A visual artist and chef, Tate uses food as a medium for storytelling and cultural preservation. His curated culinary experiences assert cooking as a fine art that can express complex narratives about identity, memory, and history. In his visual artworks, collaborations with other artists, and his Philadelphia restaurant Honeysuckle, he connects people with Black creative lineages and cuisine. Working within and across folk practice, community practice, and contemporary art making, Tate says he “seeks to redefine what qualifies as art and who is considered an artist, expanding beyond traditional definitions of artistic roles.” He has created cross-disciplinary events for MoMA PS1, the Fisher Center at Bard College, and the Charleston Wine + Food Festival. He has exhibited work at Grounds for Sculpture in New Jersey and Winterthur Museum in Delaware and had residencies at Stone Barnes Center for Food & Agriculture in Pocantico Hills, NY and The Watermill Center in Water Mill, NY.
