Meet Our New Executive Chef: Harry’s Welcomes Chef Kevin Tate

A New Culinary Chapter Begins as Harry’s at Hofheimer Celebrates Three Years in Richmond

As Harry’s at Hofheimer prepares to celebrate its third birthday this October, we’re also celebrating the beginning of a new culinary chapter with the introduction of our new Executive Chef, Kevin Tate.

“From my first conversations with Kevin, I knew he understood what we want Harry’s to be—a place that feels distinctly Richmond, where great food is approachable and everyone feels welcome at the table,” said Natalie McNamara, owner of Harry’s at Hofheimer. “What excites me most is the combination of his experience, creativity and genuine connection to this city. Kevin isn’t simply stepping into our kitchen; he’s helping us build what comes next for Harry’s and the Richmond community, and I’m incredibly excited to have him leading that work.”

A Richmond native, Chef Kevin brings more than 20 years of professional kitchen experience to Harry’s. His connection to food began long before it became his career, cooking alongside his parents as a child and preparing dishes for family nights at home. Although he initially went to school for computer engineering, cooking ultimately won out, leading him to culinary school and a career that has kept him deeply connected to Richmond’s restaurant community.

Throughout his career, Kevin has developed an approach to cooking that combines creativity with a deep curiosity about how food works—from flavor and texture to technique, chemistry and presentation. Just as important to him is what happens behind the kitchen doors. Kevin describes coaching and developing people as one of the parts of his career he values most, and he believes strong kitchens are built around professionalism, collaboration and respect.

That combination of culinary experience, leadership and connection to Richmond is what Kevin now brings to Harry’s. His perspective has been shaped by more than two decades in the city’s restaurant community, but he remains focused on what comes next—listening to how Richmond is changing, understanding what guests want today and creating food that feels both connected to the city and relevant to where it is headed.

A Celebration of Richmond’s Past + Future

At the center of Kevin’s vision for Harry’s is Richmond itself.

He describes what he is bringing to Harry’s as a “celebration of Richmond”—food influenced by the cultures and culinary traditions that helped shape the city, particularly its African and Southern roots, interpreted through a contemporary lens that reflects how Richmond continues to grow and evolve.

That philosophy feels particularly at home inside the Historic Hofheimer Building, where nearly a century of Richmond history meets one of Scott’s Addition’s most rapidly evolving neighborhoods.

For Harry’s, it also represents an opportunity to strengthen the role food plays in the overall experience of gathering here—whether guests are joining us for dinner, brunch, cocktails with friends, a birthday celebration or one of the many events that happen throughout the building.

Making Great Food More Approachable + Inclusive

Another important part of this next chapter is creating a dining experience that welcomes more people to the table.

Chef Kevin’s approach emphasizes ingredient transparency, thoughtful preparation and the ability to accommodate a range of dietary needs and preferences. Plant-forward dishes and vegan and gluten-free options are being incorporated throughout the food program rather than treated simply as substitutions or afterthoughts.

At the same time, Kevin wants to encourage guests to try something they may not normally order.

“I wanted foods that may otherwise seem unapproachable to be very, very approachable,” Chef Kevin said. “I want to make sure that other people can experience things, and hopefully there aren’t things holding them back from trying something they would actually love.”

It’s a philosophy that aligns naturally with what Harry’s is ultimately about: bringing different people together around the same table.

A First Taste of What’s Coming

Beginning Tuesday, October 13th, guests will get their first taste of Chef Kevin’s vision with the debut of Harry’s new dinner and brunch menus, which include the Virginia Chicken Saltimbocca, Shrimp Corn Dog + Grits and Chesapeake Vegan Crab Cakes.

One dish in particular has special meaning for Kevin: the Shrimp Corn Dog + Grits. The idea traces back to one of his earliest professional restaurant experiences after culinary school and has stayed with him throughout his career.

But October’s new menus are only the beginning.

Under Chef Kevin’s leadership, Harry’s culinary program will continue to evolve with a new dessert menu, weekly specials, pairing dinners, seasonal offerings and additional culinary experiences throughout the year.

When asked what he ultimately wants guests to say after experiencing the food at Harry’s, Kevin’s answer was simple: “I’m excited to see what’s next.”

We couldn’t agree more. Welcome to Harry’s, Chef Kevin. Cheers to what’s next.