Our Executive Chef
Chef Nicholas Tarnate was born and raised in the Charlotte metropolitan area. He attended UNC Charlotte and graduated from Johnson & Wales University.
He began his culinary career while still a teenager as a cook in a small diner and progressed to his current position of Executive Chef through a series of cooking positions. In doing so, he refined his skills and grew his passion for fine dining preparation while working under several well known chefs in local restaurants, most recently at Halcyon at the Mint Museum and Lumiere in Myers Park.
“I’m constantly trying to refine my craft. I strongly believe in cooking with the seasons and doing so simply with technique and patience.” Believing that the food itself should be the star. “I live by the saying that, good cuisine requires two things: the finest butter and lots of time.”
“My inspiration for such food comes from chefs Fredy Giradet, Thomas Keller, Alain Ducasse and Michael Bras.”
” In the kitchen, my team and I post the word “Kaizen” which stands for the Japanese philosophy of ‘continuous improvement’.”