Chef Jacob Weaver joins Hotel Zaza after leaving Juliet Italian Kitchen

Austin chef Jacob Weaver has left his position as executive chef at Juliet Italian Kitchen and joined Hotel Zaza as that boutique hotel brand’s corporate director of food and beverage. Weaver, who is a veteran of Asti Trattoria and Café Josie, will helm the program for the Hotel Zaza locations in Dallas and Houston and will directly oversee the Austin property, which is slated to open next summer at Guadalupe and Fourth streets.

Contributed by Z Resorts.

“I am thrilled and humbled to have been given the opportunity to join Hotel Zaza, a brand that sets the bar for luxury, Texas style,” Weaver said. “Everything from the team, food and beverage offerings and of course, the magnificent properties are world class, and I am eager to bring my own skillset to the program, as well as grow with the company as Hotel Zaza continues to expand.”

Juliet announced last month that it has replaced Weaver with chef Jayson Munguia. The restaurant posted the following words from Weaver about Munguia on Facebook:

“The last three years at Juliet have been some of the best times of my career to date. We have accomplished so much and I’m proud to say Juliet is doing better than ever by any metric imaginable. Though it is bittersweet to leave Austin and Juliet behind I am excited for the amazing opportunities for myself and the team at Juliet, including the promotion of my friend and partner in the kitchen for the last several years, the newly appointed Executive Chef Jayson Munguia. Jayson, General Manager Emily O’Connor and the rest of the team have been integral in the creation and building of Juliet Italian Kitchen. JIK wouldn’t be what it is today without the unyielding dedication to excellence and genuine hospitality this team brings to the table each and every day.”


Longtime Franklin Barbecue cook joins Stiles Switch BBQ & Brew

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Stiles Switch seems to be building some kind of Super Friends of smoked meat. In recent years the North Lamar restaurant has brought on Christopher McGhee (formerly of Freedmen’s), Bill Dumas (late of Smoky Denmark) and Marco Oglesby (Texas Ranch BBQ) to cook at the flagship and the newly opened The Switch with pitmaster Lance Kirkpatrick. And today they announced probably their biggest coup yet.

Credit: Stiles Switch Facebook page

Stiles Switch posted on Facebook this morning that it had hired brisket wizard Braun Hughes, a longtime veteran of Franklin Barbecue. Braun’s LinkedIn states he had been at Franklin since 2010, a year before the brick-and-mortar restaurant opened.

The Stiles Facebook post calls him “pitmaster” but does not go into detail about where he fits into the hierarchy. We reached out to Stiles Switch last week for more info. and will post it here when we know more. The restaurant group last week opened The Switch, a barbecue and Cajun restaurant, off US 290 W.


Top 10 barbecue spots in Austin

Chef James Dumapit is out at Asian smokehouse Loro

Chef de cuisine James Dumapit and Loro, the Asian smokehouse from Hai Hospitality in collaboration with Aaron Franklin, have parted ways. Dumapit previously served as the opening co-executive chef at Old Thousand before returning to the Hai Hospitality team for which he once worked as executive sous chef at Uchiko. The departure of Dumapit leaves a vacancy that the Hai team says it is not currently considering filling. The casual restaurant opened at  2115 S. Lamar Blvd. on April 4.

Loro on South Lamar Boulevard. (Credit:

“Chef James Dumapit is a very talented chef and we are grateful for his contributions to Loro.  We wish him all the best and future success,” Hai Hospitality president John Baydale said. “We do not have plans for a replacement at this time but are happy with the amazing team we have in place “



Exclusive: One of Austin’s top sushi chefs leaving for Chicago

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One of Austin’s great culinary characters, a sushi obsessive with a relentless curiosity, is leaving town.

Kyoten Sushiko chef-owner Otto Phan, who started his business as an East Austin trailer before opening a quick-service lunch spot and austere omakase, has decided to move to Chicago to further pursue his lofty food goals. He has operated Kyoten, which ranked in the Top 15 in the city in both of the last two Austin360 Dining Guides, since July 2016.

“The goal has always been to be the best sushi chef in the world, and I know the pathway is a lot shorter if I move on,” Phan said. “It was going to take LeBron James a long time if he stayed in Cleveland to get that first championship”

Otto Phan prepares Tasmanian ocean trout nigiri at Kyoten Sushiko. Jay Janner/AMERICAN-STATESMAN

Phan, who briefly worked for sushi master Masa Takayama in New York, said that in order to ascend to his desired heights in the food world, he needed to be in a “Michelin-starred marketplace,” a city where the restaurants are ranked by the vaunted Michelin Guide. The Houston native and University of Texas graduate has found a location in Chicago’s Logan Square, a seven-seat omakase located in a mixed-use development on the edge of the city’s excitement, not unlike his Mueller restaurant in Austin.

Kyoten’s seared madai. Matthew Odam/AMERICAN-STATESMAN

Phan will prepare his final dinner service — his meals are approximately 22 courses for $150 — at the end of July. Before he leaves, he will train his replacement, and Kyoten will remain in business under the same name. While he is not ready to announce the name of his replacement, Phan says it will be a young, hungry chef and not an established, well-known name.

“It won’t be exactly the same without me. He has some shoes to fill, but I think he will be able to do it,” Phan said.

While he said the move from the town he has called home off and on for 14 years is bittersweet, Phan, whose work is fueled by a love of ingredients and experimentation with vinegar flavor profiles, said the move is the next logical step in his career.  

“The stage needs to be bigger, and the risk needs to be higher,” Phan said. “I’ll be better in Chicago.”

And Austin will be a little less great without him.


From the 2017 Austin360 Dining Guide:

This is my favorite sushi in Austin. But let’s address the elephant in the room: This is a surreal dining experience. You’re in a space smaller than a millionaire’s walk-in closet. And, with only eight seats available at the sushi counter, there’s a chance you and your date may be the only two people in the restaurant for the omakase experience. OK, even calling it a restaurant feels a little strange. But this is the bizarre and beautiful world chef Otto Phan has carved out for himself in the Mueller development.

Kyōten doesn’t offer the gorgeous design, sense of atmosphere, mannered service or wine list that Austin’s other top sushi restaurants have (though the sake pairings are very good), but what it does have is a chef driven by a joyful curiosity who creates exceptional sushi. The (possibly awkward) intimacy of the silent space affords you the chance to inquire about sourcing, technique and process from Phan as he hands you a buttery piece of sockeye salmon from Alaska, a bulbous piece of Oregon albacore kissed by sesame oil, Japanese pike mackerel bold enough to stand up to aged vinegar, and madai marinated in a vegetarian Japanese fish sauce that has none of the funky smell but all of the flavor of the traditional Southeast Asian variety.

There are not many dimensions to this unique dining experience, but the one it has can transfix you if you share the chef’s curiosity and give yourself over to it. And, if omakase isn’t your thing, there’s no better sushi served at lunch anywhere in town.

Texas French Bread heightens its ambitions with new executive chef Max Mackinnon

Texas French Bread has elevated its ambitions. The Austin staple owned by Murph Willcott has offered regular dinner service for about seven years, but with the hiring of new executive chef Max Mackinnon, the restaurant that opened its original location in 1981 under the stewardship of Willcott’s parents, Judy and Paul, has signaled that it has grown more intent on becoming a serious player in Austin’s dining scene.

Chilled carrot and avocado salad with spiced carrot puree, cilantro and pecan from Texas French Bread. (Contributed by Ilana Panich-Linsman)

“In so many ways, Texas French Bread feels like a natural fit, and my general feeling as the incoming chef is that the food should not feel like a tremendous departure from the fresh, seasonal menu that Texas French Bread has offered in recent years,” Mackinnon said. “Rather, my focus will be on developing the culinary team and making sure that up and down the line, we have the skills to execute core bistro techniques that can elevate a very simple dish into something truly and consistently special.”

Mackinnon’s seasonal and ingredient-driven menu currently includes dishes like chicken country pâté, chilled carrot and avocado salad with spiced carrot purée, tagliatelle with Gulf shrimp and pompano with charred cabbage, a dish reminiscent of that which Mackinnon cooked for Willcott during a dress rehearsal dinner for the role.

“I like simple, humble, restrained but really well-executed food, and I feel like I speak the same language as those guys,” said Willcott, who points to Montreal bistro L’Express as the template for the consistency of quality he’d like his restaurant to emulate under Mackinnon.

The chef joins Texas French Bread following a quick stint back home in Vermont, where he first came to national attention as the executive chef of Pistou, a restaurant that earned him a James Beard semifinalist nod for Best New Restaurant in America directly out of culinary school at the former French Culinary Institute in New York.

Judy Willcott opened the campus-area location of Texas French Bread in 1987. (Contributed by Ilana Panich-Linsman)

After leaving his home state, Mackinnon worked at esteemed restaurants in Copenhagen and Washington before helping San Francisco restaurant Mason Pacific earn Bib Gourmand honors from the Michelin Guide.

Mackinnon is joined at the restaurant by his wife, a longtime Texas French Bread regular and former wine rep, Carenn Jackson, who will serve as the restaurant’s general manager and beverage director.

Exclusive: ‘Top Chef’ winner Kristen Kish will lead centerpiece restaurant at new Line ATX hotel

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Austin will welcome a new face to its culinary landscape when the Line ATX hotel opens in the coming months. “Top Chef” season 10 winner Kristen Kish, who also will be recognizable to viewers of the Travel Channel’s “36 Hours,” will serve as the executive chef for Arlo Grey, the centerpiece restaurant for the hotel that will take the place of the former Radisson at 111 E. Cesar Chavez.

Chef Kristen Kish. (Contributed)

The restaurant will take advantage of its urban-meets-natural location, perched just above Lady Bird Lake. While there are few details on the specific type of cuisine that will be served at Arlo Grey, a look at the Korean-born Kish’s career is instructive.

The Michigan-raised chef and graduate of Le Cordon Bleu in Chicago worked at the Michelin-starred Sensing in Boston before becoming an integral part in the demi empire of Barbara Lynch, the 2014 James Beard award winner for best restaurateur in the nation, eventually serving as chef de cuisine at Lynch’s Menton, a nationally lauded French restaurant celebrated for its technique, seasonality and sophistication.

Kish left Menton in 2014 and has spent the intervening years traveling the world, writing her first cookbook (“Kristen Kish Cooking”) and appearing on “36 Hours.”

The Line is owned and operated by the Sydell Group, which has a portfolio that includes the Nomad hotels in Los Angeles and New York and iterations of the Line in Los Angeles’ Koreatown and in Washington. In partnering with chefs at some of its other properties across the country, Sydell Group has often identified local talent to lead their kitchens (Roy Choi in Los Angeles, Spike Gjerde in Washington) but decided to take a different route in hiring Kish.

Sydell Group founder and CEO Andrew Zobler said that while he didn’t want to bring in a “celebrity chef” with properties in major cities across America, he was also leery of hiring a local Austin chef and possibly running the risk of having a redundant concept in the market. He wanted to respect Austin’s identity while also aiming for uniqueness and originality.

“When Kristen came along, a bunch of bells went off,” Zobler said. “She doesn’t have her own restaurant; she’s a great cook; she’s very hospitable; has a great story. Her personality to me vibes with Austin culture. We thought it would be more fun to bring in someone who is a little bit different and offer up something to Austin that it didn’t already have.”

While Kish will be new to Austin, she will be joined at the hotel by a chef familiar to discerning Austin diners. Chef Damien Brockway, formerly the executive chef of downtown tasting menu Counter 357, will helm P6, the rooftop lounge atop the hotel’s adjacent parking garage, which Zobler said will have a romantic vibe and sweeping views of the lake. Rounding out the culinary team will be Justin Ermini, previously executive chef at Las Alcobas in Mexico City, who will spearhead a ground-floor burger bar.

A rendering of rooftop lounge P6 at the Line ATX hotel.

The Line ATX is slated to open in late spring, and while no exact dates have been set for the opening of the various food and beverage concepts, Zobler says they will have a strong impact in helping define the hotel’s personality and appeal.

“Our general theory is that people want an experience of travel. They want to go some place that gives them a feeling of being in that place, and food is one way of doing it; design is another way of doing it; art is a third way of doing it. Who you engage with locally, the people you hire … there’s lots of different facets to it. Food and beverage is clearly an important part in creating a sense of destination.”

Chef-partner Adam Brick out at Vino Vino, has plans for own restaurant

Less than a month after coming on with sommelier Paul Ozbirn as a partner and executive chef at Hyde Park staple Vino Vino, Adam Brick and the restaurant/wine bar have parted ways.

Vino Vino in 2016. (Erika Rich FOR AMERICAN-STATESMAN)
“We have not made a decision as to whom will take the kitchen into 2018, but are exploring options and keeping an open mind,” said Ozbirn, who gave no details on the split. “Adam’s incredibly talented and we wish him nothing but the best in his future endeavors.”
Chef Adam Brick.
Ozbirn, a longtime veteran of Parkside Projects, and Brick, who left Apis at the end of October, announced in November that they had joined Vino Vino co-founder Kelly Bell as partners and intended to take the restaurant in a new direction, serving food built around classic wine regions from around the world.
Brick, a native Austinite and veteran of esteemed New York City restaurants Daniel, Aureole and Momofuku Ssäm Bar, told the Statesman he has plans to open his own restaurant in late 2018, but is not legally allowed to disclose concept or location yet.

Tyson Cole and Aaron Franklin’s Loro adds Old Thousand’s James Dumapit to team

Chef James Dumapit cut his teeth as a member of the Hai Hospitality empire, movinghis way from stage to sushi chef at Uchi, and eventually serving executive sous chef at Uchiko. Following his stints at those two lauded spots, he opened modern Chinese restaurant Old Thousand as co-executive chef, but he is leaving that East Austin establishment to return to where it all began for him.

James Dumapit will serve as chef de cuisine at Loro, the forthcoming Japanese smokehouse from Aaron Franklin and Tyson Cole. Contributed by Logan Crable

Hai announced today that Dumapit will serve as the chef de cuisine at Loro, the Japanese smokehouse on South Lamar which recently announced that Aaron Franklin had joined on as partner. 

“James Dumapit is one of the most talented chefs to come up through the Hai ranks and I am so thrilled to have him back in the fold on this project,” Cole said. “I can’t wait to see what inspiration and creativity he brings to the menu and to what both Aaron and I want to bring to Loro.”

Loro is set to open on South Lamar in early 2018 at 2115 S. Lamar Blvd.

Old Thousand is operated by the SMGB Hospitality Group, which recently shuttered its short-lived PS 35 pizzeria in Round Rock, which was a joint venture with former 40 North pizza trailer chef Clint Elmore.


Chef Adam Brick and sommelier Paul Ozbirn partnering for big changes at Vino Vino

Two Austin heavyweights who may not have the public profile (yet) of some of their peers are teaming to help revamp an Austin staple of the last dozen years.

Chef Adam Brick and advanced sommelier Paul Ozbirn are joining Hyde Park favorite Vino Vino as partners of co-founder Kelly Bell. The restaurant will close temporarily from November 12-14 for minor renovations and officially reopen Nov. 17 with a new menu from head chef Brick and a new wine program from Ozbirn, who most recently served as the beverage director of Parkside Projects (Parkside, Bullfight, Olive & June, etc.).  In addition to the new menus, the team has added custom banquettes and new tables to the dining area, while retaining the original dark walnut bar and reclaimed flooring.

Chef Adam Brick.

Brick, who recently announced his departure from Apis Restaurant and Apiary in Spicewood, is a native Austinite and alumnus of the Culinary Institute of America in Hyde Park who worked in the kitchens of esteemed New York City restaurants Daniel, Aureole and Momofuku Ssäm Bar before returning home. Before helming Parkside’s program, Ozbirn worked at fine dining restaurants Wink and Paggi House.

Brick plans to implement a three-course menu on weekend starting in 2018, with the cuisine built around classic wine regions from around the world.

“We aren’t turning our backs on the wine bar mentality. We’re just intensifying how and what Vino Vino has always done, which is to serve delicious food that tells a story” says Brick. “A wine bar that has been focused on Old World, small production, family-owned estates should have a kitchen rooted in tradition and technique.”

Paul Ozbirn is a longtime veteran of Austin’s hospitality industry.

Ozbirn’s list will focus heavily on Old World wines, which the duo says should pair well with Brick’s cuisine, which the chef says focuses on “classic technique above trends and modernism.”

Regulars will still see familiar faces at the wine bar cum restaurant, as the Vino Vino team comprising  Joe Zych, Alex Roberts, and John Tallent remains on board.

“I am extremely excited to have two of the most talented and highly respected professionals in the Austin restaurant community join the Vino Vino family. With Paul, we have taken the next step as a wine destination while also remaining part of the Hyde Park neighborhood scene,” said Bell, who opened Vino Vino in 2006 with partner Jeff Courington, who departed Vino Vino in January. “What can I say about Adam Brick? He’s got it all: young, very smart, and over-the-top talented! Like Paul with wine, he understands that good food is about the quality of the ingredients and the people who grow, fish, forage or cultivate those ingredients.”

The new partners will preview the changes coming to Vino Vino with pop-ups November 12 and 13 at Foreign & Domestic. The three-course dinners paired with Old World wines cost $60 per guest ($35 without pairings).  Reservations are available through FND’s Resy platform or by calling the restaurant at 512-459-1010.


Better Half names Jeffrey’s and Josephine House veteran Rich Riembolt executive chef

Better Half, the all-day restaurant from the owners of East Austin coffee-and-beer bar The Brew & Brew, announced today that Rich Riembolt will serve as executive chef. Riembolt will come to Better Half after about five years with the McGuire Moorman Hospitality group. The Idaho native and graduate of the Culinary Institute of America opened the revamped Jeffrey’s in 2013 and served as its lead sous chef for two years, and has spent the last two years working as the chef de cuisine at Josephine House. While there no menu has been released, Better Half, which will be located at 1203 W. Fifth Street (at Walsh Street) just west of Lamar Boulevard, will be an ingredient-focused and Texas-inspired all-day cafe. Owners say the menu will reflect the kind of food they love from years of eating around Texas.

Better Half executive chef Rich Riembolt.

In addition to Riembolt, Better Half also announced that general manager Mark Stowe will be running the front of house. Stowe’s career in the service industry includes time as a manager at Jester King Brewery and working as the food and beverage director at Violet Crown Cinema. He also worked on the opening teams at Brew & Brew and Pinthouse Pizza.

Better Half is slated to open at the end of the year.