Nate Singer is a fifth-generation Wyomingite on both sides of his family, born near Yellowstone Park. He grew up camping, hunting, fishing, working on the farm and gardening with his family, who ate off the land not by choice but by necessity. His father is a butcher (and musician) who runs a roadhouse, bar and restaurant called Cassie’s in their hometown of Cody, Wyoming. Nate grew up in the restaurant and has experience in all aspects of the industry – dishwasher, busser, host, server, manager, bartender, line cook, butcher and chef. He met Chef Hosea Rosenburg while attending Culinary School of the Rockies in Boulder, Colorado, before chef Rosenburg won Bravo’s Top Chef season 5, and has worked with him for a decade. Nate served as chef Hosea’s chef de cuisine for several years when Blackbelly was born – at the time a high-end catering business. During this time he worked multiple stages and attended accredited classes with some noted butchers and charcuteries including Mark DeNittis and Brian Polcyn. Learning the old world of meat preservation from a few of the best. After a stint back in Wyoming working with the family at Cassie’s, Nate moved to Maine where he helped open a local whole-animal butcher shop, MEat, which is run by a husband-and-wife team funded by Kickstarter, utilizing whole animals that have been raised within 100 miles of the shop. Nate returned to Boulder in January 2015 to open the butcher shop and market at Blackbelly, chef Hosea Rosenburg’s brick-and-mortar restaurant which opened in November 2014. Blackbelly is expanding in April 2016 and will be opening a modern take on the old world butcher shop next door to the restaurant in Boulder, Colorado. Blackbelly Butcher, headed by Nate, will offer whole animal butchery featuring Boulder 100% grassfed beef, Wyoming dry-aged certified country beef, sustainably raised local heritage breed pork, Boulder County 100% grass-fed lamb and goat. House Made meats and provisions, even cured meats such as prosciutto and traditional fermented sausages.
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