Nate Hines

Nate Hines Email and Phone Number

Writer / Storyteller / Teaching Chef / "Chewbacca" @ The Cooking Studio Fort Collins
fort collins, colorado, united states
Nate Hines's Location
Greater Fort Collins Area, United States
About Nate Hines

♦ Getting over it, moving on, learning to just “Be”♦♦ As a child, I dreamed of being a cowboy, chef, and Luke Skywalker. Post-school, I embraced cowboy life in West Texas, Colorado, Arizona, and New Mexico finding peace in solitude. A decade on, I traded chaps for chef's pants, heading to Portland. For 22 years, I journeyed through kitchens, leading and supporting fellow cooks.Eventually, the demands of the chef’s life led to burnout. I yearned for the quiet that I had in my late teens and into my 20s. Now, as I ponder my "Luke Skywalker years," I feel more akin to Chewbacca, a companion rather than a hero.My future lies in fostering the solitude and passion, that echos my past. I seek to share with others the stillness, the meditation of culinary rituals, and nature's embrace - the calm to “be still and know...” ♦♦♦ Core Strengths, (SF 2.0) - Intellection, Input, Connectedness, Ideation, Strategic It is fascinating how one’s brain works. Mine feels more like a dirt road than a highway, rough and sometimes washed out from the elements. But still, it’s always headed to a destination – constantly processing, imagining situations, looking for solutions and unpacking the ever-elusive “why?” It seems random but the process typically leads to intriguing outcomes. I lean towards the creative, picturing gathered information and seeing what story it tells. Once the knowledge and ideas are illustrated the story comes together. I’m a storyteller – an effective process, maybe, possibly even memorable, but not always elegant.Story ideas come randomly for me - good, bad, and indifferent - finding the strong ones can be a challenge. Witnessing these aimless thoughts morph and mature into ideas that hold value is akin to watching the cows come in, where almost magically, everything lines up, the picture becomes clear, and the plot develops.Typically, I’m looking beyond the common or familiar inside the innovative or strategic. The overall goal is not just knowing what’s next but having the chance to band together, like a tribe, working to find the balance and courage for a deeper understanding of each other and our independent ideas. The team effort lets me see the obstacles I may miss and shores up my thoughts and ideas. There’s beauty and power in the collected connections of a focused group. ♦ LEADERSHIP THEMES: Creating strategic paths, with people

Nate Hines's Current Company Details
The Cooking Studio Fort Collins

The Cooking Studio Fort Collins

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Writer / Storyteller / Teaching Chef / "Chewbacca"
fort collins, colorado, united states
Employees:
2
Nate Hines Work Experience Details
  • Self-Employed
    Solitude Retreat Leader
    Self-Employed Feb 2024 - Present
  • The Cooking Studio Fort Collins
    Teaching Chef
    The Cooking Studio Fort Collins Jan 2024 - Present
    Greater Fort Collins Area
  • The Welsh Rabbit Bistro
    Head Chef
    The Welsh Rabbit Bistro 2011 - 2024
    Greater Fort Collins Area
  • Peter Shears
    Lead Line Cook
    Peter Shears 2009 - 2010
    Akron, Ohio, United States
  • Hilton Dallas/Rockwall Lakefront
    Line Cook
    Hilton Dallas/Rockwall Lakefront 2005 - 2008
    Rockwall, Texas, United States
    Expanded culinary expertise by mastering basic pastry skills under the guidance of Chef Steve and Chef Keith Champy. Gained a comprehensive background in pastry arts and line cooking, adaptability and culinary creativity. Learned high-volume banquet preparation and service, and how to manage multiple kitchen stations and lead teams in delivering high-stakes culinary events.• Demonstrated versatility by managing a variety of kitchen roles, including garde manger and stone oven operations, producing a diverse range of items from flatbreads to peppercorn chicken.• Excelled in multitasking, covering grill, sauté, and fry stations, and single-handedly managing all four stations for late-night room service twice a week.• Played a pivotal role in securing a lucrative $250,000 event for the hotel by impressing clients with a meticulously crafted 7-course chef dinner.• Thrived in a fast-paced environment, coordinating with a large team to prepare and serve banquets for groups ranging from 30 to 500 guests, ensuring seamless execution and guest satisfaction.
  • Valore Italian
    Restuarant Manager
    Valore Italian Feb 2004 - Dec 2004
    Rockwall, Texas, United States
    Became a resourceful and adaptive restaurant manager with a comprehensive understanding of both back-of-house and front-of-house operations. Demonstrated expertise in launching new restaurants, with a hands-on approach to staff training, menu development, and operational design. Committed to creating a harmonious work environment and delivering exceptional dining experiences.• Played a pivotal role in the opening of Valore, overseeing everything from final interior touches to securing liquor licenses.• Designed the kitchen layout and front-of-house arrangement to optimize flow and functionality.• Recruited, trained, and scheduled a diverse team of front-of-house staff, ensuring a high standard of customer service.• Selected and managed wine inventory, aligning choices with the restaurant’s culinary direction.• Coordinated with the culinary team for training and scheduling, maintaining a cohesive and efficient kitchen operation.• Learned and prepared Halal dishes to accommodate the owner’s family during Ramadan, showcasing cultural sensitivity and culinary adaptability.• Managed server section assignments and resolved conflicts, fostering a positive and collaborative team atmosphere.• Engaged with customers to ensure satisfaction and encourage repeat business, contributing to the restaurant’s early success.• Navigated through various operational challenges, gaining invaluable experience and developing a deep appreciation for all restaurant roles.
  • Cullen Ranch & Hunting Lodge
    Chef
    Cullen Ranch & Hunting Lodge 2001 - 2004
    Quinlan, Texas, United States
    Became an nnnovative and passionate chef with a specialty in game cuisine, bringing a fresh perspective to traditional dishes. Excelled in an internship and quickly advanced to the role of Chef at Cullen Ranch Hunting Lodge. Demonstrated expertise in utilizing locally sourced game to create a diverse and sustainable menu, significantly reducing food costs while enhancing the dining experience.• Accepted the role of Chef shortly after completing a two-month internship, embracing the challenge with enthusiasm and dedication.• Specialized in game-based cuisine, with 85% of protein sourced from the property’s wild game, including quail, chukar, wild boar, and pheasant.Innovated on classic recipes, creating dishes like Venison Wellington and Texas Marinated Quail, and introduced new flavors with quail tacos.• Conducted extensive research into historical game recipes, incorporating techniques from the 1800s and family traditions into the menu.• Managed breakfast, lunch, and dinner services, with a focus on quick, satisfying meals for breakfast and lunch, and elaborate multi-course dinners.• Developed a proficiency in desserts, overcoming initial struggles to become adept at creating chocolate mousse, cheesecakes, and chocolate cakes.
  • The Early Years
    Ranch Hand
    The Early Years May 1992 - Oct 1999
    Texas, Colorado, Arizona, Wyoming...
    A diverse experience in ranching and property management, while embarkeding on a transformative journey through the American West, gaining invaluable life lessons and skills. Developed a strong work ethic, adaptability, and a deep connection with nature and animals. Transitioned from the cowboy life to pursue a passion for culinary arts, bringing a wealth of unique experiences and perspectives to the table.• Spent eight years traversing ranches across Texas, Arizona, Wyoming, and Colorado, honing skills in animal husbandry and land stewardship.• Lived remotely in tents and trailers, managing herds of cattle, maintaining fencelines, and ensuring the health of livestock.• Earned a reputation for fearlessly training challenging horses, contributing to the overall efficiency and safety of ranch operations.• Collaborated with teams at feedlots, focusing on animal health and recovery, and learning the importance of teamwork and shared knowledge.• Undertook various roles during off-seasons, including delivery driving, firewood splitting, cemetery maintenance, and construction, demonstrating versatility and a willingness to learn.• Decided to pivot career paths, drawing on a rich tapestry of experiences to pursue culinary arts with a fresh and grounded perspective.

Nate Hines Education Details

Frequently Asked Questions about Nate Hines

What company does Nate Hines work for?

Nate Hines works for The Cooking Studio Fort Collins

What is Nate Hines's role at the current company?

Nate Hines's current role is Writer / Storyteller / Teaching Chef / "Chewbacca".

What schools did Nate Hines attend?

Nate Hines attended Le Cordon Bleu College Of Culinary Arts.

Who are Nate Hines's colleagues?

Nate Hines's colleagues are Brooklyn Knutson.

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