Chefs

Interview by Shannon OelrichPhotography by Jody Horton Jesse Griffiths started Dai Due Supper Club with his wife, Tamara Mayfield, in 2006 as a way to,

By Robin ChotzinoffPhotography by Marc Brown With a chef’s knife and five spare minutes, Tyson Cole can make a bunch of green grapes look like

By Robin ChotzinoffPhotography by Marc Brown Such accomplished chefs, such big careers, such a tiny kitchen! Nothing but a sink, a teeny oven and a

By Robin ChotzinoffPhotography by Marc Brown The new apartment is exactly right: a view of downtown from the 19th floor, skulls and antlers on the

By Elise KrentzelPhotography of Miguel Ravago by Matt Lankes Chef Miguel Ravago, founder of Fonda San Miguel—what some call the first authentic Mexican restaurant in

As Told to Jessica DupuyPhotography by Jenna Noel and Jody Horton It’s been more than two years since we opened Jack Allen’s Kitchen in Oak

By Marshall Wright To celebrate the importance of local food, the Sustainable Food Center (SFC) partners with Austin restaurant La Condesa to host the SFC

By Layne Victoria LynchPhotography by Marc Brown At the beginning of 2011, Hoover Alexander, founder, chef and owner of Hoover’s Cooking restaurants, arduously reflected on

By Kristi WillisPhotography by Jenna Noel On the first day of the spring semester, Chef Mike Erickson introduces his culinary students to a catering job

By Marshall Wright