Chef Natalie Oswald started out baking as a child with her mother and grandmother. Growing up in Toledo, Ohio she decorated cakes at local bakeries and her mothers kitchen. Friends and neighbors would always stop by for a taste or to watch her create. Already a knowledgeable baker, Oswald decided to pursue a culinary degree at the Culinary Institute of America in Hyde Park, New York.

She was first introduced to Chicago during her externship at Frontera Grill and Topolobampo. It was here that Natalie really grasped the concepts of traditional Mexican cuisine and the use of local ingredients. As a young girl, her mother taught her the basics of gardening but until Frontera she never really understood the impact of natural organic farming.