Nate Appleman

Meat-lover Nate Appleman is as much a butcher as a chef: He cures his own salami and prosciutto.

Chef Nate Appleman

Specialty: Italian cuisine

Nate Appleman, co-owner and executive chef of two of San Francisco’s most acclaimed restaurants, A16 and SPQR, got his start at the Culinary Institute of America. Afterward, Appleman gained experience in kitchens in both Cleveland and Seattle, but it was his six-month trip to Italy that would begin to define him as a chef.

This trip confirmed what Appleman had already known — he loved the art of butchery and all things meat. While in Florence, Appleman studied the traditional curing process, learning to create his own salami, prosciutto, and more. He also gained a deep appreciation for the local cuisine and the importance of quality ingredients.

Upon his return to the United States, he moved to San Francisco, working at Campton Place. He was a natural at the meat station, putting his lessons from Florence to good use. Appleman also spent time at Tra Vigne in the Napa Valley, working as executive sous-chef.

When friend and fellow chef Christophe Hille invited him to come aboard his team for the new restaurant A16, Appleman returned to San Francisco. Barely two years later, Appleman was a partner at the restaurant and had been promoted to chef de cuisine. During this time, he also continued to study Italian cuisine and its traditions. Taking his passion and knowledge yet another step further, Appleman became one of the country’s few certified pizzaiolos, or pizza chefs.

A year later, Hille left A16, leaving Appleman to take up the mantle of executive chef. He stepped into his friend’s shoes easily, continuing to earn the restaurant rave reviews. SPQR, a second Italian restaurant, was opened in 2007, and like A16, quickly earned a three-and-a-half-star review from the San Francisco Chronicle.

Appleman’s first trip to Italy was one of many: He returns regularly to look for inspiration, new techniques, and authentic flavors for both his kitchens. Going beyond curiosity or passion, Appleman’s relationship with Italian farmers has become professional — he imports some of his ingredients from local farmers he’s met during his visits.

Appleman is extremely dedicated and knowledgeable, so it’s no surprise that he was nominated for a Rising Chef of the Year Award from the James Beard Foundation in both 2007 and 2008. His first cookbook, A16 Food + Wine, is due out soon.