Nelson Overton II is a native of Toledo, Ohio – just an hour south of Detroit. He first began learning how to cook as a teenager from his older sister, who was in culinary school at the time. As soon as he became of age, he began working in restaurants in the greater Toledo area. He eventually joined forces with his older sister, and they began organizing and catering private events. After moving to Los Angeles, he worked in many capacities, the most recent being a Sous Chef at La Casa Del Camino Hotel in Laguna Beach. Currently, Nelson is an Executive Chef of Cork & Batter, a recent addition to BNG Hospitality in Inglewood, California.
