CHEF NATHANIEL REID
Nathaniel Reid is the owner of Nathaniel Reid Bakery in St. Louis, Missouri. He has held pastry chef positions for many luxury brands including, The Ritz-Carlton Hotel and St. Regis Hotel. Nathaniel has been a guest chef at L'École Valrhona since 2014.
Dessert Professional Magazine recognized him as one of the Top 10 Pastry Chefs in America in 2012. In 2010, he was selected as the winner of the U.S. Pastry Competition and named Pastry Chef of the Year. In 2009, Nathaniel was awarded the “Golden Scoop Award” for the best chocolate confection in America.
A graduate of Le Cordon Bleu, Paris with a Grand Diploma in Culinary and Pastry Arts, Reid specializes in contemporary bakery creations with a European flair.
Q&A
Valrhona: What inspired you to enter the world of pastry?
Nathaniel: I love the freedom that making pastries offers. Pastry chefs have the opportunity to create unique shapes, textures, colors and flavors.
Valrhona: From where do your inspirations for new creations come?
Nathaniel: I find inspiration all around me in my everyday life. Inspiration can come from a unique texture, aroma, or an interesting shape.
Valrhona: Who in your life has been the biggest mentor/inspiration in your career?
Nathaniel: I am lucky to have three very inspirational chefs that I worked for: Patrice Caillot, Kamel Guechida, and Stéphane Tréand.
Valrhona: What is your most famous dish?
Nathaniel: In 2014, I designed my Kyoto cake for a Valrhona class I taught in Los Angeles. I decorated the cake with a very specific design of various sized gold circles marking the top of the cake. I was amazed how fast my design took over the pastry world and social media. I even saw it imitated by several chefs, publishing it in their books.
Valrhona: What is your favorite type of pastry to eat?
Nathaniel: My favorite type of dessert to eat is my wife Lee Lee's Chocolate Chip Pecan Cookies.
Valrhona: What is your favorite Valrhona Chocolate?
Nathaniel: Gran Couva Single Estate Chocolate
Valrhona: When pairing with chocolate, what is your favorite flavor combination?
Nathaniel: I really love chocolate and hazelnuts so I enjoy any combination of these ingredients.
Valrhona: When and how did you hear about Valrhona for the first time?
Nathaniel: I have been using Valrhona products throughout my career with great pride. Now that I have my own bakery I am happy to use Valrhona products.
Valrhona: What do you like to post on social media?
Nathaniel: Bakeries, cakes, sandwiches, macarons, chocolate bars, jams, or whatever we are featuring in our bakery.
QUICK FIRE
Celsius or Fahrenheit?
Celcius
Cake or Tart?
Ice Cream
Favorite Restaurant?
When I lived in Las Vegas I would eat at a Thai restaurant "Lotus of Siam" often.
Wine or Cheese?
Charcuterie
Coffee or Tea?
Coffee
Favorite Kitchen Tool?
Just the simple things: knife, spatula, whisk...
Craziest delicious flavor combination?
I really love the flavor of Caramel. It can be combined with anything.
Who do you follow on social media?
Los Angeles Lakers
