LIKE MANY, ERIC GOT HIS FIRST TASTE OF THE RESTAURANT INDUSTRY IN HIGH SCHOOL AND WAS PULLED DOWN THE RABBIT HOLE. WHILE STUDYING AT THE CULINARY INSTITUTE OF AMERICA, service grabbed his attention and the stage was set.
In 2015 eric was promoted to general manager and wine director and set out on a quest to build one of North Carolina's best wine programs. UNDER HIS STEWARDSHIP THE PROGRAM HAS GROWN TO ENCOMPASS OVER 400 SELECTIONS REFLECTING A WIDE VARIETY FOCUSED ON OLD WORLD REGIONS AND NEW WORLD PRODUCERS WITH A SENSE OF PLACE AND BALANCE. HE IS CURRENTLY A Certified sommelier through the court of master sommeliers AND CONTINUES TO DEVELOP THE WINE COMMUNITY IN WINSTON SALEM BY SHARING HIS PASSION FOR GREAT FOOD AND WINE WITH EVERYBODY HE MEETS.
JOHN ‘BEAU' TATE WAS ENTRANCED BY HOTELS AND RESTAURANTS FROM A YOUNG AGE but AFTER WATCHING HIS MOTHER TRANSITION FROM finance to hospitality he was hooked. By fifteen he was washing dishes and by twenty one he was behind the bar. Since then he's spent time behind the bar and on the floor from high volume bars to michelin starred restaurants.
tate has a driving passion for hospitality and a curiosity for all things beverage related that knows no bounds.
Chef Harrison Littell
harrison, a winston-salem native, joined The honey pot in 2016 with an eye towards taking the cuisine to the next level. he is a graduate of the new england culinary institute and has spent time in some of the east coast's top restaurants before returning to winston.
harrison is a staunch advocate of local farmers, foragers, and purveyors and centers his culinary focus around showcasing their products. He also has a notable green thumb and grows a variety of flowers, fruits, and vegetables in addition to raising bees. keep an eye out at the honey pot for some of chef's own products alongside some of the region's finest.