The Copper Door - Tacoma, WA

The goal of The Copper Door Kitchen is to present a fresh, clean farm-to-table menu. Much like our taste in beer, we enjoy going local! As for the food itself, Executive Chef Nathan Burns describes the food very beer-centric. “My vision is to have our love of craft beer reflect in the quality and detail of our menu”.


Wine Menu

Nathan Burns | Executive Chef

Nathan grew up in Southern Illinois surrounded by southern hospitality, comfort food, and a fantastic craft beer scene that emerged there in the early 90’s. “When I was a child, I fell in love with cooking; My mother always made sure that I was involved in every meal that she made, even if it was just stirring the gravy. As I grew older, my pallet began to really develop and my love of food and craft beer flourished.” He cut his teeth in the industry working his way up from a dishwasher to line cook to server and bar tender. After taking a job at Bigelo’s Bistro in Edwardsville, Illinois he fell in love with the kitchen and decided to peruse cooking a career. “Working under Chef Jeff Thomas and Mark Pruitt taught me a lot about self-discipline, accountability, and how to really appreciate food.” Nathan moved to Tacoma in 2016 and found him sitting at the bar of The Copper Door.

“After talking to Craig at the bar, I knew I was home.” After a year of working at The Copper Door, Nathan moves out from behind bar and into the TCD kitchen as our Executive Chef.