Épicerie is pleased to announce its new chef de cuisine, Keith Abate. Abate already runs the restaurant’s popular Sunday brunch, the charcuterie program and creates the “daily ‘pecials” up on Épicerie’s chalkboard.
Originally from Allentown, Pa., Abate studied at the Culinary Institute of America in Hyde Park, N.Y., graduating with an associate degree in Occupational Studies in the Culinary Arts. Before Épicerie, he worked at Austin establishments, Botticelli’s and 24 Diner, as well as Fore Restaurant in Lakeway, Texas.
“Keith came in rough around the edges, but soon gained the respect of the whole kitchen with his commitment to food and our staff. It’s been a seamless and well-deserved transition. I look forward to working with him and watching him grow. One team, one dream!” says owner and executive chef of Épicerie, Sarah McIntosh.