A graduate of NSCC Kingstec Campus Culinary program, Nathan was consumed by the culinary world. A work term at the renowned Digby Pines Golf resort & Spa learning classic French & modern foods was a great base to be built upon. The next stop was Calgary to work at Bonterra Trattoria, a classic Italian restaurant, where making breads & fresh pastas daily encouraged an exceptional discipline & quality of the industry for Nathan that he would carry for the rest of his career.

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In 2009, Nathan had moved to halifax to seek out more knowledge of the fine dining industry. He obtained a Chef de partie position with RCR hospitality group. This is were Nathan would develop into his own style and personality of food. Between writing tasting menus at ONYX and working the line at CUT Steakhouse, the vast experiences gained at these establishments had given Nathan Susin the confidence needed to go to the next level.

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Moving back to Cape Breton in 2011, Nathan obtain the Head Chef position at Flavor 19. Having helped to open this restaurant, that would become very popular in the Sydney community. Years later Flavor expanded and Nathan took on Executive Chef with the company, helping open the third & very successful restaurant Flavor On The Water, one of the best restaurants in our area.

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Competing during & after college was a passion of his. Chef Nathan has competed in various culinary competitions across Canada and has won multiple Gold, Sliver & Bronze medals.

Now it is time for a new path to be forged; a time to show who he is to the people through his own innovative style of cooking. Strictly focusing on quality and pushing the envelope on what is thought to be acceptable foods in our area with, Elementi Innovative Catering.