Nathaniel Reid’s journey to becoming a celebrated pastry chef was anything but straightforward. Growing up in Farmington, Missouri, he spent his summers working in construction with his father, unaware that his true passion lay elsewhere. “The restaurant business isn’t in my heritage,” Chef Reid reflects. “You realize how much you want something by realizing how much you’ll sacrifice or give up to get it. Sometimes it’s unknowingly, sometimes it’s knowingly.”
Chef Reid initially pursued a degree in biology at the University of Missouri, envisioning a future as a biologist. However, while in college, a friend left a job at a local restaurant, and Reid stepped in. Starting as a host and quickly working through various roles, he eventually became a server. It was during this time that he had his first glimpse into the world of culinary arts. “You’re on the side communicating between the chef and the servers, and that was my first glimpse into the kitchen,” Reid recalls.
Realizing his passion for cooking was stronger than his interest in biology, Reid switched majors to hotel restaurant management and began entertaining the idea of becoming a chef. Determined to pursue this newfound passion, he enrolled at Le Cordon Bleu in Paris, earning a Grand Diplôme in Culinary and Pastry Arts.
Reid’s time in Paris was transformative. “It’s a great school with great instructors, but also just being immersed in the culture … [I was] basically dead broke in Paris, and I’d walk into these pastry shops and just stare at all the stuff in the vitrines, the show cases, and I’d be there forever,” he says. “They’d kick me out. They realized I wasn’t going to buy anything and finally asked me to leave.” Despite the challenges, Reid absorbed every detail, learning to recreate the masterpieces he observed.
After Paris, Reid was offered a job in New York but ultimately ended up in Las Vegas, where he took over the pastry operation at Joël Robuchon’s new restaurant at the MGM. “It was incredible,” he says. “[There were] Picassos on the wall. I loved working for Mr. Robuchon. I loved the environment. It was very serious and professional every day, [and you were] driven to do the best you could do.”
Following this, Reid took on a role as the Executive Pastry Chef at The St. Regis in southern Florida. There, he worked alongside a Meilleur Ouvrier de France (MOF) world-champion chef, where he refined his skills and learned to perfect the cakes he is now renowned for.
Reid’s career continued to flourish with roles at prestigious establishments like The St. Regis Hotel in Dana Point, California. These experiences helped him blend classical techniques with modern innovation. In addition to winning multiple prestigious awards over the years, Reid has also been tapped to help design production facilities and work on special projects for private companies, hotels, and cruise lines.
In 2010, he was named U.S. Pastry Chef of the Year and recognized as one of Dessert Professional’s “Top Ten Pastry Chefs in America.” In 2016, he opened Nathaniel Reid Bakery in Kirkwood, Missouri, which quickly became a beloved destination for pastry lovers. The bakery offers meticulously crafted pastries, from classic croissants to innovative creations like the pistachio raspberry entremet. Reid’s philosophy is simple yet profound: “It’s just about making something delicious. When someone eats a dessert that I’ve made, I want them to think, ‘I really enjoyed that. It made me happy.’”
Despite his success, Reid remains grounded and committed to his craft. He views his bakery as a community hub, aiming to create a welcoming space where people can enjoy the simple pleasures of well-made pastries. “Honest and approachable,” Reid describes his work, reflecting his desire to bring joy to his customers through his creations.
Reid offers advice for aspiring pastry chefs based on his own journey: “Work for the best chef you can find, the one who can teach you the most, irrespective of pay. Accepting a few dollars per hour less than you think you’re worth is a small price to pay for what that knowledge may net you down the road.” He fondly recalls his early days working with great chefs while living in a small apartment with no furniture and sleeping on an air mattress as some of the best memories of his life.
Witnessing significant changes in the pastry world, Reid notes the influence of trends like macarons, which introduced a wider spectrum of colors, the integration of savory flavors, and the growing impact of international flavors.
Chef Reid was recently named vice-president of Club Coupe du Monde Team USA. He, along with the team’s president, Chef Stéphane Chéramy and the executive board are committed to fostering innovation, sustainability, and education in the pastry arts, ensuring that Pastry Team USA and American pastry remains at the forefront of the global culinary scene.
Today, Nathaniel Reid continues to inspire with his commitment to excellence, innovative approach, and dedication to the craft of pastry. His bakery stands as a testament to the simple joys of well-made pastries, embodying quality and creativity.
References:
(25 May 2020). “Nathaniel Reid: The Journey to Becoming a Self-made Dessert Entrepreneur“: Pastry Arts Magazine. https://pastryartsmag.com/people/nathaniel-reid-the-journey-to-becoming-a-self-made-dessert-entrepreneur/
Cooperman, J. (5 August 2020). “Nathaniel Reid on the uncomplicated joys of pastry“: St. Louis Magazine. https://www.stlmag.com/longform/nathaniel-reid-on-the-uncomplicated-joys-of-pastry/
Turner, T. (July 2020). “Mizzou alumnus Nathaniel Reid enjoys the sweet taste of success”: SigEp. https://sigep.org/sigepjournal/mizzou-alumnus-enjoys-the-sweet-taste-of-success/
Baehr, C. (3 Jul 2018). “Nathaniel Reid Found His Passion by Dropping Herpetology for Chocolate“: River Front Times.com. https://www.riverfronttimes.com/food-drink/nathaniel-reid-found-his-passion-by-dropping-herpetology-for-chocolate-20621746
Unrein, J. (31 October 2018). “Nathaniel Reid reinvents the neighborhood bakery in St. Louis“: Bake. https://www.bakemag.com/articles/11423-nathaniel-reid-reinvents-the-neighborhood-bakery-in-st-louis
Mahe, G. (16 October 2015). “Q&A: Nathaniel Reid“: St. Louis Magazine. https://www.stlmag.com/design/q-a-nathaniel-reid/
Ostercamp, W. (27 June 2023). “Kirkwood, where he whips up world-class pastries“: Feast Magazine. https://www.feastmagazine.com/restaurants/classics/nathaniel-reid-bakery-kirkwood-missouri/article_55d00714-03b7-11ee-80dc-0bd00ec6fa63.html
