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Executive Chef Todd Nash, a native of San Diego, has enjoyed cooking since a young age. Some of his earliest memories include cooking home-style food with his mom. "My absolute favorite food to eat is my mom's cooking. There's nothing else like it." He decided at the age of 20 to turn his hobby into a career and set out to enroll in the California Culinary Academy in San Francisco. There, he was trained mainly in French-style cooking which was a new venture for him. "French Mediterranean is my passion- which I sometimes try to sneak into a daily special or two."
Chef Nash graduated from the Culinary Academy in 2001 and decided to return to San Diego where he worked at various restaurants around the area. His first position was as lead sauté at Laurel, and soon he earned the title of Sous Chef. In February 2003, he jumped on board with the Cohn Restaurant Group where he has been for the past two years. Chef Nash, now 26 years old, was promoted to Executive Chef at Dakota Grill and Spirits in October 2004; where he and his team have designed an award- winning menu, complete with prime cut steaks and fresh seafood. One of his favorite dishes featured at Dakota Grill and Spirits is the Pork Prime Rib, roasted and smothered with an apricot whole grain mustard glaze and served with garlic whipped mashed potatoes.
Having finesse and an overwhelming attention to detail is what Todd considers to be his most important traits, allowing for him to perfect every dish that comes across his line. The biggest pay-off for Chef Nash is "seeing the smile on guests faces when they are enjoying their meal - it truly makes it all worthwhile." Todd Nash has truly become an asset to the Cohn Restaurant Group's family of restaurants. | 