Nathan Lemley’s passion for the culinary arts was first sparked by his grandmother, a professional baker. Ever since, the Texas native has poured all his energy into cultivating a career as a chef, graduating from The Art Institute of Houston and developing an eye for detail and forte for creativity that continue to influence the menu at Parkside.
Before joining the team at Parkside Projects, Lemley honed his culinary skills alongside some of the best chefs in Texas, including Justin Bayse and Michael Kramer. Lemley then moved to Austin to become the Chef de Cuisine at Ned Elliott’s Foreign and Domestic, where he helped develop the innovative menu for which the restaurant has since become nationally recognized.
Lemley continued to pursue his culinary education outside of Texas, spending time in the kitchens of renowned restaurants across the country including Manresa, Atelier Crenn, L2O and McGrady’s to name a few. Upon returning to Austin, Lemley reconnected with his former mentor Chef Shawn Cirkiel, who early on had recognized the talent and capability in the young chef. Lemley joined the team at Parkside in 2013 as Chef de Cuisine, and just one year later was promoted to his current position of Executive Chef.
At Parkside Lemley honors the sophistication and creativity the restaurant is known for, while still developing thoughtful, seasonal menu items that balance modern influences with a respect for traditional technique.