Self-taught chef Ian Tate began his career at the Four Seasons Hotel in Washington, D.C. A Louisiana native, he eventually made his way back to his home town of New Orleans where he was afforded the opportunity to work at the well-known Herbsaint Restaurant with executive chef and 2007 James Beard Award winner Donald Link.
Now a Dallas resident, Tate continues to showcase his personal cooking style within the Metroplex. As a key participant in opening the Fort Worth-based Brownstone Restaurant in 2010, he worked as sous chef for executive chef Casey Thompson. Most recently, Tate can be found demonstrating his talents at the expanding Kessler X+ area of Oak Cliff’s hidden gem, Nova.