My grandmother Maria has been cooking from memory her entire life. No recipes, no measurements, just technique passed down and refined over generations. Growing up around that kitchen is what eventually led me here.

I'm Nathan. I trained at the Culinary Institute of America in New York and worked my way through some of the most demanding kitchens in Los Angeles — from Michelin Star dining at the highest level to high volume kitchens, corporate programs, and everything in between. That range is intentional. It's where my standard was built.

After all of that — every kitchen, every cuisine, every technique — nothing felt more right than coming back to what Grams had been making my whole life. I returned to her kitchen not just as a grandson but as a chef.

My teacher was my grandmother.
The subject matter was our ancestry.

From there I structured and executed my own pop-ups, private dinners, meal prep services, and events. A reputation built through the work itself. The food proved itself at the table long before Cocina Veinticuatro had a name.

That lineage is this menu. Every protein rooted in her kitchen, recipes passed down through generations that I earned the right to carry forward, executed with the experience gained over a decade dedicated to this craft.

Cocina Veinticuatro isn't a concept being tested. It's the formalization of real training, real roots, and food that has already proven itself.

Rooted in heritage.
Refined by craft.
Made with love.