Rising Star Chef Nathanial Zimet of Boucherie - Biography

New Orleans, LA

October 2018

Nathanial Zimet was raised in North Carolina—aka whole hog barbecue country—and a fascination with meat and smoke have shaped his career. In high school and college, he worked his way through restaurant kitchens, even as a student on the pre-law track at Wake Forest University. He studied abroad in England and attended Le Cordon Bleu in Australia but ultimately returned to the South to launch his career.

After Hurricane Katrina in 2006, Zimet introduced the streets of New Orleans to an indigo-paneled food truck, Que Crawl. With its high-quality, carnivorous delicacies, the truck was an instant hit, inspiring Zimet and his partner James Denio to put their confidence—and cash—into a brick and mortar space. Boucherie opened in 2009 with progressive Southern cuisine and a roster of house-cured, smoked, and aged meats. He won a StarChefs Rising Stars Award in 2012.

In 2015, Zimet and Denio moved Boucherie around the corner from its original location, transforming their first restaurant space into private dining. They also launched Bourrée next door, selling hot wings, killer daiquiris, and cured meats