Our team is here to ensure you have an exceptional dining experience with us

Raised in northern Alabama, Executive Chef David Dexter found a love for southern comfort food and the joy food brings to those who eat it. His culinary journey blossomed while working at fine dining restaurants in Alabama, which ultimately lead him to a obtain a Culinary Arts degree from Utah Valley University. After graduation, David worked at many top dining establishments in Utah, as well as working for Utah's Best of State Caterer. David joined the Slate Restaurant team in 2021 as the Sous Chef, and became Executive Chef in 2023. Through it all, David's culinary drive has been a passion for comfort food and bringing a variety of flavors to all aspects of the food he creates. His favorite part of working in the industry is bringing guests on a culinary adventure with the food he creates. When David is not working, he is a dance dad who enjoys to experience the world with his wife and daughters. 

Sous Chef Jesse James Johnson brings over 21 years of experience in the hospitality industry, starting as a dishwasher and progressing to his current role as a sous chef. His career includes notable positions such as head chef at Strap Tank Brewing Co., patisserie chef at Cafe Miro Waialai, and hibachi chef at Osaka. With a passion for diverse cultures and culinary techniques, he has been featured on popular local food programs, and has earned multiple awards. Jesse is dedicated to crafting unforgettable dining experiences; he believes that the best memories are created around food and loved ones. 

Restaurant manager, Taliloa Fano grew up in Hawai'i and was surrounded by the hospitality industry her whole life. When traveling, food is always one of the most exciting parts to experience in new places. These two beliefs and experiences combined drew her to her career in hospitality, even though it wasn't always her plan. Tali earned her degree in art, and that is where her passions lie outside of hospitality. She enjoys working in hospitality because it goes back to how she got here - being involved in people's travels and their experience with food as they are seeing the world.