Austin MARCH 16-18 • 2017
NYC May • 2017
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presented by


Chefs AXT 2015

Rachel Dunlap

Austin, TX

Research & Development Chef at Whole Foods market Southwest Region. Specializes in traditional French cuisine, avid gardener, canner, pickler, home cook.


Melissa Moss

Austin, TX

Sous Chef at LENOIR in Austin, TX. Helped shape LENOIR’s menu, is influenced by her Jewish and Filipina heritage and the culturally diverse foods of her hometown of D.C.

Steve McHugh

San Antonio, TX

Executive Chef/Owner of Cured in San Antonio, TX. Cured was named one of America’s Best New Restaurants 2014 by Bon Appétit and was nominated for Esquire’s 2014 America’s Best New Restaurants. Cured is named for Steve's successful battle with cancer and his focus on artisanal cured meats.


Nicholas Wilkins

Red Bank, NJ

Chef de Cuisine at Restaurant Nicholas in Red Bank, NJ. Previously at Gees Restaurant, Claridges in the UK. Blends classical techniques with a modern approach and seasonal ingredients.


Nathan Hobart

Pittsburgh, PA

Sous Chef and Charcutier at Cure in Pittsburgh, PA. Has cooked at Eleven Kitchen and Elements Contemporary Cuisine. Focuses on the restaurant’s whole animal butchery and extensive charcuterie programs.


Rich Parente

Brewster, NY

Chef/Co-Owner with his wife Cassie of Clock Tower Grill, in Brewster, NY. Focuses on local, sustainable ingredients and having fun. Clock Tower Grill was just named named one of the best new restaurants in the Hudson Valley.


Andrew Wiseheart

Austin, TX

Owner/Executive Chef at Contigo Restaurant and Gardner Restaurant in Austin, TX. Previously at La Toque, Angele. 2012 Rising Star Chef, goat roper, beer maker, wine drinker.


Kerstin Bellah

Austin, TX

Pastry Chef at St. Philip in Austin, TX. Previously at Uchiko, led research and development for the Bakeshop at St. Philip. Focuses on pulling ingredients, flavors, and memories from a particular season and preparing them with surprising textures to create light, fresh, floral dishes.

Tim Archuleta

San Francisco, CA

Chef/Owner of ICHI Sushi + NI Bar and ICHI Kakiya in San Francisco. 18-year veteran sushi chef, uses traditional Japanese ingredients and ethics with a sustainable approach. ICHI was named a SF Chronicle Top 100 Restaurant 2014.



Steven Cak

Austin, TX

Executive Pastry Chef at Gardner Restaurant and Contigo Restaurant in Austin, TX. CIA grad, previously at Café Gray, Aquavit, Parkside, Chavez. draws from eclectic experiences and passion for all things sweet.


Eric Samaniego

Santa Ana, CA

Chef at Little Sparrow Cafe in Santa Ana, CA. Previously at Charlie Trotter’s, Sona, Comme Ça. Focuses on regional and seasonal French & California cuisine.


Kristen Essig

New Orleans, LA

Executive Chef of Meauxbar in New Orleans, LA. Johnson & Wales grad, previously at Emeril’s, Peristyle, Bayona, Lulu’s, Gabrielle. Creates strong relationships with local farmers, producers and vendors.

@ Chefkkessig

Trevor Kunk

St. Helena, CA

Executive Chef of PRESS in St. Helena, CA. CIA grad, previously at Aureole, Blue Hill. Committed to sustainable cooking, land stewarship, and individual relationships with farmers.


Scott Vivian

Toronto, ON

Chef/Co-owner of Beast in Toronto, ON with his wife Rachelle. Previously cooked at Jamie Kennedy and in Atlanta and Portland kitchens. Passionate about supporting local artisans, seasonal produce, top-quality ingredients.

@ beastrestaurant

Justin Carlisle

Milwaukee, WI

Chef/Owner of Ardent in Milwaukee, WI. Has cooked at The Greenbrier Resort, Tru, Harvest Restaurant, Restaurant Muramoto, 43 North. Was nominated for James Beard Best Chef Midwest, uses a modern technical approach to support the local food movement.


Josh Jones

Austin, TX

Chef at Salt & Time Butcher Shop and Salumeria in Austin, TX. Has cooked at Oskar Blues Brewpub, Max’s Wine Dive, Peche, and Dai Due. Has an intense commitment to running a scratch kitchen.


Jessica Perez

San Antonio, TX

Pastry Chef at Hot Joy in San Antonio, TX. Has baked in kitchens from Chicago to Los Angeles, including Levy, Penthouse Restaurant, Akasha, Providence Restaurant, Lukson. Blends savory and salty with sweet for balance, because who wants a plate of sugar? Likes using modern techniques, Asian & Middle Eastern flavors applied to the classics.

Giorgio Rapicavoli

Miami, FL

Chef/Owner of Eating House and Taperia Raca in Miami, FL. Previously at 660, Slow Food’s Terra Madre, winner of Food Network’s “Chopped” and Forbes 30 under 30. Avid artist, passionate about street art, music, and food.


Ryan Lachaine

Houston, TX

Ryan is the Chef Owner of Riel in Houston, TX. Formerly Chef de Cuisine at Reef in Houston, TX, sous atr Underbelly, Gravitas, Stella Sola. Eater Young Gun 2013, Business Insider’s Southern Chef to Watch.


Eric Gabrynowicz

Armonk, NY

Executive Chef/Partner at Restaurant North in Armonk, NY. CIA Grad, cooked at Union Square Café. Focuses on refined farm-to-table New American fare. Named Zagat Top Newcomer, nominated for James Beard Rising Chef & Best Chef Northeast, & named Food & Wine Magazine’s People’s Best New Chef NY 2012.


Johanna Ware

Portland, OR

Chef/Owner of Smallwares in Portland, OR. Previously at Public, Del Posto, Momofuku Noodle Bar, Ssam Bar, Nostrana. Cooks “inauthentic Asian” food that’s eclectic yet refined, focused but not defined by any one influence.


Aaron Hoskins

Richmond, VA

Executive Chef of The Rogue Gentlemen in Richmond, VA. Has cooked at Comfort and Secco Wine Bar. Deeply passionate about pasta and simplistic cooking.


Michael Thiemann & Matt Masera

Sacramento, CA

Chefs/Owners of Mother Restaurant & Empress Tavern in Sacramento, CA. Mother is a vegetarian restaurant with 4 stars from the Sacramento Bee. Previously Culinary Director & Corporate Pastry Chef for Tyler Florence Group, Executive Chef & Executive Pastry Chef at Wayfare Tavern.

@mothersac, @mattmasera

Richie Nakano

San Francisco, CA

Chef/Owner of Hapa Ramen in San Francisco, CA. Farmers' market junkie, expert on kitchen trash talk, obsesses about cooking.


Matthew Gaudet

Boston, MA

Owner/chef of West Bridge Restaurant in Cambridge, MA. Uses his mastery of French techniques to create twists on New England dishes. Named one of Food & Wine’s Best New Chefs 2013.


B.J. Smith

Portland, OR

Executive Chef/Owner of Smokehouse 21 in Portland, OR. Previously at Le Bernardin, Gotham Bar & Grill, Paley’s Place, Veritable Quandary, Olea. Partners with local farmers to create familiar but seasonal smokehouse dishes.


Tim Maslow

Boston, MA

Executive Chef/Owner of ribelle in Brookline, MA. Previously at Momofuku Noodle Bar, Momofuku Ssam Bar, James, Del Posto. Creates smart and inventive dishes.


David Santos

New York, NY

Executive Chef/Partner of Louro in NYC. Previously at Bouley, Per Se, Nicholas, The Ryland Inn. Creator of Um Segredo supper club, inspired by his Portuguese background and seasonal ingredients.


Anthony Fusco

Las Vegas, NV

Retired Chef, Current Baker at third generation Freed's Bakery in Las Vegas, NV. Educated at Guy Savoy, Gramercy Tavern, Foreign & Domestic. Previously at RM Seafood, Mesa Grill, STK, Harbour NYC. Advocate for local and sustainable ingredients.

Carlos Salgado

Costa Mesa, CA

Host of Indie Chefs Week SoCal and Executive Chef/Owner of Taco Maria in Costa Mesa, CA. Previously at Winterland, Coi, Commis. Mixes traditional and modern Mexican flavors, techniques, and ingredients in prix-fixe meals.


coming soon


January 8th - 7pm

  • Peconic Bay Scallops
    Grapefruit, Yam, Pistachio, Cress
    Eric Gabrynowicz
  • Prosciutto
    Satsuma, Green Garlic, Goat Cheese
    Andrew Wiseheart
  • Market Fish Crudo
    Citrus, Carrot, Vadouvan, Yogurt
    Anthony Fusco
  • Culatello
    Duck Speck, Morcilla Secca, Negroni Salami, Cicciolo, Lardo, Pickles, Mustards
    Nate Hobart
  • Corzetti Stampati
    Burro, Parmesano Stravecchio e Sesame Tostato
    Tim Maslow
  • Smoked Chicken Knish
    Red Horseradish, Dill Chicken Skin Gremolata, Apple Riesling Charoset
    Melissa Moss
  • Braunschwieger
    Red Wine, Shallot, Rye
    Justin Carlisle
  • Bone Marrow
    Sturgeon Caviar, Carrot, Horseradish, Profiterole
    Scott Vivian
  • Cured Foie Gras
    Hoe Cakes, Cane Syrup Gastrique
    Steven McHugh
  • Liberty Duck Ramen
    Seared Breast, Confit Leg, Cured Foie, Smoked Huckleberry & Juniper Noodles
    Richie Nakano
  • Rabbit
    Cornbread Grits, Smoked Honey, Alliums, Red-Eye Gravy
    B.J. Smith
  • Celeriac Panna Cotta
    Elderflower, Pear, Crisp Milk
    Giorgio Rapicavoli
  • Spiced Potato Cookie
    Sweet Pickled Pears, Brown Sugar Whipped Cream
    Rachel Dunlap
  • Cashews
    Local Citrus, Dates, Coffee
    Jessica Perez


January 9th - 7pm

  • Gulf Shrimp
    Green Papaya, Banana Blossoms, Watermelon Rind, Paddy Herbs
    Ryan Lachaine
  • Lamb Tartare
    Tempura Oyster, Chilled Kimchi Gazpacho
    David Santos
  • Fried Nori Chip
    Hokkaido Scallop, House Marinated Salmon Roe, Kombu Pickle
    Tim Archuleta
  • Soft Scrambled Egg
    Fried Pork Brains, Feta Cheese, Black Radish
    Josh Jones
  • Applejack Cured & Smoked Duck Breast
    Duck Rinds, Kabocha Custard, Wild Blueberry Leather, Roasted Chanterelle
    Rich Parente
  • Squid Noodles
    Black Pesto, Sunchoke Dashi
    Matthew Gaudet
  • Cauliflower
    Hazelnuts, Olives
    Trevor Kunk
  • Chawan Mushi
    Huitlacoche, Roasted Jalapeño, Chorizo Oil
    Johanna Ware
  • Paté de Campagne
    Meyer Lemon Curd, Parsley Oil
    Eric Samaniego
  • Salsify
    Mushrooms in Paté Form, Lavender
    Matt Masera & Michael Thiemann
  • Pierre Robert Cheese
    Lamb, Quince, Savory
    Steven Cak
  • Pork Belly & Scallop
    Satsuma & Ginger-Braised Pork Belly, Crispy Panko Scallop, Sherry Orange Gastrique, Kimchi Vinaigrette, Cashews
    Kristen Essig
  • Beef
    Smoked Eggplant, Last Season’s Green Tomatoes
    Nicholas Wilkins
  • Cherimoya Ice Cream
    Steamed Banana Cake, White Guava, Crispy Milk
    Carlos Salgado
  • Cultured Cream Crémeux
    Salted Cocoa Nib Praline, Pickled Sour Cherry Espuma, Grated Frozen Foie Gras Torchon, Olive Oil
    Aaron Hoskins


January 10th - 7:00pm

  • Smoked Parsnip
    Crab Velouté, Nasturtium
    B.J. Smith & Ned Elliott
  • Kelp-Cured White Fish
    Herb Oil, Pickle, Yuzu Kosho
    Tim Archuleta
  • Apples & Bacon
    Crown Maple, Lemon, Tardivo, Fennel
    Eric Gabrynowicz
  • Spanish Mackerel
    White Soy, Yuzukosho Spiced Whipped Lardo, Burnt Avocado, Pickled Pig Skin, Chicharron Dust, Radish
    Aaron Hoskins & Carlos Salgado
  • Louisiana Carrots
    Citrus, Yogurt
    Kristen Essig & Giorgio Rapicavoli
  • Butternut Squash
    Fermented Strawberry, Savoy Cabbage, Apple, Soy Ramps
    Josh Jones & Justin Carlisle
  • Culatello
    Curry Leaf, Strawberry Mostarda, Perietaria, Mesquite Bean Syrup, Meyer Lemon, Sunchoke “Salt Shake”
    Melissa Moss & Nate Hobart
  • Venison Heart Mille-Feuille
    Nicholas Wilkins & Scott Vivian
  • Lamb Two Ways
    Lamb Head Barbacoa, Hominy, Quail Egg and Lamb Heart Tartare, Egg Yolk Carpaccio, Shaved Cured Lamb Tongue
    Steven McHugh & Rich Parente
  • Cincinnati-Style Chili
    Lamb Neck Mole, Cocoa Noodles
    Richie Nakano & Trevor Kunk
  • Spicy Pork Ragu
    Rice Cakes
    Johanna Ware & Tim Maslow
  • Pig Tail Tortelloni
    Oyster Pudding, Bitter Greens, Brodo
    Anthony Fusco & David Santos
  • Squab Two Ways
    Squab Breast, Pastrami Cuttlefish Ribbons, Turnip “Risotto” and Confit Squab Legs, Black Garlic Spaetzle, Kohlrabi
    Eric Samaniego & Matthew Gaudet
  • Parsnip & Citrus
    Parsnip Cake, Tangerine Gelée, Pecan Ash, Burnt Orange
    Kerstin Bellah, Michael Thiemann & Matt Masera
  • Beet
    Malt, Milk Chocolate, Strawberry
    Jessica Perez & Steven Cak


15% of net proceeds benefit No Kid Hungry’s efforts to end childhood hunger.