We are open now(7:00am to 4:30pm M-F)
Our Team – Tate’s

Our Team:

Kristina Barnard - Chef Manager

Kristina has dreamed of being a chef since she was a young child cooking in the kitchen with her mother.

As a Senior in High School she entered into a local Best Teen Chef competition and placed in second. It was from that moment that she decided to pursue her culinary dreams. She graduated from the Art Institute in Southern California in 2015 with an associates degree in Culinary Management.

Her first culinary position was as a prep chef at the Disneyland resort in Anaheim California. She worked her way up to becoming a lead chef in just a few short months.

Kristina has held many different positions throughout the years. Over the past few years she has worked as a chef and trainer in various private schools in Knoxville.

When she is not creating delicious and nutritious menus for children, she is spending time with her two young kids and husband. Some of her favorite activities include exploring her city, reading books, and playing board games with her family.

 

Jarrett Moody - Sous Chef

Born in California, Jarrett grew up in a small mountain town located in the San Bernardino National Forest. From a young age, he always showed interest in cooking.  Shortly after high school, Jarrett enrolled at Le Cordon Bleu in Hollywood, CA, where he studied under several tenured chefs to learn quite a few different cooking techniques and skills.

After culinary school, Jarrett worked for the Walt Disney Company at Le Cellier Steakhouse in Florida. Afterward, he traveled back to California to work at Disneyland and California Adventure. It was here that he worked at several restaurants including Carthay Circle, Cafe Orleans, and Golden Winery. During his time, he learned from several chefs about different cuisines and cultures while continuing to learn style and techniques.

Upon his departure from Disney, Jarrett joined the culinary team at the rocket company Space Explorations.  While at SpaceX, Jarrett worked different culinary outlets, including outdoor grilling, food trucks, a la carte, and commissary kitchens. It was here that Jarrett began to show his desire to become a focused leader, and quickly moved up the ladder.

Jarrett brings both his passion for food and desire to grow to Chef Advantage while delivering the highest quality food as a Chef.