Bombay Club

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Nathan Gile, known to his friends as "Nick", began his culinary career in restaurants at the age of fourteen after being influenced by notable chefs in the Portland area. He knew that to develop he needed to experience true craftmanship from a leading chef and he wentto the back door of the Roma Café where he begged Master Chef Mark Morrow to teach him the basics of Italian Cuisine. For two years Nick did every job asked of him from making fresh pasta and sauces to perfecting techniques of fine cooking in traditional Italian cuisine. Realizing at an early age that aspiring to become a chef he needed to expand his knowledge, Nick went to work for then Master Chef Richard Tibbetts, and for 3 years Nick studied the techniques of fine cooking in traditional French cuisine emphasizing traditional sauces and menu development. For 3 years Chef Tibbets assisted Nick in every aspect of using local cuisine and accentuating the French method of fine dining in his hometown of Portland, Maine. Then Nick was ready to find his own style of cooking. He stayed in Portland for two more years as sauté chef at The Baker’s Table before moving across the country to Seattle, Washington, where he developed a flair for blending Asian and American cuisine into something uniquely his own. This piqued his interest in regional cooking, and he began exploring local cuisine then developing infusion of influences from all parts of the world, taking the best of them and creating distinct dishes.New Orleans became his destination knowing that when he came to the Crescent City he would expand his repertoire and make a professional statement for cutting edge new tastes. He worked with some of the city's most notable chefs, including

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