Nathan Gile, known to his friends as "Nick", began his culinary career in restaurants at the age of fourteen after being influenced by notable chefs in the Portland area. He knew that to develop he needed to experience true craftmanship from a leading chef and he went to the back door of the Roma Café where he begged Master Chef Mark Morrow to teach him the basics of Italian Cuisine. For two years Nick did every job asked of him from making fresh pasta and sauces to perfecting techniques of fine cooking in traditional Italian cuisine.

Realizing at an early age that aspiring to become a chef he needed to expand his knowledge, Nick went to work for then Master Chef Richard Tibbetts, and for 3 years Nick studied the techniques of fine cooking in traditional French cuisine emphasizing traditional sauces and menu development. For 3 years Chef Tibbets assisted Nick in every aspect of using local cuisine and accentuating the French method of fine dining in his hometown of Portland, Maine.

Then Nick was ready to find his own style of cooking. He stayed in Portland for two more years as sauté chef at The Baker’s Table before moving across the country to Seattle, Washington, where he developed a flair for blending Asian and American cuisine into something uniquely his own. This piqued his interest in regional cooking, and he began exploring local cuisine then developing infusion of influences from all parts of the world, taking the best of them and creating distinct dishes.

New Orleans became his destination knowing that when he came to the Crescent City he would expand his repertoire and make a professional statement for cutting edge new tastes. He worked with some of the city's most notable chefs, including Andrea Apuzzo and the late Jamie Shannon, learning from them and growing in his own direction.

As his expertise grew, he began teaching his own students in a class at the Avenue Plaza Hotel. During this time he met and began a friendship with Richard Fiske, the owner of The Bombay Club. When he left New Orleans in 1998, they stayed in touch, and even while Nick was getting raves as the Executive Chef at Painters Restaurant in New York, and then the Cornforth House in Portland where he was voted Editor’s Pick in Yankee Magazine, Richard was planning on luring him back to New Orleans. In early 2002, he was successful, and Nick has found a home at The Bombay Club, where his knack for blending flavors in exciting ways can be experienced nightly.

Nick has developed a style that is New World Creole Cuisine at the Bombay Club. In the past 16 months, Nick has earned a reputation for using local foods of character and adding his own creative flair which has awarded him a regular following of customers who return again and again, claiming that his food "keeps getting better."