Nathan Larsen

Chef de Cuisine -Ahnala Mesquite Grill

Radisson Fort McDowell Resort & Casino

Born and raised on the Jersey shore Chef Nate gained an appreciation for fine food from his parents who have traveled the world. While attending fire science school Chef Larsen took a part-time job in a small Thai restaurant which quickly turned into a passion for being in the kitchen.

Knowing he wanted to learn more, Chef Larsen attended the famed Culinary Institute of America in Hyde Park, New York.

While completing his externship at the PGA Spa and Resort in Palm Beach Gardens, Florida, Chef Larsen was awarded the medal of knowledge, an achievement for outstanding culinary talent.

After school he spent three years at the beautiful Stein Erickson Lodge in Deer Valley, Utah. Chef Larsen attributes much of his passion and attitude about work ethic to

Executive Chef Zane Homquist, of the Stein Erickson Lodge. Chef Larsen also spent time in the kitchens of the Peninsula Hotel in New York City and in the award winning Latilla Room at the Boulders Resort in Carefree, Arizona.

Chef Larsen is adamant about his staff and himself learning and trying new things. With a constantly changing menu it takes not only his creativity but that of his whole staff to continue to produce new and exciting menus.