Chef Nathan Hyam
Chef Nathan Hyam has a passion for organics and a passion for Thai cooking. Just attend any of his cooking demonstrations at Capers and you'll be rushing to try his simple yet tasty recipes for yourself.
His knowledge of comes from years of working and living in Thailand and other parts of south-east Asia, cooking the way locals cook, using fresh and organic ingredients. You'll often see him in the aisle at Capers, looking for ingredients for something special. You'll find Chef Nathan's books at both Chapters.Indigo and Amazon.
More about Chef Nathan Hyam
Nathan Hyam was born in New York City and educated in Montreal. He served a traditional three-year apprenticeship in classical French cuisine under Swiss chef Kurt Kuhn. He holds a Red Seal Inter-provincial certificate in cooking. Nathan has been a restaurant owner and has worked in many fine food establishments throughout the world and brings with him experience of regional cuisines from such places as California, Mexico, Portugal, Spain, Morocco, Indonesia, Malaysia, Singapore, Hong Kong and Thailand.
Nathan trained at the Oriental Hotel Baan Phrya School, Wandee Culinary School and the Suan Dusit College in Bangkok. He is considered an expert in Thai cuisine and has been teaching the regional cuisines of Thailand for more than a decade. He has written a best sellingThai cookbook for Whitecap Publishers called “New Thai Cuisine”
Nathan is actively involved in his community he is member of the board of directors of Farm Folk City folk, an organization that focuses on food security issues and the promoting of sustainable farming and organic food.
Nathan is a founding member of the Picasso Café restaurant training program for “youth at risk” in Vancouver. He launched the opening of the café and was the Head Chef-Instructor for the first two years of its operation . Nathan was the founding director of “The COOKSCHOOL” in Vancouver and was the Head Chef-Instructor for seven years before taking a position for the Coquitlam school board as Head Chef-Instructor of the Culinary Arts Department at Riverside School where he taught for four years.
Nathan loves producing cooking demonstrations for the public and has participated on the stages of the BC Restaurant Association show, The Home show, The Chinese New Year Show, The Dragon Boat Festival, The Wellness show, The West Coast Women’s show and Eat Vancouver. He has also managed the cooking stage at the Home show and organized and hosted the Black Box competition at the BC Restaurant show.
He has recently returned to Vancouver from the Caribbean where he has been working for the past few years as a restaurant consultant and the head chef-instructor at “The Cooks Class “on Grand Cayman island.
His personal philosophy as a chef emphasizes fresh healthy foods with an international influence.
