General manager Nate Delaware
Nathan “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 MIKE Römhild
For most chefs, “fusion” is a technique, an attempt at synthesizing the food of various cultures. For Chef Mike, “fusion” is a lifestyle, a unique synthesis of his global travels and experience. This experience has deepened his understanding of world cuisines and cultures, and it has fueled his imagination and craft.
At 11, when his friends were off playing, Chef Mike, having already begun training in his grandmother’s kitchen, was catering weddings in his hometown, Zella-Mehlis, in the beautiful mountains of Thüringen, Germany. From hometown weddings to international haute cuisine, Chef Mike built upon his classic Swiss training to create a distinct style—you eat his food, and you know that no one else could have prepared it.
No one else because no one’s journey is quiet like his. Upon graduation from culinary school, Chef Mike began his apprenticeship at the five-star Hotel Thüringen, and at the age of 23, he opened his first restaurant. Two years later, Chef Mike traded the mountains of Thüringen for the mountains of Lenzerheide, Switzerland. He stayed there two years before moving to Jersey in the Channel Islands. Despite relishing the beauty of the area, he missed Switzerland and returned in 1995, accepting a Chef de Partie position at the Hotel Lenzerhorn in Lenzerheide. With dedication, commitment, instinct, and gift, he rapidly worked his way from Chef de Partie and Sous Chef to his dream, Executive Chef, in 1996.
Having realized this dream, Chef Mike decided to press on. Combining his love of travel and his desire to develop his career and broaden his experiences, Chef Mike accepted a position in Tunisia at Club Aldiana (a leading German holiday resort) as Executive Chef, where he was responsible for 75 galley employees and 600 guests. His wanderlust not yet satisfied, he completed his duties in Tunisia and exchanged terra firma for the high seas aboard Conde Nast’s No. 1 rated Luxury Cruise Line, Regent Seven Seas Cruises. He was welcomed onboard the RSSC Navigator in 2000 as Chef de Partie, and within three weeks he was, to no one’s surprise, promoted to Chef, overseeing the Portofino Restaurant. In 2003 Chef Mike was promoted again to Executive Chef, overseeing five unique restaurants and over 80 kitchen staff.
Ten years, seven seas, seven continents, and eight global circumnavigations later, Chef Mike had become intimate with and proficient in a literal world of culinary traditions and exotic ingredients. Head and heart filled with the best of global culture, Chef Mike, in 2010, brought his talents here, becoming a permanent resident of the United States of America, where he creates dishes that fuse his extensive, worldwide culinary knowledge with domestic favorites.
Chef Mike is proud to join the Eat Here family with the opening of Table 100 in Flowood, Mississippi. And Flowood will never be the same.
Sous Chef Chaz Lindsay
Chaz was born and raised in the Belhaven neighborhood of Jackson. At the age of 18, he moved to Hyde Park, New York to attend the Culinary Institute of America (CIA). During his time at CIA, Chaz took a year off to work at the world renowned New York restaurant, Eleven Madison Park. After graduating from the CIA, he moved to Brooklyn. He went on to work for Tom Colicchio as a sous chef at both Colicchio & Sons and his flagship restaurant, Craft. After six years of working in NYC restaurants, Chaz has spent the past six months running a small restaurant on a farm near Rome, Italy. He is very excited to return home and become a member of the Eat Here family.
While not at work, Chaz is a news junkie, frequenting all types of multimedia. He even reads real newspapers. Chaz enjoys live music and supporting his visual artists friends by adding them to his growing collection of art. When looking for a relaxing day, you can find him watching a documentary on Netflix with his number one dude, Fort, his black lab.
Sous Chef Melissa Ellis
Melissa is from originally Walnut Grove, MS. She graduated from Leake Academy and East Central Community College before moving to Starkville to attend Mississippi State University for a degree in biochemistry. After attending MSU for a year, she decided to switch gears and pursue her love for cooking and the restaurant industry. She went to the Mississippi University for Women where she graduate in 2014 with a culinary degree. Upon completion of her degree she moved to Jackson to be closer to her family and became a member of the Eat Here Brands family.
When not working, Melissa enjoys taking road trips, reading, binge watching shows on Netflix, spending time with her family and her boyfriend, Greg, and cheering for her MSU Bulldogs.
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