Nathan Coulon

Executive Chef, Ivy Hotel

Nathan Coulon, a San Diego native and 2007 James Beard "Rising Star" Award nominee, was named executive chef of the Ivy Hotel in December 2008 after serving as Sous Chef at the Ivy's Quarter Kitchen for one and a half years. In his new role, he will oversee all of the award-winning property's culinary venues, including its signature restaurant, Quarter Kitchen, Ivy Rooftop and Envy Nightclub, as well as in-room dining and catering, and the development of a new Quarter Kitchen menu.

Coulon brings more than 17 years of experience to the Ivy Hotel. Prior to working at the Quarter Kitchen, he served as executive chef and co-owner of Modus Supper Club for two years. While at Modus, he created and executed a modern menu consisting of French, Belgian and California-inspired cuisine, using local and organic ingredients. As a result, Coulon received numerous accolades from such publications as The San Diego Union-Tribune and San Diego Home/Garden Lifestyle, as well as Modus being voted as "Best New Restaurant" by San Diego Magazine.

Prior to Modus, Coulon served as executive chef for his mother's revered pastry café, Michele Coulon Dessertier, in La Jolla, Calif., where he successfully developed and launched lunch and wine dinner menus. His resume also includes working at the La Bastide De Saint Antoine, a two-star Michelin-rated restaurant in Grasse, France and his grandparents' nationally-acclaimed restaurant, the Belgian Lion, in Ocean Beach.

Coulon is a member of the Chefs Collaborative, a non-profit organization committed to promoting local and sustainable foods. He has also participated in numerous local charity events including Taste of the Nation, Classic 4 Kids and San Diego Roots.

← Back to Chefs

Learn more about Nathan Coulon at www.ivyhotel.com/