Chef Nathaniel Malone didn’t first fall in love with cooking in a classroom or a fine-dining kitchen—it happened at sea. Fresh out of high school, he worked the East Coast waters as a tugboat deckhand and later as a ship’s mate, where cooking for an international crew became his passion. He hauled in fresh fish, bartered for lobster, and even hunted wild pigs ashore.

“That’s where I discovered global flavors—and where I realized I loved cooking,” he recalls. “Cooking side by side with crewmates from different cultures opened my eyes to the spices, sauces, and traditions that make food such a universal language.”

From there, Nathaniel traded the deck for the line, honing his skills in fine dining and catering before finding his calling in college and university dining. Today, as Corporate Executive Chef at Creative Dining Services—a mid-sized contract foodservice company with accounts nationwide. He thrives on creating menus that excite students with bold flavors, interactive stations, and global inspiration.

“Kikkoman’s foodservice products—Soy Sauce, Teriyaki, Gluten-Free Hoisin, Gluten-Free Sriracha, Panko, and more—make it easy to deliver the umami and international flavors students crave,” he says. “These five recipes are proof of how simple—and how delicious—that can be.”