Chef Nathan Stamm joined the faculty at Johnson & Wales University in 2003. In 2006 and 2007 he received the university's faculty award for publishing and research, and in 2006 he was chosen by JWU students and parents to receive the faculty accomplishment award. He was also the recipient of the 2011 Dean’s Award for Professional Achievement, and the 2006, 2007 and 2008 Publishing & Research Awards.Before coming to JWU, Stamm was the executive pastry chef at the Sun Valley Resort in Sun Valley, Idaho. Prior to that, he was pastry chef at Zingerman’s Bakehouse in Ann Arbor, Mich.In 2011, Stamm was named one of the “Top 10 Bread Bakers of 2011” by Dessert Professional. He also published his first book, The Pastry Chef’s Apprentice (Quarry), offering 17 intimate profiles of world-class pastry chefs including Kanjiro Mochizuki from the Imperial Hotel in Tokyo and Sébastian Rouxel of the Thomas Keller Restaurant Group.
He is a Certified Executive Pastry Chef with the American Culinary Federation and an active member of the Bread Bakers Guild of America. He is also a frequent contributor to professional magazines and trade journals.Stamm, who trained at Dunwoody Technical College, the National Baking Center, the French Pastry School, San Francisco Baking Institute, and L'ecole Lenotre, Plasir, France, is a five-time recipient of the Vatel Gold Medal of the French Government from the Société Culinaire Philanthropique. In 2006, his team received the silver medal at the National Bread and Pastry Championship, where he was awarded for Best Workmanship.