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Head Chef Nate Singer

Nate Singer is a fifth-generation Wyomingite, born near Yellowstone Park. He grew up hunting, fishing, working on the farm, and eating off the land by necessity. His father is a butcher who runs a roadhouse, bar and restaurant called Cassie’s in their hometown of Cody, Wyoming.

Nate met Chef Hosea Rosenberg while attending Culinary School of the Rockies in Boulder, Colorado and has worked with Rosenberg for a decade. Nate served as 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 noted butchers and charcuteries including Mark DeNittis and Brian Polcyn, learning the old-world art of meat preservation. 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, utilizing whole animals that have been raised within 100 miles of the shop.

Nate returned to Boulder in January 2015 to open the small butchery inside Blackbelly Market, chef Hosea Rosenberg’s first brick-and-mortar restaurant. Just over a year later, he was instrumental in expanding to the space next door, opening Blackbelly Butcher shop. Here, Nate has a full team and ample kitchen space for whole animal butchery and charcuterie production. He features 100% Colorado Wagyu, Wyoming dry-aged certified country beef, sustainably raised local heritage pork, and Boulder County 100% grass-fed lamb and goat. House cured meats such as prosciutto and traditional fermented sausages are available, along with other homemade Blackbelly provisions.