Every Chef has a story and we believe it is our responsibility to tell it. 



Chef/Founder of Tumahye supper club

Born and raised in the beautiful city of El Paso,Texas. Alan knew at an early age that he would pursue a career as a Chef. In 2008 he moved to Austin, Texas to attend Texas Culinary Academy to begin his training as a Chef. Not getting what he needed from the school he began working in as many restaurants as he could get into. After working in kitchens such as Sway, Olivia and Clarks oyster bar, he landed a Sous Chef position at Launderette where they achieved a James Beard nomination for Best New Restaurant. He continued his career at Patika coffee at which point he decided to create Tumahye supper club as a way to network and meet other chefs. After Patika he took over Counter 3 FIVE VII as the Executive Chef creating seasonal tasting menus.  



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sarah prieto

Sarah grew up on the outskirts of Los Angeles in Valencia, California. After graduating from SDSU with her Bachelors in Graphic Design, with Magna Cum Laude honors, Sarah realized that sitting behind a computer did not inspired her creativity. It was then when she started baking from boxed mixes for friends and realized that baking combined not only her hands-on creativity but also her love for math, science, and organization.
In 2011, Sarah moved to the bay area to attend The French Culinary Institute as their very first pastry class in their California campus and graduated Top of Class, with Distinction and awarded Best in Creativity. She interned at Mayfield Bakery, Palo Alto before assuming a paid position. Then, upon moving to San Francisco, Sarah was the Pastry Lead at Wayfare Tavern before obtaining the Pastry Assistant position at Michelin 3-starred Saison.
In 2014, Sarah decided it was time to see something outside California and moved to Austin, Texas to be the Pastry Lead at Uchiko. There she meet Damien Brockway who brought her into his new restaurant Counter 3.FIVE.VII as Pastry Chef, where she also gained a great deal for front-of-house experience, including received her Introductory Sommelier Certification. From there, she joined the Bryce Gilmore family at Odd Duck, and in 2017 because the Pastry Chef at Barley Swine.


zechariah perez

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matt ritcher


derrick flynn

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chase gintner





Hailing from the beautiful border town of El Paso, TX.  Gabe was raised influenced by the Mexican culture around him. He was especially impacted by the food he grew up eating cooked by his Mother and Father within a family that moved to the US from the state of Quintana Roo, Mexico. He began working in kitchens at the age of 16 before moving to Austin to attend college where he graduated from The University of Texas with a degree in Mechanical Engineering .During this time in Austin Gabe realized his true passion remained in the kitchen. He later concurrently completed culinary school at Le Cordon Bleu Austin and won the prestigious state-wide Stephen Pyles Culinary School Cooking Competition. As the soul of his cooking lies in Mexican cuisine he spent time working for the late Miguel Ravago at The Fonda San Miguel and Rene Ortiz at La Condesa. Gabe’s most influential kitchen experiences came from working with Jesse Griffiths of Dai Due where he felt he learned the true meaning of maximizing local resources as well as head to tail for both animals and vegetables.  In addition, Gabe also draws inspiration and motivation from his brief time in the kitchen at Noma Restaurant in Copenhagen and Mexico where he was working as a Test Kitchen Chef to help develop the menu in Tulum for their Mexico residency. Gabe is currently the Head Chef of recently opened Dai Due Taqueria in Austin, Texas where his food focuses on an intricate menu based around Mexican Heirloom corn that is cooked and ground daily. The menu is also heavily concentrated on Texas wild game such as wild boar, venison, gulf coast seafood and hyperlocal seasonal vegetables. One of the things that Gabe loves most about his current job is the challenge of creating authentic regional Mexican street food within the spectrum of central Texas seasonality. He was recently crowned the “Prince of Pork” after winning the Cochon555 Culinary Competition in Austin and will be competing for the National title in Chicago on September 30, 2018.

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Chef Nayan was born in Iowa, raised in Zimbabwe, and started his love affair with Texas in 2002. After leaving a career in technology sales, he started cooking in 2011 and has worked at Uchiko, Odd Duck, and was most recently the Chef de Cuisine at Launderette. His food is primarily inspired by growing up in a traditional Gujarati household with a granny that grew her own everything and making everything "at home for free"


MAGGIE Mcconnell

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Christopher goodson


joshua turner

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megan mascola


marshall alkire

Marsh is a social sciences graduate of UT Austin and culinary graduate of Le Cordon Bleu.  While at school, he interned with Barley Swine and staged at top restaurants in New Orleans and Boston.  When he returned to Austin, Marsh spent 2 years each in the kitchens of Odd Duck, Launderette and Emmer & Rye.  Marsh currently butchers at Suerte and caters dinner parties and weddings with his partner Shih-Yu Hwang at SilkPen Hospitality.  

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raymundo rios

Form Monterrey, Mexico, I started my career in restaurants with a part time job as a server, while going to dentistry college, and part of the training for this job was to spend a day helping in the kitchen to get to know the restaurant better, it was here where I knew what I wanted to do. Not long after my server job, I decided to pursue my cooking dream leaving college to enroll into culinary school, where with help from a teacher I was able to get a dishwasher job a few weeks after I started. I worked in some other restaurants and hotels in the city. Right after finishing school I worked three months as stage at Pujol, in Mexico City, where Chef Enrique Olvera’s company hired me to work in Moxi, restaurant at Hotel Matilda in San Miguel de Allende. Somehow, I ended up in Austin, Texas, with a list of a few restaurants I wanted to work and rapidly landed a job at Odd duck, where I worked with such amazing cooks from whom I learned a lot. A big passion for tortillas and Mexican food lead me to start my own business, producing and selling tortillas and corn tortilla chips in the local farmers markets. Not being big enough, I went back to work for Chef Bryce Gilmore but now at Barley Swine. Now I’m the production sous-chef of Suerte, where I get to play with masa and tortillas all day.

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adam brick

Before launching Marinas, Brick was the Chef at Apis and Pizzeria Sorellina where he led the forward thinking restaurant to much acclaim including winning rising star chef from Star Chefs and Zagat 30 under 30 rising star. 



After twelve year of racing bikes, Yoni hung up his wheels to pursue cooking. He opened and ran a sushi food truck in Baton Rouge before moving to Austin to begin his tutelage under Masa Hamaya at Uchiko, where he quickly moved up to become head sushi chef. From there, Yoni moved to San Francisco to help open Nomica as well run the sushi bar at Nomica's sister restaurant and Bay Area staple, Sushi Ran. Yoni now cooks at Mirador in Dallas and runs a pop-up dinner club with his girlfriend, Liz Scobee.



Chef Philip Speer got his start in the culinary world at the young age of 17, when he decided to work in scratch bakeries. He spent five years learning the craft of baking in Austin and Houston before switching over to restaurants. “Following that path gave me a few more tricks in my bag to bring into the restaurant kitchen.” Chef Speer’s career spans decades working alongside notable chefs and restaurants, including Chef Shawn Cirkiel at Jean Luc’s Bistro, Chef Bryan Caswell at Jean-Georges Vongerichten’s Bank, Chef Tyson Cole at Uchi/ko and Chef Paul Qui at qui. His experiences on both sides of the kitchen inspired him to ultimately run his own French-American restaurant, Bonhomie. During his time as Executive Pastry Chef and Culinary Director at Uchi/ko, Speer was nominated for four James Beard Foundation Awards in the Outstanding Pastry Chef category and has since received local and national recognition in the Austin Chronicle, the Austin-American-Statesman, CultureMap and Texas Monthly, Bon Appetit, Food + Wine, Cooks Illustrated, Art Culinaire, Thrillist, Zagat,, U.S.A. Today and more. 



Kat loves the craft of creating something from nothing. She grew up cooking and baking with her grandmas, finding comfort in their gardens from smelling tomatoes on the vine & picking berries in the heat of the summers in upstate New York. She met the owners of L’Oca D’Oro almost 3 years ago, and decided to leave her journalism career behind and step foot into a professional kitchen. She has found that the pastry world allows her to express her artistic nature and creativity in more ways than she knew was possible. The last few months Kat has spent her days practicing her bread craft. Her natural affinity towards bread and pastry allows her to work with her hands and learn through experience to create excellent products through not only knowledge, but also through intuition. She also finds happiness in the fact that she finally has an excuse to eat all the butter with no shame