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Nathan Johnson is an experienced culinary professional who has held various leadership positions in reputable restaurant groups such as Garces Group and Fox Restaurant Concepts. With an associate's degree in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts-Scottsdale, Nathan has excelled in roles such as Vice President, Director of Culinary, and Chef De Cuisine. Prior to their current positions, Nathan also served as a Sous Chef at Fox Restaurant Concepts.