Boise State University Dining Services has hired a new executive chef, Nathan Child, to add flavor and flair to the campus dining experience. Child has the opportunity to add his own signature style to Boise State’s catering, Boise River Café and athletics meal planning, as well as influence some retail dining options across campus. Child draws culinary inspiration from exotic food cultures and bold flavors from around the world. He also partners with local farmers, producers and other food artisans to capitalize on southern Idaho flavors.
Child would like to welcome students to a focus action station in the Boise River Cafe from 11 a.m.-1 p.m., Thursday, April 20, for a meet and greet opportunity. In addition to meeting Child, the event will offer chicken lettuce wraps with cashews and tofu lettuce wraps with crispy garbanzo beans.
Child, an Idaho native, brings with him more than 15 years of experience in the culinary field, including his most recent skills as executive chef for Washington State University athletics. While there, Child worked to maintain a high standard of excellence while leading a team of more than 30 employees to provide over 800 meals per day to students and athletes. His oversight in daily food production, ordering and meal service was key in a successful first year of the Gary W Lounge, a student-athlete dining facility in which he was heavily involved with the planning, implementation and launch.
In addition, Child gained valuable catering experience at WSU, supervising production and service of all university catering events.
Child began his career at the Coeur d’Alene Resort and for Hagadone Hospitality, and also has served as executive chef and culinary instructor for NEWTECH Skills Center in Spokane, Washington. His experience led him to implement menu changes to raise customer satisfaction, a skill he immediately will apply at Boise State.
Childs holds a bachelor of arts in culinary arts from the New England Culinary Institute, where he focused heavily on nutrition, sustainability, leadership and healthy cooking. He is a Certified Executive Chef and has earned multiple culinary awards, including a National Gold Medal in Skills USA-Culinary Arts.