Chef Kathman’s culinary career began in Steamboat Springs Colorado under chef Paul “Rocky” LeBrun at Ciprian’s, Antaree’s, and La Pogee restaurants, where he worked in a rounds capacity as a line cook and baker. After leaving Steamboat he attended the New England Culinary Institute in Montpelier, Vermont. Upon completing his education he ventured west to the Napa Valley to a newly opened restaurant called The French Laundry where he spent the next three years working under Chef Thomas Keller. During his three years at The French Laundry it was named best restaurant in California, best new restaurant and most outstanding restaurant in the country by the James Beard foundation. After leaving the French Laundry he joined the Patina Corporation as the Sous Chef of Napa’s Pinot Blanc and quickly found himself working in a rounds capacity throughout the corporation managing food cost, labor cost and training new staff as the corporation opened more restaurants around the west coast. After leaving the Patina Group to follow his dream of working in Europe, he quickly found himself in the kitchen of Gordon Ramsey in London (Three Michelin Stars), followed by Arpege in Paris (Three Michelin Stars) and the Hotel Veluas in Venlo Holland (One Michelin Star). After returning to the States he continued to Stagier at the restaurants Daniel and Gramercy Tavern in New York. After completing a year long culinary adventure he took the position of Chef de Cuisine at Christopher’s in Phoenix (1997 James Beard award for best in the Southwest). After one year at the Helm of Christopher’s kitchen he got the call to return to Napa to take over the kitchen at All Seasons Bistro and Wine Shop. Two and a half years later after much acclaim he moved back to Phoenix to take the position as Executive Chef at Tarbell’s. Yearning to open his own restaurant and growing weary of working for others he decided to take a break from restaurants to develop a business plan and seek out investors with fiancé and Pastry Chef Kori Jacobson. Together they opened Blend restaurant in La Quinta California in the fall of 2005 to critical acclaim on the local, state and national levels. In December of 2007 Kori suddenly passed away and by the spring of 2008 with a lease option coming up he decided it was in his best interest to close the restaurant and take some time to himself in the place where his heart and family have been, Minnesota.