Nathanial Zimet

The Climb

Training at Wake Forest University and Le Cordon Bleu gives Nathanial Zimet a split foundation: academic discipline on one side, classical kitchen technique on the other. That combination shows up in the way the work is framed at La Boucherie, where the approach is direct and the point of view is fixed. The background reads as preparation for a chef who builds around structure first, then lets the food carry the argument. Ownership changes the terms of the craft, and Nathanial Zimet has carried that shift across two New Orleans rooms. Since 2009, he has been chef and owner of Boucherie; since 2015, he has been chef and owner of Bourrée. Those dates mark more than tenure. They show continuity, and the long work of keeping a restaurant's identity coherent over time.

Today

At Boucherie in New Orleans, Louisiana, the cooking is defined by meat and smoke, with the restaurant's name attached to a clear culinary register rather than a vague concept. In Kreuzwertheim, Germany, Nathanial Zimet is chef of La Boucherie, carrying that same vocabulary into a different setting without softening it. The through-line is specificity: a chef working from a narrow, legible set of signals and using them with control.

Signature

The Que Crawl is Nathanial Zimet's named signature dish, and the title alone does part of the work: it is memorable, pointed, and easy to place in a kitchen language that favors directness. In the context of his broader style, it fits a chef who makes identity out of concise signals rather than ornament.

In Their Words “Our cuisine reflects our passions and our purpose – which is fine dining for the people.”