About the Chef

My name is Tate Fairchild-Coppoletti, I’m 20 years old, and I live on Martha’s Vineyard. I’m currently a student at Brown University pursuing a degree in cognitive neuroscience, but my first passion, from a very young age, was cooking. I’ve always found joy in anything that involves creativity or freedom of expression, and the kitchen has always been a place where I’ve been able to channel those values. I’m very interested in molecular gastronomy and the scientific elements of cooking, and I always aim to create an artistic experience rather than just a meal. Making and sharing food is as much about connection to me as it is about physical nourishment, because what I create is a reflection of who I am. Practicing what I love to do brings me a genuine sense of fulfillment, and I’m very lucky to have the opportunity to cultivate that feeling and share it with those around me. Another one of my passions is music; I play in a local band called The Cut during the summers, and I also release my own music, which is available under Tate F-C on all streaming platforms.

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I recently took a gap year and spent about eight months traveling everywhere from North Africa to India. Whether in a Moroccan family’s home in the Medina of Marrakech or a hostel along the Camino de Santiago in Spain, I spent lots of time in different kitchens learning how to make dishes from a broad range of cultural backgrounds. I also spent six weeks living in a Buddhist monastery in the Swiss Alps, where I worked under three professional chefs to learn about sustainable cooking. We prepared multiple meals each day for dozens of people using only vegetarian ingredients, 80% of which were grown on their organic farm and brought up through the mountains on donkeys. I’m very grateful to have had such enriching experiences throughout my travels, and I look forward to sharing all of the unique preparation styles, rich flavors, and incredible cuisines I’ve had the pleasure of learning all about.