Nathaniel Wilder

Nathaniel Wilder is the Head Chef at Chesapeake & Maine in Rehoboth Beach, Delaware, where he’s committed to sustainable agriculture, responsible fishing, and ethical sourcing. With a decade of experience in fine dining, food distribution, and farm relations across Virginia, Tennessee, North Carolina, and Delaware, he brings a thoughtful, ingredient-driven approach to his menus.

Nathaniel previously served as Executive Sous Chef at Hickory, General Manager at Bristol Train Station event center, and Chef de Cuisine at Watauga Brewing Company. Beyond the kitchen, he served as an Area Manager for Performance Food Group, ensuring ethical supply chains, and as a Farm Relations Aid at Nicewonder Farm & Vineyard, strengthening connections between chefs and farmers to promote regenerative agriculture.

At Chesapeake & Maine, Nathaniel draws from his diverse background in food sourcing, sustainable farming, and fine dining to craft menus that celebrate the region’s best ingredients. His cooking reflects a commitment to environmental responsibility, balancing bold flavors with ethical sourcing to create dishes that are both thoughtful and memorable.

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