The finest local and sustainable ingredients inspire Nathan Volz, the new chef de cuisine of 10 Arts. Bringing over a decade of experience to his role, Volz is introducing updated menus of the restaurant's refined, modern American cuisine. Highlights include the popular Wild Striped Bass, served with sautéed winter greens and a garlic ginger broth; and homemade Crispy Ricotta Gnocchi, complemented by an indulgent carbonara sauce, bacon and broccoli.
Being a top toque was not always in the cards for Chef Volz. An Illinois native, he studied accounting in college before deciding to return to his first calling. Having cooked alongside his mother from a young age and having worked in restaurants since age 16, Chef Volz went on to attend Le Cordon Bleu. Prior to serving as 10 Arts’ sous chef, he was the chef de cuisine for 2 West at The Ritz-Carlton, New York, Battery Park. Chef Volz has also held positions at The Ritz-Carlton Lodge, Reynolds Plantation, and The Ritz-Carlton, Laguna Niguel.