Chef & Partner
Bovine & Swine is led by long-time chef Joel Tate. Originally from Washington, Tate’s culinary journey began at Red Oak Grill in Jackson Hole. After spending time at Red Oak Grill and as Head Chef at a Jackson Hole ranch, Chef Tate joined Fine Dining Restaurant Group in 2002, working at Rendezvous Bistro under Founding Executive Chef Roger Freedman. With an unmistakable talent in the kitchen, Chef Tate soon moved from Sous Chef to Executive Chef to Culinary Director for the entire company. Now the culinary talent behind Bovine & Swine, Tate’s passion for cured meat, traditional techniques and thoughtful flavor presentations can be tasted throughout the craft meat lineup.