Operator Insights w/ Nate Keller
About the Foodservice Operator
Nate Keller has spent the last two decades exploring nearly every facet of the foodservice world—from Michelin-starred restaurants and Fortune 500 tech campuses to high-growth catering startups and delivery-first food businesses. Now serving as Galley Solutions’ Director of Culinary Services, Keller taps into that experience and expertise to empower food operators to scale their business with technology—while preserving the heart and soul of their craft
Keller’s culinary journey began as a child in Sacramento, California, helping his single mom cook their meals. From humble beginnings as a dishwasher in a mob-run deli in New Orleans to leading Google's explosive food program growth in the early 2000s, Nate has never shied away from a challenge. His story is one of experimentation, risk-taking, and, above all, an unwavering belief in the power of mentorship, collaboration, and investing in people.
The Backstory
Keller’s early years shaped a love for food and cooking, cemented by a childhood that included helping make homemade yeasted donuts by age ten. After culinary school at CIA in Hyde Park and stints at top-tier restaurants such as Tre Vina in Napa and Delfina in San Francisco, he transitioned into corporate foodservice—joining Google when it was a mere 400-person company.
There, he found the ultimate playground: daily-changing menus, unlimited ingredients, and a chance to build kitchens, concepts, and teams from scratch. Over eight years, Kelelr grew from the 11th kitchen employee to leading a team of 700-plus, opening cafes from New York to Pittsburgh and beyond.
After Google, Keller founded Gastronaut, a scrappy startup that quickly scaled to serve major clients–including Twitter–with up to 4,000 meals a day. He later helped launch an ambitious delivery-first food startup and has built everything from kosher delis to BBQ joints in Montana.
The Conversation
Ian Christopher: Nate, your career spans almost every foodservice model out there. What have been the biggest takeaways from all those experiences?
Nate Keller: Each role taught me something different. Google taught me how to scale and systematize, Gastronaut taught me the importance of strategic planning and funding, and working in fine dining taught me discipline and creativity. But across every chapter, the biggest lesson has always been the same: take care of your people.
I've worked with line cooks who had no formal training and saw them grow into directors of culinary at Fortune 100 companies. That kind of growth doesn’t happen by accident. It happens when you invest in your people, teach them what you know, and treat them like your first customer.
IC: You’ve managed thousands of employees across your career. What’s your philosophy on team building?
NK: As a chef-operator, you’re a teacher first. That means putting in the time, sharing your knowledge, and creating a space where your team can learn and thrive. If you do that, you build not just a better kitchen, but a legacy.
That ethos came from being on the receiving end of some pretty bad leadership too. Early in my career, kitchens were rough—yelling, throwing pans, toxic environments. And I just kept thinking, it’s food, not war. We’re trying to create joy for our guests—shouldn’t we enjoy it too?
IC: Do you think positive culture actually shows up in the food?
NK: Absolutely. Happy teams make better food. When people feel seen and supported, they take pride in what they put on the plate. And guests can taste that. A toxic kitchen shows up in subtle ways—burnt edges, careless plating, rushed service. It all connects.
Key Takeaways
Say Yes to Opportunities: Keller’s career has spanned wildly different segments because he kept saying yes—even when the job sounded crazy.
Invest in Your People: Your employees are your first customers. Teaching, mentoring, and empowering them creates loyalty and long-term success.
Culture Drives Quality: Toxicity in the kitchen trickles down to the guest experience. A supported, respected team produces better food.
Plan to Scale: Nate learned the hard way that passion alone isn’t enough—strategic planning and proper funding are critical to sustainable growth.
Why It Matters
Nate Keller’s story is a testament to the belief that great foodservice doesn’t just come from great food—it comes from great people. His success across every segment–from Google to Gastronaut to Galley–is rooted in building culture, enabling teams, and finding joy in the work.
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