Executive Chef, Nathan Huntington hails from Northern California, where he began cooking at the age of 17. After having studied at the Western Culinary Institute in Portland, Nathan moved back to San Francisco and began working at the Fifth Floor under famed Chef Laurent Gras, and then at the renowned Restaurant Michael Mina. After several years, Nathan decided to head east, stopping in Chicago to help open L20 with Chef Gras. Under his direction, Nathan helped lead the team to three Michelin stars in 2010. From there, he headed east to New York City to be a part of the BLT Group as a corporate chef.
Now, Nathan is back in Chicago to helm the kitchen at Argent restaurant, bringing his attention to detail on the plate in a relaxed setting. He focuses on refined American fare grounded in both classical and contemporary techniques, and takes a holistic approach to cooking, showing how only a strong team in both the back and front of the house can create and deliver good food.
Sous Chef, Jason Hedin brings a wealth of global training after studying at Le Cordon Blue in Paris. Starting out in the kitchens of the acclaimed Four Seasons hotels, Jason has been based in the Caribbean, Chicago and Hawaii polishing his craft in fine dining. After years with the Four Seasons, he returned to Chicago to work with Chef Laurent Gras as he opened L2O.
His next move was to Australia to work under the esteemed chef, Dan Hunter. While there, the restaurant received the high honor of “3 Hats” under the Australian Good Food and Travel Guide Chef Hat. Jason again returned to Chicago to open the Pump Room and soon after was recruited by Nellcote. His first glimpse of training, however, was with his “Bubie” while he spent his summers visiting her in Italy. Nowadays, he’s passionate about progressive culinary techniques. Jason is excited to be at Argent and working with Chef Nathan, “because of his advanced plating, balanced flavors, and general forward-thinking techniques.”