In the Spotlight: Nathan Reid

*Written by: Chelsea Twiss*

Eastern Washington University’s Dining Services is very proud to have a production chef as inspiring and innovative as Nathan Reid. Reid’s eyes light up and sparkle when talking about the dishes that he loves to concoct, dish up and devour. You may recognize Reid around campus as the young man in a white Dining Services chef ensemble and wearing his signature newspaper-boy cap.

Reid has been employed with Dining Services since 1999, when he started washing dishes and working the broiler at Baldy’s as a student studying for a career in music education. Reid, however, eventually realized that music education was not for him so he put down his saxophone, picked up a sauté pan and began working part time for Dining Services.

While working in the kitchen for a few years during the Seahawk’s training camp, Reid met his mentor, Chef Tobin; a well-known Northwest Culinary Academy chef. Reid then attended culinary school at Spokane Community College under the instruction of Tobin, and after a series of stints working restaurant jobs in Spokane, he came back home to Eastern to resume working for Dining Services.

In 2008, Reid became a full-time production chef at Baldy’s. After moving between Tawanka and Baldy’s a few times in recent years, Reid has finally settled at the Roost. He went on to describe how much he has enjoyed his time at the Roost so far and enjoys the freedom and creativity he is able to experience there. Along with the ability to exercise his passion for cooking, Reid also has had the opportunity to experiment with new and creative dishes alongside his boss, Peter Curry.

When asked about his favorite dish at The Roost, Reid mentioned that the Steak Sandwich (to appear on the seasonal menu) is his current favorite. This sandwich was inspired by an episode of Man vs. Food on Food Network.

Reid says he enjoys the variety of campus locations and finds it refreshing. “I don’t have a favorite,” he said. “I’m fine going wherever I’m needed and I feel comfortable everywhere.”

On the horizon for Reid: The NACUFS Culinary Competition in March. Reid will fly to Reno where he will participate in the regional competition against other colleges from the West. This is a very exciting opportunity not only for Nate Reid, but for Eastern Washington University. This is the first time one of our own will be participating in the competition!