Nate Weir Email & Phone Number

As a missionary kid born in Haiti, I grew up with a unique perspective on where food comes from and the effort it takes to prepare. While my US friends ate fast food, I was raised on fried goat, grilled conch, fiery scotch bonnets, and breadfruit from my yard. My only exposure to processed food was the box of Froot Loops my mom wrapped each Christmas!I began working in restaurants at 15, and quickly discovered an enthusiasm for the energy and camaraderie of foodservice. While completing a double business major, I served, bartended, cooked, trained, and managed my way through a variety of restaurant concepts. While my passion for food never dimmed, working in restaurants where most of the cooking involved pressing the right button on the microwave or deep fryer never felt quite right. In 2008, I moved to Boulder, CO and graduated with highest honors from the first ever farm-to-table centric culinary program at the Culinary School of the Rockies. Working on organic farms, cooking amazing produce fresh from the farmer’s market, and rediscovering the full circle of food from farm to plate finally felt like home; only with less fried goat!After culinary school I worked in full service, ingredient-driven restaurants in Boulder, and was the sous chef at Salt Bistro, 5280 Magazine’s “Best new restaurant” in 2009. I joined the Modern Market team in 2011 as its first chef and “corporate” employee. Through my twelve years growing the Modern Market brand I've worn many hats, from purchasing and food cost to developing systems for training and operations. Between 2020- 2023 I also led culinary at Lemonade, the trend-setting California fast-casual, where I completed a full reboot of the colorful, unique menu and hand-crafted beverage program.I believe fresh, thoughtfully sourced, healthy, delicious food should be affordable and available to everyone and I find daily challenge and fulfillment in creating a brand that combines my ideals about food with the accessibility of fast casual restaurants.