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TriathlEats: Shrimp Marinade

  • By Bethany Mavis
  • Published May 27, 2014
Nathan Gresham. Photo: Frank McMains

Meet the Triathlete-Chef

Beausoleil Restaurant and Bar chef and co-owner Nathan Gresham is bringing some healthy options to the Baton Rouge, La., restaurant scene. “There’s a lot of ‘smothered’ foods out here—just big portions with a lot of cream and butter,” he says. “We try to back off of that by using local ingredients and taking what south Louisiana has to offer, but make it a little bit fresher.” His restaurant specializes in Southern cuisine, specifically Louisiana seafood, though it does have worldly influences—Gresham comes from a French-trained background, and you’ll also see items such as Italian pasta on the menu. After living an active lifestyle in Colorado, Gresham started to eat poorly and gain weight while in Louisiana. He started running, which led to buying a road bike and picking up swimming. He’s since raced several triathlons, including two half-iron-distance races, and will also be focusing on trail ultrarunning. He hopes to race his first iron-distance race next year.

Are you a triathlete who’s also a chef? Email fuel@competitorgroup.com and you could be featured in Triathlete magazine.

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Bethany Mavis

Bethany Mavis

Bethany Mavis is the associate editor for Triathlete and Inside Triathlon magazines. She received her B.A. in journalism from Point Loma Nazarene University and is a multiple half-marathon finisher.

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