Chef Natalie Oswald was born and raised in the suburbs of Toledo, Ohio. It was here that Natalie developed her love of cooking and baking from her Mother and Grandmother, and began her career decorating cakes in local bakeries and in her kitchen at home. Friends and neighbors would always stop by for a taste or to watch her create her masterpieces. Already a knowledgeable baker, Natalie decided to leave home after highschool, and pursue a degree at the Culinary Institute of America in Hyde Park, New York.

Natalie first came to Chicago during her internship at Frontera Grill and Topolobampo in the summer of 2006. During this time she was able to learn underneath many skilled chefs and sous chefs who taught her concepts of traditional Mexican Cuisine. This experience also opened her eyes to the use of locally sourced fresh ingredients. As a young girl, her mother taught her the basics of gardening, but until her time at Frontera, she never really understood the impact of natural organic farming in the food industry.

Since being at Chilam Balam, Natalie has been able to represent the restaurant across the neighborhood of Lakeview East, and the city. Natalie was voted Best Chef in Lakeview East by the Lakeview East Chamber of Commerce in 2022. Along with that, Chef Natalie’s food and Chilam Balam have been the recipient of the  Michelin Guide’s Bib Gourmand Award every year since 2013. It is very important to Natalie that her menu continues to showcase local, seasonal ingredients, and fresh ideas while also tasting delicious.