by krghospitality

Here is the Creative + Cultivated Team of Experts

That Drive The Results That Matter Most!

Nathen Dube KRG Hospitality Executive Chef

Nathen Dubé

Nathen carries with him 25 years of experience in hospitality, leadership, and culinary excellence. His background stands strong, bringing a wealth of industry experience alongside an analytical skillset that is welcomed by both KRG Hospitality and our clients.

Starting in the kitchen with his mom and aunts, he fell in love with the creativity and science of baking. Early days of the Food Network kept his attention after school. Growing up in northern Canada, hunting, fishing, camping, and visiting family farms all contributed to an appreciation for where our food comes from. It was an after school job at the local A&W when he was 15 that cemented the passion for the industry. The rush of a busy kitchen along with the satisfaction of feeding people are still what drives him today.

Seeking a culinary education, he moved to Thunder Bay, Ontario after high school and was fortunate to work under Chef Franco Masdea at the Victoria Inn Hotel. Banquets, room service, private events, and line cooking for a 150-seat restaurant were all part of the game at an early age.

Nathen Dube, RSE, in white chef's jacket

After three years at the Hotel, he moved on to be the sous chef for the opening team at The Sovereign Room, Thunder Bay’s first gastropub, in 2010. From there, an extended vacation through Europe and a two-year stay in Montreal at the since-closed Osteria Venti in the Old Port all influenced his love for French and Italian cuisine, the Mediterranean lifestyle, and good wine, long lunches, and of course late dinners.

After helping open a variety of other restaurants, he pursued a second education in business and attended Algonquin College. He subsequently met his future wife and they have since moved to Ontario’s breadbasket in the southwest, where they live with their two children and are close to family.

Now at KRG Hospitality, Nathen has the responsibility of researching, analyzing, conceptualizing, and strategically aligning our clients’ most important assets, including their kitchens, their menus, and their teams. He has earned his Red Seal Chef Certification, and his Business Diploma from Algonquin College in Finance, Marketing, Economics, and Accounting.


Fun Fact: Nathen is fascinated by sociology and economics and in his spare time likes exploring art, literature and classical music. His favorite quote: “What grows together, goes together”.

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services


Doug Radkey, KRG Hospitality president and co-founder

Doug Radkey

Strategy / Systems / Brand

David Klemt, KRG Hospitality Director of Business Development

David Klemt

Nightlife / Trends / Content

Jared Boller, KRG Hospitality Master Mixologist for North America

Jared Boller

Bar / Mixology / Menu

Jennifer Radkey, KRG Hospitality Mindset Coach

Jennifer Radkey

Mindset / Culture / Lifestyle