
‘Nate Garyantes of Ardeo + Bardeo’
courtesy of ‘bonappetitfoodie’
When I talk to chefs about their lives and their careers, I always find it interesting how their upbringing and childhood plays a part. For Nate Garyantes, executive chef at Ardeo + Bardeo, growing up in a family that owned a restaurant made him hesitant to become a chef. “Initially, I felt it wasn’t for me,” he says. Seeing his father, the restaurant owner, work long hours and spend time away from their family made Garyantes pause before deciding to work in the restaurant industry.
So instead of enlisting in a kitchen crew, Garyantes joined the army for three years where he earned an Expert Infantry Badge. Afterwards, he moved to Hawaii where he started working in restaurants, at first in the front of house and later in the kitchen. “I fell in love with all of the fresh fruits, vegetables and fish Hawaii had to offer,” he says. It seemed that the kitchen was calling him.
After time in Hawaii, Garyantes moved to Delaware, where he became the executive chef and owner of Restaurant 821 which earned Zagat’s highest rating for food in Delaware. In DC, he was previously the executive sous chef at Jose Andres’ Cafe Atlantico and later worked at Minibar. Throughout all the different restaurants and cooking various types of food, Nate had one thing to say, “It doesn’t matter what I’m cooking, so long as it’s executed properly.”


















