NEW YORK
EATSS

ANDEAN CHEF

Chef Andrea Murdoch is an Andean Native born in Caracas Venezuela. Murdoch is using food to trace her own culture while educating the public about the expansive world of Indigenous food systems. After being classically trained as a pastry chef at The Culinary Institute of America, Murdoch started exploring Indigenous flavors and origins independently for her business Four Directions Cuisine, LLC which launched in Denver, CO., in November 2017.

The four main pillars of her business are sourcing locally, sourcing Indigenously, education and community work. In Murdoch’s interpretation of Indigenous cuisine, she starts cultural conversations and serves up her firsthand experiences in the form of food.

Four Directions Cuisine is available for professional and Indigenous education events including keynote speeches, lectures, and demonstrations. Other available services include private catering, wholesale and retail sales.

TURTLE MOUNTAIN BAND OF CHIPPEWA

Nathan was born and raised in the Turtle Mountains, where he continues to live with his family. A classically trained chef from Le Cordon Bleu, Nathan has built a career that merges his deep cultural roots with his expertise in culinary arts.

With a passion for Indigenous cuisine, Nathan founded the A’Wiisinin Food Truck, where he showcases a unique fusion of classical and traditional food knowledge. He is also the founder and CEO of Indigenius Consulting, where he provides expertise in policy and economic development, and government communication for Indigenous communities.

Beyond his culinary and business ventures, Nathan is deeply connected to his heritage through hunting, fishing, and trapping—skills he actively shares with others in his community. His commitment to cultural preservation extends beyond food, as he also works as a private lobbyist and policy advisor, advocating for Indigenous rights and resources.

Nathan’s work is a testament to the power of blending tradition with innovation. Whether through food, policy, or community leadership, he remains dedicated to uplifting Indigenous voices and fostering economic and cultural growth.

CITIZEN POTAWATOMI NATION

Loretta Barrett Oden is an authority on indigenous foods of North America. She’s an expert in the field, a widely respected resource, and a fantastic chef. Her life’s mission has been to share knowledge of her culinary heritage and support First Americans’ food sovereignty efforts.

Born and raised in Oklahoma, Chef Oden (a member of the Citizen Potawatomi Nation) learned to cook and garden as a child by watching the women of her family. In the 1990s, she and her son, Clay Oden, opened the Corn Dance Café in Santa Fe, New Mexico – providing the community with a popular indigenous food dining experience. The success of the Corn Dance Café firmly established Native American cuisine into the fabric of American dining. Chef Oden and the restaurant were featured in the media locally and nationally for their unique place and success in the Native food movement.

Her most recent endeavor is as a menu curator for Thirty Nine Restaurant in the new First Americans Museum (FAM) in Oklahoma. The mission at Thirty Nine is to use the indigenous ingredients of the First Americans represented at FAM who relocated to Oklahoma from all over the contiguous U.S.