Rising Star Chef Nathan Anda of Red Apron Butchery - Biography
Washington, D.C.
Nate Anda takes his meat seriously: a combination of classic culinary training, immersion in the art of charcuterie, and an unshakable commitment to the tradition of butchery has shaped every aspect of his work. Anda first started cooking as a teen, working under Chef Angelo Vangelopoulos at the Ivy Inn in Charlottesville, Virginia. There, and at subsequent internships that followed, he learned about the craft of charcuterie. Eager to make cooking his profession, Anda soon enrolled at the New England Culinary Institute in Montpelier, Vermont, where he took every course offered on butchery and charcuterie.
Returning to his home region of the Mid Atlantic, Anda continued to hone his skills at Equinox Restaurant in Washington, D.C., and Salamander Market in Middleburg, Virginia. In 2004, he accepted his first executive chef role at Tallula in Arlington, Virginia, where he gained critical notices from USA Today and The Washington Post for his charcuterie, especially the house-made bacons. All the while, Anda continued to build upon his expertise with butcher-shop tours of Italy, fermentation and curing workshops at Iowa State University, and with an internship at The Fatted Calf in San Francisco. In 2008, Anda founded Red Apron Butchery, rooted in Italian charcuterie with a style that emanates from his endless experimentation and curiosity—using flavors from Asian chiles to Fernet Branca to enliven his program. Anda is pushing butcher-shop boundaries and making Red Apron home base for artisan charcuterie in the region.

Rising Star Chef Nathan Anda
@nathan_anda- Red Apron Butchery
709 D Street Northwest
Washington, D.C. 20004
(202) 524-5244
www.redapronbutchery..