episode 2: Nate’s On Marsh
SAN LUIS OBISPO, CALIFORNIA
nathan long
had always dreamed of being a business owner, CEO and founder. Growing up in in the conservative industry of agriculture though, with few openly gay, lesbian or queer CEOs, he never thought it could actually happen.
“Ellen wasn’t even really on TV when I first came out,” Nathan explains. Inspired by influences like Ellen Degeneres and others who made a positive impact on his life, he felt it was important to create a safe and inclusive business where he could be himself and welcome others to do the same.
In October 2021, Nathan’s dreams became a reality when he opened the doors to his first restaurant in San Luis Obispo, California, Nate’s on Marsh. The 1908 colonial bungalow style building with traditional architecture, “sang” to him when he first walked in. While the building had already been a restaurant since 1982, Nathan was ready to give the space his own flair. Having grown up riding horses and showing livestock at the local county fair, he knew he wanted a western theme. Nathan describes the decor as “spaghetti cowboy,” a spinoff of the old spaghetti western films.
After graduating from California Polytechnic University with a degree in Agribusiness & Agricultural Business Operations and spending a decade in the corporate food and hospitality world in San Francisco, he realized how much he missed the connection with people on the consumer end of food.
“Now I see my role in agriculture as…well I don’t know if it’s shifted that much. I think for me it was really always wanting to expose, in a good way, all the beautiful trials and tribulations it takes from seed to field to table.”
- Nathan Long, CEO & Founder
Libry Darusman
is the Executive Chef at Nate’s on Marsh.
While he’s been in the culinary world for more than 20 years, Libry says he had no idea he wanted to get into cooking growing up, and jokes that he kind of fell into it.
After getting kicked out of traditional high school for cutting class, he found himself at a continuation school. One of the elective classes they offered was cooking and he found that it came naturally to him. After graduation, he tried his luck doing it professionally and the rest is history.
After cooking in LA for almost two decades, Libry wanted a change of scenery. He says he loves the deep connection he’s been able to form with local farmers on the Central Coast.
“Something I really loved when I moved here was is meeting with the farmers and going and seeing the property. In LA it’s very impersonal. Pallets of food get dropped off at you door thirty minutes before you even get there. Here l’m getting texts on my day off from the farmers.”
- Libry Darusman, Executive Chef
The veggies and produce show up covered in dirt straight from the fields, and Libry builds his dishes around what is in season. To Libry, food is nourishment, creativity, education, and vulnerability all in one. When someone walks into the restaurant, he thinks of it as welcoming them into his home.
Of both German and Indonesian descent, Libry’s tattoos are a nod to his heritage and an ode to his life experiences. He celebrates his culture and upbringing with both nation’s flags tattooed on his chest with the words “pride without prejudice.” He laughs and claims he may be the only chef he knows that doesn’t have any cooking tattoos… yet.
The BACKROAD COWGIRLS
have a deep appreciation for good food and good company. We loved getting to spend the afternoon enjoying both while hearing both Nathan and Libry’s stories.
Next time you drive through San Luis Obispo, drop in to Nate’s on Marsh for a delicious and comforting classic dining experience with a pinch of cowboy culture on the side. From the decor to the menu, agriculture is present throughout, and we couldn’t recommend it more!
Photography by Shelby Caitlin Photography