A bit about the Chef:
Born and raised in Reno, Nevada Thatcher was always surrounded by food. Interested in the smells and flavors brewing in the kitchen, Thatcher would ask the important question, “What’s for dinner?” The response he received back was “food”. After hearing this over and over he took it upon himself to start creating those same smells and flavors he was so curious about. After seeing the great food styles of the West, he left to head east where he attended the Culinary Institute of America. Learning and always trying to better himself, Thatcher worked in many high-end restaurants, homes, and events spaces throughout New York City and around the U.S. With health, allergenic, and organic cuisine knowledge and over fifteen years of culinary experience he is always evolving to meet the high standard of private and public clients.
