Hilton College of Hotel and Restaurant Management. He originally received his B.S. from the Hilton College and was a member of the Honors College. His doctoral work at the University of Arkansas studied the foodborne pathogen Listeria monocytogenes, and he has authored more than 10 peer-reviewed journal articles and two book chapters. Nathan brings more than 15 years of food and beverage industry experience to the classroom. He played an integral role in the Houston farmers’ market scene for several years and has owned a catering company and a gluten-free bakery. As a former chef, he approaches wine the same way he approaches food: discover the great diversity of flavor, appreciate its potential, and use the utmost care to present it to the guest.