Local chef John Tate started his fine dining career as a banquet cook at The Umstead Hotel in Cary. He spent fifteen years training under chef Jim Anile, first at the Siena Hotel’s Il Paleo Restaurant in Chapel Hill, then at Revolution Restaurant and L’Uva Enoteca in Durham. Chef Tate started working at Fearrington House in 2014 as Banquet Sous Chef, and now heads the weddings and special events catering department as Banquet & Events Chef.