Natalie Felice Niksa began her culinary career at 14 years old while working on a local farm in her hometown of Simsbury, Connecticut. “Sitting around the dinner table eating and laughing was a daily routine in our family. Both of my parents are excellent cooks. It was not a question of what I wanted to do or who I wanted to be, I just knew I had to cook!” Natalie attended The Culinary Institute of America in Hyde Park, New York for four years receiving an Associate Degree in Culinary Arts and a Bachelors Degree in Business and Food Management. “The CIA lives and breathes food, wine, and education. It is a phenomenal institution with remarkable instructors.” Natalie was given the title of 10 Best Student Chefs at the CIA and was awarded a trip to Aspen Colorado to

participate in the Food and Wine Classic hosted by Food and Wine Magazine. Graduating with honors as President of the CIA’s Bacchus Wine Society, Natalie and her husband Jonathan left New York for their cross country trip out west to Napa Valley. For over three years, Natalie worked with several wineries utilizing fresh garden ingredients and pairing seasonal food with exceptional wines. “ Napa Valley is abundant with food and wine. It is a dream for a chef to have a playground so vast to work with.” Natalie focuses on the season, hence the name of her company, ‘La Saison’, meaning ‘the season’ in French. “ My culinary training is classically French and I give recognition to the great French Chefs that left so many tools for me to learn.” Prior to launching La Saison, Natalie had the opportunity to apprentice at The French Laundry Restaurant in Yountville, California. “The French Laundry taught me how to balance sophistication and playfulness onto a plate. Food should be approachable, even if it is one of the best restaurants in the world!” Natalie uses the California season as her template offering a variety of dishes that are thoughtfully prepared and creatively plated from the garden to the dinner table.