Chef Seth Nathan Brings Delectable Culinary Skills To Mad And Vin Restaurant

NGC- where does the food gene come from in you? Who influenced you the most?

SN-The food gene runs heavily on my mother’s side of the family. My Grandparents, Jaime and Karen Santana opened Jaime’s Bakery in Ventura, Ca in 1973 and continued to run that and other locations through the 80’s until they switched their focus to agriculture (avocados and lemons). The baking gene did not carry over heavily as I am not a huge fan of eating sweets but I do enjoy preparing them in other manifestations. My mother, Cathy Santana not only had a stint in the professional culinary world but also throughout my childhood was always in the kitchen making bread, sourdough waffles and coincidentally enough, aebelskiver. I was raised by my father, Craig Nathan in Malibu who commuted to Van Nuys every day which often left me under the supervision of family, friends and neighbors until I was of an age where I was responsible for myself after arriving home from school. We often would resort to dining out when he would arrive home, exhausted. One day, in science class at Malibu Park Junior High we watched a video on how to prepare Chicken Parmesan. We were supposed to take notes on the scientific process of frying and the conversion of raw protein into cooked. I, however, was writing down the ingredients and recipe instructions. I went home that day, deciding that I would take it upon myself to have a healthy homemade dinner ready for the man that worked so hard to raise me and keep me safe.I wanted to return the favor. I found that we had all of the ingredients and I made Chicken Parmesan. I absolutely obliterated that kitchen and honestly couldn’t tell you if it was edible but I remember clearly how I felt when my father came home and was so thankful that I had made such an effort. I still feel that same warmth when guests enjoy a meal I have prepared anywhere.