Table 100


General manager Nate Delaware

Nate Delaware---Table-100Nathan “Nate” Delaware has been in the business for over fifteen years, the majority of which have been spent in fine dining. He was born and raised in Pensacola, FL, where his restaurant career took off. His first management position was with The Black Palm Restaurant. He later moved to Commander’s Palace. Nate eventually found his way to Jackson, MS. as an assistant General Manager at Table 100. Nathan helped lead the team to win Jackson’s Best Restaurant two years in a row. Nate’s skills as an assistant GM made him the obvious choice when the General Manager position opened at Babalu Tacos & Tapas. Once again, Nate rises to the challenge as GM of Table 100.



Chef Payton Warren, the new Executive Chef at Table 100, was born and raised in the Reservoir area of Brandon, Mississippi. He began cooking at the age of nine with his mother, who taught him the basics of home cooking techniques. It wasn’t long before he was cooking small meals for family members and friends.

Chef Payton began his career in the restaurant industry as a busboy, which led to waiting tables, and eventually led to his discovery of turning his passion into a career. Chef Payton later went on to work as a line cook in the Jackson restaurant scene while studying culinary arts at a local college.  He achieved his first Sous Chef position at Julep Restaurant where he was able to showcase his cuisine through dinner specials and creating menu items.  The drive for advancement continued when he took the opportunity to be the opening Sous Chef of Biaggi’s Italian Restaurant and years later leading the kitchen of Broad Street Bakery as Executive Chef.

Payton Warren found a home at Table 100 in June of 2011 where he was soon promoted to Chef de Cuisine for then Executive Chef Mike Romhild.

In April of 2014, he met Chef John Folse and Chef Rick Tramonto, and they informed him about the Seafood Revolution Project where Chef Payton could use his culinary talent to bridge the gap between traditional Louisiana and Mississippi cuisine.

Chef Payton returned to Table 100 in July of 2017 for a temporary position, which became more permanent when he accepted the position of executive chef in September.

Throughout the time he was climbing the culinary ladder, he was developing his style of bold southern flavors with a modern approach, yet remaining loyal to local farmers and seasonal ingredients. He stays close to his roots and will always remain a southern boy at heart.


Sous Chef Charles Ferguson

Charles Ferguson is truly the chef about town! Chef Ferguson has worked in several restaurants in the Jackson-metro area, one of them being Char Restaurant, one of the earlier restaurants in the Latham Roberts Restaurant Group, now Eat Here Brands. He has made his way back to Table 100 as our Sous Chef!

Charles grew up in Brooklyn, New York and moved to Jackson in 1979. He knew from the young age of ten that he wanted to be a chef. He was inspired by watching his mom work her magic in the kitchen. Charles began at the Lighthouse Restaurant where he started as a dishwasher and worked his way up to head cook. He has been trained by several chefs around Jackson, and his favorite dishes to prepare are pasta, steak, fish, and pizza. His advice to home enthusiasts is “never rush your food.” Good advice, Chef!

When Charles is not wowing his guests at Table 100, he is out fishing, or in his most favorite place, his home, enjoying his favorite cooking…his wife’s! Charles and his wife, Melissa, have been married for twenty-nine years! The two have two daughters, Shirley and Jenica. Charles and Melissa also have five grandchildren!

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normal business hours

Mon–Sat: 11:00 AM–10:00 PM
Sunday: 10:30 AM-9:00 PM

Saturday Shoppers Brunch: 11:00 AM-2:00 PM
Sunday Jazz Brunch: 10:30 AM–2:00 PM