Born and raised in Chicago, IL, Nat Froikin has been working in the hospitality industry since he was 18. He has a A.A.S. in Culinary Arts from Le Cordon Bleu Chicago, a B.S. in Biochemistry from Beloit College, and over a decade of experience in just about every position at some of Chicago’s finest restaurants and bars, including lead bartender at The Duck Inn and Tournant Chef at Bavette’s Bar & Boeuf. He competes globally in cocktail competitions and is starting Mashke Midwest, a small, worker-owned beverage company highlighting local and sustainable ingredients.