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Nathaniel Reid
James Beard Award winner
- Discipline
- Other
i. Biography
From kitchens in Las Vegas, Dana Point, and St. Louis to Nathaniel Reid Bakery in Kirkwood, Missouri, Nathaniel Reid’s pastry work was built on French technique and European method. Each kitchen added another layer of control, structure, and repetition, until the résumé settled around a bakery that bore his name and made technique the point of view.
The Path
Training at the University of Missouri and Le Cordon Bleu Paris put foundational discipline beside the exacting standards of European pastry, and Nathaniel Reid carried both into the line. Work as a cook at Fine dining restaurant and later as Pastry Chef at Chris McD's tightened his command of the kitchen and sharpened the precision that became central to his work. Since 2014, he has also served as consultant of Leading companies in the food and beverage industry, extending that perspective beyond the pastry case into the wider trade. Since 2016, Nathaniel Reid Bakery has operated in Kirkwood, Missouri under Nathaniel Reid as chef and owner, with the bakery’s identity shaped by the polish of that training and the steady momentum of his career. The result is a shop where technique is not decoration; it is the working language.
The Work Today
At Nathaniel Reid Bakery in Kirkwood, Missouri, Nathaniel Reid makes contemporary and traditional baked goods with perfected European techniques. The range sits between familiar forms and a controlled finish, with each piece reflecting repetition, patience, and restraint. The work stays precise without feeling severe, and finished without losing its sense of warmth. The standard is stated plainly: "Mastering the basics—precision, consistency, and attention to detail—has been essential in refining my skills and creating high-quality pastries and desserts." That approach fits a career built through accumulation rather than shortcut, with skill layered over skill until technique becomes habitual.
In Their Words “Mastering the basics—precision, consistency, and attention to detail—has been essential in refining my skills and creating high-quality pastries and desserts.” “The opportunity to enrol in the Grand Diplôme®, which combines both the pastry and savoury programs, was especially appealing.”
Acclaim
Nathaniel Reid has received Dessert Professional Magazine, Top 10 Pastry Chefs in America (2012). Nathaniel's honors include Outstanding Baker (2019), Top 10 Pastry Chefs in America (2012), and Pastry Chef of the Year (2010). Taken together, they mark a career recognized over time for discipline, control, and a steady commitment to the work.
Profile updated July 2026
FAQ
Asked of Nathaniel
What is Nathaniel Reid's current role?
As of 2026, Nathaniel Reid is Chef and owner.
Where did Nathaniel Reid train or study?
Nathaniel Reid trained at University of Missouri and Le Cordon Bleu Paris.
What recognition has Nathaniel Reid received?
Outstanding Baker (2019).
