Nathalie is a licensed criminologist who holds 3 university degrees, but her true calling has always been in the kitchen. Nathalie has 5 incredible children (Sarah, Jake, Isabelle, Adam & Grace) with her husband Yona. Prior to becoming a Chef and Entrepreneur, Nathalie devoted 15 years to leadership in her community in the areas of education and health; culminating in being the proud recipient of the Diamond Jubilee Medal from Queen Elizabeth II.

While Nathalie lived in NYC, she attended Peter Kump’s culinary school recreational program. She was hooked, but kept her passion in her own kitchen, having had a different career at the time.  

After spending 20 years of baking and cooking for her friends and family, it was time to become a professional chef. In 2017, Nathalie graduated from LaSalle College in Culinary Arts the following year and completed her training with an enriching internship at Maison Boulud at Montreal’s Ritz Carlton. Chef Nat has her savory side developed as well! Chef Nat (@chefnatshtern) hosts online cooking seminars and shares amazing recipes and tips. Chef Nat has a number exciting projects in development aimed at foodies and home cooks alike.

Chef Nat opened her bakery by happy accident! While testing her skills and posting them on social media she noticed that her pages blew up every time she posted a mini donut, quickly being named Dough(Nats) for their distinct appearance and Chef Nat touch!

She likes to think that the DoughNats chose her. In 2019 Nathalie was a national finalist for RBC’s Canadian Women Entrepreneur Award, emerging as a role model for women, mentoring many and speaking on entrepreneurship and the power of listening to your inside voice.