The CuisineNext-Level Culinary Experiences… Inspired by ‘The Pursuit of Deliciousness”
Beautiful music is also made in the Jimmy’s Jazz & Blues Club kitchen, where Executive Chef Nathan Varney and his team blend southern-influenced styles, techniques and spices; fresh, locally sourced ingredients; and personal connections with area farmers and fishermen; to create their own special version of New Hampshire-inspired cuisine.
Chef Nathan can get downright philosophical when discussing his passion for food. Forever fascinated by the “art and science” of cooking, he says that, at the most basic level, his life’s work as a chef is about “the pursuit of deliciousness.”
His professional gastronomic journey includes mastering the fundamentals of classic French cuisine in Colonial Williamsburg, Virginia; fine-tuning his approach to fine dining and high standards at five-star Lautrec south of Pittsburgh; and full immersion in the melting pot of indigenous, French, Spanish, African and soul food influences that characterize the diverse cuisine of New Orleans.
Three years in Louisiana whet his appetite for a return to his native New Hampshire at the Mountain View Grand Resort & Spa in Whitefield. There, he focused on serving world-class fare while further developing his passion for the personal aspect of his craft — cultivating relationships with local farmers and foragers to source the freshest meat and produce for his farm-to-table menus.
Today, Chef Nathan’s never-ending pursuit of deliciousness is keeping him as busy as ever. Here at Jimmy’s, he will also work closely with the executive chefs at the Labrie family’s other two restaurants, the Atlantic Grill in Rye and the River House, perched overlooking the Piscataqua River in downtown Portsmouth.
Jimmy’s Food Blog
We are so excited to promote Chef Brian Stuart to the role of Executive Sous Chef at Jimmy's. Brian has been a member of our River House team, and we look forward to what's in store at the new venue! We sat down to talk with him about his background, and what his role...
Most people walk into the new kitchen and think, “Uhh Nate, that’s a small kitchen- how will you feed 500 people at once?” The way we’ve designed the kitchen is compact but efficient. When we’re on the line, we won’t have to move and can reach everything. We also have...
During a recent culinary exploration in our kitchen, we bought all of the “seconds”- you know, the apples that aren’t perfectly shaped for your grocery store display...but it’s the same damn apple. So anyway, we bought all of these seconds from Three River Farmer’s...