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4 Recipes by Nate Appleman

• Mustard-and-Mayonnaise Glazed Asparagus
• Pinzimonio with Tonnato Sauce
• Prosciutto-Cheese Piadina and Butternut Squash–Pecorino Piadina
• Smoky Glazed Asparagus

Why he won Because at his two Bay Area restaurants he uses exceptional ingredients—especially house-butchered meat—for his marvelous Italian menus.

Born 1979 Raised Greenville, OH

Education The Culinary Institute of America in Hyde Park, NY.

Experience Brasa, Seattle; Ristorante Dulcamara, Florence, Italy; Campton Place, San Francisco.

Career turning point “Most of my training had been French. But at Brasa, I discovered a new way of cooking: wood grilling, wood-oven roasting.”

Favorite kitchen tool A calculator. “We use whole animals, so if I make sausages, I need to adapt proportions.”

His next spot A16 in Tokyo (fall 2009).

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