From the official release from Nosh manager Tyler Schiedel:
Nosh’s Executive Chef, Nate Dirnberger brings a wealth of knowledge, experience, and leadership to elevate one of the springs favorite restaurants to a new level. Chef Nate, a recent graduate from Pikes Peak Community College, is one of the most highly sought after rookie Chefs in the region. Dirnberger trained under Chefs Shane Lyons, Jeff Knight, Jason Gust, Francis Scott, Mark Painter, and Pastry Chef Michael Paradiso. His resume is impressive, in addition to his culinary and pastry skills Chef Nate was selected as a 2008 Star Chefs Scholarship recipient, was the 2010 Student Chef of the year for the Pikes Peak Region, and attended the prestigious I-LEAD institute for leadership development in 2009 and 2010.
Most impressive is his ability to cultivate our culture. Chef Nate strives to be the best and surrounds himself by team players. He attributes his success to his team. Nosh culture is all about core values, hard work, integrity, teamwork, and cooperation. Kitchen Manger and Sous Chef Garrik Pappas provides Chef Nate with an impressive teammate and coworker. The team dynamic is just amazing; everyone on our Heart of House team has the true soul and spirit of a chef. Chef Nate has been fulfilling the role of Executive Chef for many months now after Shane Lyons left Nosh to pursue other interests in New York. Chef Nate and his team seek out criticism and want nothing more than to continue to develop a reputation for being the very best.
Chef Nate has partnered with many of the finest Chefs in the state to continue his personal growth. Recently he spent time visiting Fruition farm, and hopes to soon be spending time learning in the Fruition kitchen. “I want to learn as much as I can, from whoever I can, I am open to criticism, strive for perfection, and want simply to be the very best I can be.” Nosh is proud to recognize Nate Dirnberger as their Executive Chef. Chef Nate is proud to recognize every member of the Nosh team. “I am only as good as the people around me, and I am part of one of the best teams in the restaurant industry.”