs, including a Techniques of Healthy Cooking program at the Culinary Institute of America in St. Helena, Calif. It was during that time in Northern California that the fresh market concept began to shape his current culinary philosophy. He draws inspiration from Mother Nature, which he refers to as “the true work horse in the kitchen.”
Natera began his career near Portland as an assistant to the pastry chef at Greenwood Inn Resort. At the young age of 27, he got his first big role as Executive Chef at the Renaissance Esmeralda Resort & Spa in Southern California, and has not looked back. He has held the position for more than a decade at some of the most prestigious venues in the country including the Pyramid Restaurant & Bar at the Fairmont Dallas; as well as Marquee Grill, Village Kitchen and Toko V in the esteemed Highland Park Village of Dallas.
Through the years, he has received numerous honors and accolades including “Rising Star Chef” by the Dallas Food & Wine Festival, and was twice named “Best in DFW Chefs” by The Dallas Morning News. He also earned a finalist spot in D Magazine’s poll for best chef in Dallas. Under his leadership the Pyramid Restaurant & Bar was awarded 4 stars from 2 stars, and in the 2012 Zagat Guide, the restaurant received a score of 29 out of 30 for food – making it one of only seven establishments in the state of Texas to receive that distinction.
While not running the kitchen, he enjoys boxing. At the end of the day, he wants to offer his patrons a fresh, simple and approachable dining experience.
Share this Page