“We are constantly evolving”
It’s been a few months since Nathan Fullmer joined The Coeur d’Alene Resort and The Hagadone Hospitality Co. last September, so we sat down to catch up on the latest developments in the restaurants he oversees.
Nathan was born and raised in southeast Idaho and attended Idaho State University until 2002. He formerly worked in management for Starbucks Coffee Company, Restaurants Unlimited, Johnny Carino’s and Fired-Up, Inc. He enjoys golfing, snowboarding and time outdoors with his wife, Brooke, and young daughter, Bella.
Q. Nathan, since you came on board, what are the biggest changes you and the team have made?
A. “We haven’t made a lot of changes as we were already doing a great job in our restaurants. We’ve been focused on sourcing the freshest and best local ingredients whenever possible. And we’re constantly working on food development to keep our menus fresh and exciting.”
Q. Tell us about the best things happening from the perspective of your dining clientele.
A. “The most exciting thing for me is the evolution that is taking place in each location. Whether it’s a new food and cocktail menu or great new seafood items at Cedars, we are evolving our restaurants while still making sure the classics are being done well.”
Q. What can you tell us about Chef Sean Borst, who just joined you at Tito’s and Chef Jim Barrett, newly appointed at Cedars Floating Restaurant?
A. “Both chefs Sean Borst and Jim Barrett have storied backgrounds with many years of experience. They bring two very different but equally amazing culinary styles to our restaurants. Having them at Cedars and Tito’s just continues to elevate the level of our food.”
Q. For someone coming to CdA to eat this summer, what’s your advice and local knowledge as a food guy?
A. “There are an amazing amount of great restaurants throughout CdA to enjoy, depending on what type of food and atmosphere you are looking for. The local chefs are amazing and continue to drive our town forward. Moving up from Portland, which was a very ‘foodie’ town, I have been pleasantly surprised at what our community offers.”
Q. What would you say is the key to running a great restaurant?
A. “The restaurant/hospitality business is the best business with the hardest working people around. The most important tip or suggestion I can give is to remember that our business is all about hiring great people and making sure they are trained and educated correctly. It’s vital that we get the right people who honestly care about the guests walking in our doors. We can teach them everything else.”
Q. We know that you, as well as the Hagadone Hospitality Co. restaurant group, are constantly evolving and not content to sit still. What developments can we keep our eye on next?
A. “I can’t give away all our secrets, but I will tell you to be on the lookout for some great things coming at our resort restaurant properties. We will also be extending our hours at Beachouse Restaurant to include lunch for the summer season starting May 16.”
We also hear there may be a new addition to the Hagadone Restaurants, but can’t divulge too much info yet!