When Nathan Tate was a young boy a family friend asked him, “what do you want to be when you grow up?” He replied, “I don’t know what I want to be, but I want my own refrigerator.” Nathan has had a passion for food since an early age. His main culinary influences stem from his mother, Nancy and grandmother, Lucile. Nancy owned Goliad House Restaurant in Rockwall, catered for the Dallas Cowboys and wrote a food column in the local newspaper. She instilled the flavors of New England while Lucile cooked classic southern cuisine.Nathan is a third generation Rockwall native and has been involved in the restaurant industry for over eight years. In 2002 he entered El Centro college where he met Randall Copeland and soon graduated with a degree in the culinary arts. He later worked with Randall and Executive Chef Keith Champy at Eastern Hills Country Club where he became a Sous Chef.In the Summer 2007 Nathan helped open Fearing’s at the Ritz Carlton Dallas, where he worked under Dean Fearing. Nathan decided to leave Fearing’s to pursue his dream of opening a restaurant in his hometown of Rockwall, Texas. Nathan currently resides in Rockwall with Laura, his wife of four years, and his golden retriever Reese.
