A Special Team

Once the wonderful farm products reach Nathalie’s, the creativity of our kitchen staff transformed the very best ingredients available into an amazing dish sure to please. Course after course of delightful food, from our French onion soup, to tilapia cakes, to the day’s grass-fed beef entrée, and finishing with a farm fruit pie. Each day, we would have a fresh selection of specials and features, as well as the favorites you know and love.

The culinary team at Nathalie's was dedicated to bringing their talent and experience to bear in creating dishes that bring out the best in the bounty harvested each week from Overlook Farm. They were always trying new things and experimenting with farm-oriented cuisine.

Raymond Trenier Wiley

Executive Chef

Ray attended CHIC—Cooking and Hospitality Institute of Chicago—and has ten years of experience in the industry. He began his career with Stefani Signature restaurants in 2004 as Sous Chef at their Castaways Restaurant, and he became Executive Sous Chef in 2010.   He returned to the St. Louis area in 2014 as Assistant Executive Chef at the Casino Queen, overseeing food operations at Market Street Buffet, Prime Steakhouse, and Sevens Sports Bar.

Bryan Crouch

Chef de Cuisine

Bryan has been cooking in the St. Louis area for more than 22 years. He honed his craft at locations such as Truffle's, and was Executive Chef at the Sunset Hills Country Club.

"I'm thrilled to have the opportunity to serve farm-fresh cuisine, prepared by the amazing team at Overlook Farm."


Tony Hedger

Pastry Chef

Tony graduated—at the top of his class—in 2002 from the pastry program at Culinard in Birmingham, Alabama. He's shared his baking and pastry expertise for eight years with over 1,000 students at Lecole Culinaire. Chef Hedger has worked with Wolfgang Puck, Michael Symon, and Cat Cora among others.