Nate Singer
Blackbelly Market | Boulder
April 2017
Growing up on a farm in Cody, Wyoming, hunting, fishing, and gardening were a way of life for Nate Singer. Mentored by his father, a butcher and restaurant owner himself, Singer’s culinary journey began before he could even handle a knife. Singer worked every position and station at his father’s roadhouse-bar-restaurant, Cassie’s Steakhouse, and he eventually earned the title of chef. Singer’s upbringing sealed his fate, and at 18, he headed to culinary school of the where he met his second mentor, Chef Hosea Rosenberg.
It was love at first cut, and the partnership grew from raising pigs to the birth of Blackbelly Market, at the time Rosenberg’s high-end catering business, with Singer at the helm. Eager to master his intended craft, Singer returned home for a stint at Cassie’s before decamping to New England to learn charcuterie, salumi, and whole animal butchery from the acclaimed Jarrod Spangler. It was then that Rosenberg made an offer Singer just couldn’t refuse.
In 2015, Singer returned to Boulder to open Blackbelly Butcher, the small butcher shop inside Blackbelly Market (a brick-and-mortar iteration of the original business). Today, nearly 10 years after their fateful meeting, Singer leads the team and his own whole animal butchery and charcuterie program for Rosenberg, making Blackbelly one of the top destinations for meat lovers in the region.
