Chef Nate Appleman's soulful cooking has garnered him national praise. In 2009, he received the James Beard Foundation Rising Star Chef award, the Food & Wine Best New Chef recognition as well as two prestigious book awards from the International Association of Culinary Professionals: Book of the Year and First Book: The Julia Child Award for his cookbook A16 Food + Wine.
Appleman is a Food Network regular with appearances as a challenger on Iron Chef America, The Next Iron Chef seasons 2 and 5, and Chopped All-Stars among others. During his 2011 Chopped All-Stars appearance he out-competed some of Food Network's most notable culinary talent, ultimately winning the title of Chopped All-Stars Champion.
During his tenure as executive chef and co-owner of A16, the restaurant was awarded three-and-a-half stars for food quality by the San Francisco Chronicle, after which Appleman went on to open the equally well-received SPQR. In 2010, Appleman moved to New York City to open Pulino's Bar & Pizzeria. At Pulino's, Appleman continued to create distinctive dishes, inspired as always by local produce, seasonal items, and sustainable ranching, farming and fishing.
Most recently, Appleman's cooking philosophy was recognized by Chipotle founder Steve Ells, who hired Appleman to join the culinary team at Chipotle. This latest chapter in Appleman's career allows him to continue his belief in making food with great quality ingredients, prepared using classic cooking methods - this time with a much wider reach.
A graduate of the Culinary Institute of America, Hyde Park; Appleman trained in Italy in traditional methods of salumi production and butchery and is one of the few American pizzaiolos certified by the Verace Pizza Napoletana Association. In addition to his culinary accomplishments, Appleman is an active philanthropist, working tirelessly to bring awareness to the efforts of the Kawasaki Disease Foundation. Appleman is also a contributing advisor for Runner's World Magazine.
Nate Appleman’s Cookbook: A1 Food+Wine