Bio

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Emmy nominated Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. Chef and co-host of Growing A Greener World (PBS) and host of Good Food America with Nathan Lyon (Veria), Nathan was the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and appeared as a guest chef and expert on Home Made Simple (TLC) and Real Simple Real Life (TLC).

After graduating from James Madison University with a Bachelor of Science in Health Science and a minor in Public Health, Nathan backpacked his way across Europe, learning about local customs, culture and cuisine. Although every town and country along Nathan’s journey provided its own culinary lesson, the watershed moment occurred in an outdoor market just outside of Florence, Italy: an elderly woman, agog at the massive amount of produce Nathan was stockpiling, eagerly asked, “Why are you buying so much food? Why not just buy fresh every day?” Nathan immediately dumped out half his basket and began pondering those two simple questions.  It was in that market that Nathan discovered his truth: great food starts fresh.

Laden with ideas and information, Nathan headed home, eventually opting for culinary school at Le Cordon Bleu in Los Angeles, where he earned a Culinary Arts degree. Since that time, Nathan has worked in many restaurants, both in and out of the kitchen, and has also worked with local growers in California farmers markets for over a decade.

Nathan published his cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters, Graham Kerr, Curtis Stone and Jamie Oliver and made the Washington Post’s esteemed “Top Cookbooks” list.

Nathan received the honor of an Emmy nomination for “Outstanding Culinary Host” in 2013. He is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium, a Culinary Ambassador with the City of Hope and has cooked at numerous non profits such as the Clinton Foundation. He has even written and co-illustrated (with his older brother, Craig) a children’s adventure book, Sam the Clam.

2 thoughts on “Bio

  1. I’m so glad you’ve started a food blog as it’s fun to see your interactions with food on more of a daily basis. Currently I’m a student of Chef Steven Nalls at Auguste Escoffier School of Culinary Arts in Boulder, CO. He directed me to your blog as I love all things food- particularly food writing and sustainable eating. He thought I’d like to follow what you do and he was absolutely right! Enjoy your trip and thanks for the excellent posts :)

  2. I have enjoyed your TV Show so much “Lyon in the Kitchen” thanks so much. You are fun, educational and make it look so so easy.

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