member center

Featured Chefs & Recipes

Chef Quincy Adams-Erickson, Fête Accompli, Chef & Owner
Austin, TX -

  • Cranberry Poached Pears with Greens  Cherry Vinaigrette
  • Fresh Lime and Masala Curry Spiced Duck Breast
  • Jasmine Rice Pancakes with Asian Salsa and Crème Fraiche
  • Lemon Sage Pesto
  • Roasted Tomatoes with Lemon Sage Pesto and Goat Cheese
  • Winter Fruit Bonbons with Curry Ice Cream and Chocolate Sauce

Chef Alma Alcocer-Thomas, El Chile Restaurant Group, Executive Chef
Austin, TX -

  • Alaskan Halibut in Strawberry Balsamic with Proscuitto-Wrapped Asparagus
  • Sherry Crab Bisque
  • Shrimp Ceviche

Chef Bruce Auden, Auden's Kitchen, Chef & Owner
San Antonio, TX -

  • Braised Pork with Cardamon, Serrano Peppers, and Sweet Potatoes
  • Arugula, Asian Pear, and Beet Salad With Goat Feta and Pepitas

Chef Jeff Blank, Hudson’s on the Bend, Chef & Owner
Chef Kelly Casey, Hudson's on the Bend, Executive Chef
Austin, TX -

  • Chipotle Bock Beer Blanc Butter
  • Espresso Rubbed Venison Backstrap with Jumbo Lump Crab in Chipotle Bock Beer Blanc Butter
  • Peach and Dewberry Cobbler
  • Red Chili Glaze
  • Smoked Duck Diablos
  • Spinach & Smoked Quail Salad
  • Hot Honey Mustard & Bacon Dressing

Chef Amy Blodgett-Padilla, Bellissimo Bakery
Austin, TX -

  • Chocolate Mocha Cupcakes with Coffee Liqueur Filling

Chef David Bull, Congress and Second Bar & Kitchen, Executive Chef
Dallas, TX -

  • Arugula Salad
  • Baby Spinach Salad with Fried Oysters
  • The Beet Salad
  • The Cannelloni
  • The Chicken and Pancetta Cacciatore
  • Seared Sea Scallops 
Chef Faith Chan, Pastry Chef
Austin, TX
  •  White Chocolate Rose Cake

Chef Tyson Cole, Uchi and Uchiko, Chef & Owner
Chef Paul Qui, Uchi and Uchiko, Executive Chef

Chef Philip Speer, Uchi and Uchiko, Director of Culinary Operations
Austin, TX -

  • Coffee Panna Cotta with Mango Yolk
  • Hirame Usuzukuri
  • KaiMushi
  • Peanut Butter Semifreddo
  • Tuna & Goat Cheese Sashimi
  • Uchiviche

Chef Jason Dady, The Lodge Restaurant of Castle Hills, Executive Chef & Owner
San Antonio, TX -

  • Diver Scallop Carpaccio
  • Heirloom Tomato Butter

Chef Todd Duplechan, TRIO at Four Seasons, Chef de Cuisine
Austin, TX -

  • Crab Fondue
  • Pumpkin Goat Cheese Ravioli

Chef Keith A. Hildebrandt II - 2009 Chefs Under Fire Winner 
Austin, TX

  •  Deconstructed Chicken Cacciatore

Chef Blake Howard
Austin, TX

  • Sunny Side Upcakes

Chef Christina Lee, Central Market Cooking School, 2010 Chefs Under Fire Winner
Austin, TX -

  • Citrus Crusted Texas Gulf Red Snapper with Israeli Couscous, Sweet Potatoes, Red Swiss Chard, & Orange Vinaigrette

Chef Josh Matlock, Paggi House, Pastry Chef

Austin, TX -

  • German Chocolate Tartlets 

Chef Courtney McBroom, Milk Bar, Pastry Chef

Austin, TX -

  • Bing Cherry Panna Cotta 


Chef Deegan McClung, Jeffrey's, Executive Chef

Austin, TX -

  • Creole-Style Shrimp Rémoulade

Messina Hof Winery & Resort

Bryan, TX -

  • Papa Paulo Port Chocolate Cheesecake
  • Gingerbread Scones with Meyer Lemon Curd

Chef Renee Morgan, Le Cordon Bleu College of Culinary Arts
Austin, TX - Winner of 2011 Stephan Pyles Scholarship Cook-Off

  • Ginger Cake & Lemon Ginger Semi-Freddo with Vanilla Tuille, Roasted Pears, & Candied Ginger

Chef Hugo Ortega, Hugo’s & Backstreet Cafe, Executive Chef & Owner
Houston, TX -;

  • Ceviche Verde
  • Artichoke Soup

Chef Mark Paul, Wink Restaurant, Executive Chef & Owner
Austin, TX -

  • Chèvre Cheesecake with Muscat Poached Peaches
  • Chilled Cucumber Yogurt Soup
  • Chilled Pea Soup with Peppermint
  • Grilled Quail Breast with Spring Pea Succotash & Caramelized Fennel
  •  Spring Pea Succotash

Chef Paul Petersen, Vivo Cocina, Executive Chef
Austin, TX -

  • Ancho Glazed Texas Quail
  • Champagne Poached Pears with Spiced Mascarpone Cheese and Champagne Pear Sauce
  • Fennel Seed & Honey Roasted Pork Loin
  • Fresh Pumpkin Pie
  • Lobster, Green Apple, and Wile Mushroom Risotto
  • Mango Couscous and Charred Papaya Vinaigrette
  • Pepper Crusted Antelope Medallions with Potato-Mushroom Hash and Mushroom Demi Glace
  • Potato Gratin
  • Roasted Butternut Squash and Chorizo Soup
  • Spiced Grilled Shrimp with Mango Couscous and Charred Papaya Vinaigrette

Chef Elmar Prambs, TRIO at Four Seasons, Executive Chef
Austin, TX -

  • Candied Pecans
  • Roasted Beet and Blue Cheese Salad
  • Sweet Corn Crème Brulee

Chef Kent Rathbun, Jasper’s, Executive Chef & Owner
Austin, TX – Plano, TX – The Woodlands, TX -

  • Bourbon Cream Corn
  • Carnival Cauliflower – White Truffle Soup
  • Lobster Macaroni & Cheese with Truffle Oil
  • Maytag Blue Cheese Potato Chips
  • Peach Barbeque Sauce
  • Wood Grilled Pork Tenderloin with Peach Barbeque Sauce

Chef Rebecca Rather, Rather Sweet Bakery & Café, Executive Chef & Owner
Fredericksburg, TX -

  • Baked Apple Pear Chutney
  • Caramel-Filled Brownies
  • Cherry Tomatoes with Tequila Lime Vinaigrette
  • Dulce de Leche Arborio Rice Pudding
  • Green Bean Bundles
  • Ground Beef Gorditas
  • Maple-Glazed Oatmeal Cookies
  • Mini Apple-Cinnamon Loaves with Calvados Glaze
  • Peanut Butter Cups with Peanut-Penuche Icing
  • Texas Spice-Rubbed Roast Pork
  • Torched S’mores

Chef Loren Root - 2009 Chefs Under Fire Winner 
Austin, TX

  • Fuyuviche

Chef Avner Samuel, NOSH, Chef & Owner
Dallas, TX -

  • Apple Sorbet
  • Iranian Osetra Caviar on Chibouste of Yukon Potato

Chef Lori Schneider, Fig's Catering, Chef & Owner
Austin, TX

  • Tres Leches Cupcakes

Chef John Sheely, Mockingbird Bistro, Executive Chef & Owner
Houston, TX -

  • Slow-Braised Beef Short Ribs

Chef John Tesar, The Commissary, Executive Chef & Owner
Dallas, TX -  

  • Crustless Beef Wellington
  • Diver Scallop with Duck Confit
  • Grapefruit, Avocado, Watercress and Bleu Cheese Salad
  • Roasted Rack of Lamb on New World Panzanella Salad
  • Seafood Salad Ceviche-Style

Chef Zach Townsend, Pure Chocolate Desserts by Zach, Executive Chef & Owner

Dallas, TX - Carrollton, TX -  

  • Sumatra Tart

Chef Susan Tran, Le Cordon Bleu College of Culinary Arts

Austin, TX - Winner of 2011 Pastry Competition

  • Tres Leches with Cajeta Sauce, Strawberry Coulis, & Strawberry Tuille

Chef Martin Weaver - 2009 Chefs Under Fire Winner 
Austin, TX

  • Grilled Pork Tenderloin & Fall Pumpkin Barbeque Sauce

Chef Terry Wilson, Aquarelle Restaurant Français , Chef & Owner
Chefs Jacques Richard, Michael Price, Leonard Reese, & Sei Kim

Austin, TX -

  • Crab Brandade and Grilled Peaches
  • Fois Gras Crème Brulee
  • Summer Melon Soup
  • Summer Snapper with Medley of Summer Vegetables
  • Warm Veloute of Peas

Special thanks to Ashleigh Strain of; Austin Central Market North Lamar Cooking School; Devon Broglie, Sommelier; Chef Brian Hay & ACC Cooking School; Amber Karnitz, Pastry Cook.

Return Home