NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?

Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur


Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

« Tim Kuklinski: Executive Chef, Rioja | Main | ANDY POLANSKY: CEO, WEBER SHANDWICK »

Chef Natalie Saben: Pastry Chef, Pacific Standard Time

Born and raised outside of Chicago, Chef Natalie Saben has been cooking since she was just seventeen years old. She began working in kitchens during her senior year of high school, where she spent weekends at her neighborhood bistro learning as much as she could about cooking. From there, she went on to work as a Sous Chef at Viand Bar & Kitchen and Opera Restaurant before becoming the Tournant at Graham Elliot in 2009. It was here that she began to discover her identity as a chef and quickly rose through the ranks to join the opening team of Graham Elliot Bistro as Sous Chef, where she helped start the restaurant’s pastry program. In 2014, Natalie became the Pastry Chef at award-winning restaurant Grace. In her first role focused exclusively on pastry, she worked alongside Chef Curtis Duffy to lead the pastry department and develop new desserts. In 2015, Natalie was named one of Zagat’s 30 Under 30.

In the spring of 2018, Natalie joined the team at Pacific Standard Time as Pastry Chef.  Pacific Standard Time is a market-obsessed, hearth-driven restaurant that brings the warmth and authenticity of California farms and artisans to the heart of downtown Chicago. It is the first restaurant from Chef Erling Wu-Bower and Joshua Tilden of Underscore Hospitality and has been created in partnership with One Off Hospitality’s Paul Kahan, Donnie Madia Gianfrancisco and Terry Alexander.

What do you love most about Your City?

All the summer festivals that take place, as well as being able to walk most places!

Favorite breakfast meal & restaurant?

My favorite place for breakfast is Lula Café in Logan Square. It’s my favorite spot because it has that neighborhood feel where you feel comfortable sitting, relaxing and enjoying your morning, plus they’re food is so incredibly ingredient driven. The service is impeccable, and they also showcase art from local artists.

My go-to order is the breakfast burrito with a short stack of pancakes. I love the breakfast burrito because I can slather it with sour cream and have a salty, protein-loaded dish to get my day started, but I am truly a sugar person so I still need my pancakes covered in maple syrup. It’s a happy balance!

What are you doing at:

6:00 AM – Sleeping! I wish I could say something cooler, but I am most definitely sleeping.

10:00 AM – I am either at work or heading in with coffee in hand. Right now I’m switching the menu from summer to fall, so I’m working on a fig and lemon dessert as well as stages of an apple baba.

12:00 PM - Favorite Power Lunch spot/meal?

Around this time I am immersed in dough work - my team makes all the pita for the restaurant - as well as in the middle of lunch service, so I don’t really have a regular lunch spot. Portillo’s, however, is across the street from us and I am a sucker for their cheeseburger and cheese fries!

7:00 PM -  At this point in my day, we are in dinner service and I spend my time helping my pastry cook on the line when needed and working on remaining prep or new dish development.

11:00 PM – Depending on the day, I am either home and falling asleep on the couch or at the restaurant finishing up the orders and looking ahead to tomorrow’s prep.

What drink do you need to get through the day and at the end (and how many)?

I need coffee to start my day like most of the world, but I thrive on Lemon Lime Gatorade and a Coke to end my day.

Most used App/Favorite Instagram Account?

My most used app is Instagram, and my favorite account it @breadbakersguild.

What should everyone try at least once?

The theater —  I love going to the theater and seeing musicals. I think people get caught up in the idea that theater is boring, but it’s really not - I’m always mesmerized by the choreography and the singing.  

Where do you enjoy getting lost?

In a good book - I’m currently lost in Midnight in the Garden of Good and Evil by John Berendt.