Cafe Society

Nate Bychinski, exec chef of Mateo, on cow tongue, TV drama and the McDouble

Nate Bychinski Mateo 1837 Pearl Street, Boulder 303-443-7766

This is part one of my interview with Nate Bychinski, exec chef of Mateo; part two of my interview with Bychinski will run tomorrow.

"I didn't play with knives, but I definitely did my fair share of cooking," says Nate Bychinski, remembering his younger years in Wausau, Wisconsin, where he grew up bow-hunting white-tailed deer on his cousin's farm and working in the kitchen with his mother and grandmother. "My grandmother came from a family that ate a lot of peasant food, and that's what we ate, too: lots of chipped beef on toast, macaroni and cheese and pfeffernüsse -- little nuggets of bread dough that my grandmother perfected," says Bychinski, who's now immersed in French cuisine at Mateo, in Boulder.

See also: - Tyler Nemkov is now the exec chef at Mateo - Tyler Nemkov has left Mateo - Round two with Nate Bychinski, exec chef of Mateo

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Lori Midson
Contact: Lori Midson