Chef Biography
Self-taught chef, Raymond Tatum, began cooking in Austin, Texas at the age of 25 in the mid-70’s. He was first at the Split Rail Cajun restaurant, then Pelican’s Wharf, Blooms, and Buffalo Grill before joining Jeffery’s, which is where Great Chefs caught up with him in 1986 for their Great Chefs of the West television series for PBS.
Chef Tatum stayed at Jeffery’s as executive chef for 12 years before leaving to work at Jean Pierre’s Upstairs, Brio, (where in 1995 he was voted Best Chef in Austin) and Threadgills before settling down in 2002 at the Back Stage Steakhouse for a few more years, with Rock & Roll chefs Kent & Beth Hayner (ZZ Top).
In 2011, Chef Tatum opened his own Gourmet Trailer Eatery, “Three Little Pigs”, on the east side of Austin next to East End Wines. It’s often referred to as a pork focused food trailer saddled up to a wine shop, but it still packs them in 5 years later.
Recipes
Lamb Loin with Turnip Sauce
Serving: 4 Print Lamb Loin with Turnip Sauce By Great Chefs November 10, 2015 Turnips are one of those often forgotten vegetables; however, their delicate flavor and pale color make a delicious sauce and garnish for tender lamb loins. This is an easy recipe that can be made in less than an hour. The lamb […]