Chef
Tate Morris

At some moment in the early 1980’s, a half baked light bulb cake was pulled from an Easy-Bake Oven. That moment birthed a passion for food, fueled by the joy and satisfaction it can bring to others. The lifetime of opportunities and choices ahead, were perhaps already decided. This love of cooking, (and of a woman), moved Tate from upstate New York to Long Island. He graduated from The French Culinary Institute, and found an apprenticeship with Guy Reuge at his Iconic restaurant Mirabelle. Tate had worked his way up the ranks to Chef de Cuisine by the time Jonathan had joined the Kitchen. The pair clicked instantly, complementing each other with opposite strengths. Their journey took them just down the street. With it, they were afforded the opportunity to carve out their own slice of the area’s growing culinary scene, and given the liberty of expanding ingredients, flavors and cuisine. Nearly fifteen years after opening, many things have changed. Tate has two children and less hair. Jonathan still doesn’t need to shave. But the passion holds fast. Tate can still be found, hiding out of sight in Mosaic's kitchen. If you find yourself interacting with him you have either cracked a Mosaic Easter egg, or you have done something seriously wrong.