MARTHA’S VINEYARD—Harbor View Hotel appointed Nathan Gould executive chef of Water Street, the hotel’s signature fine-dining restaurant, and Henry’s Hotel Bar.
Prior to his promotion, Gould was the hotel’s executive sous chef.
The chef focuses on farm-to-table cuisine, utilizing produce and meat from the farms here, seafood fished from the surrounding waters, and herbs and seasonal vegetables from the hotel’s own garden beds, which he created earlier this year.
Previously Gould worked as a private chef and caterer, consulted on menu designs for a number of restaurants and interned with the Food Network where he had the opportunity to work under chefs like Emeril Lagasse, Mario Batali, Bobby Flay and Sarah Moulton.
He is a graduate of Johnson & Wales University and enhanced his culinary studies with wine training at the German Wine and Sommelier School of Koblenz.