Goodall’s Kitchen, located inside Hotel Ella, welcomes Austin Rocconi to the culinary team as Executive Chef to the classic American bistro with a fully reimagined fall-inspired menu. Rocconi draws inspiration from seasonal ingredients and his past culinary experiences to create a decadent and diverse Autumn menu.
Rocconi familiarized himself with cooking at a young age as family gatherings in his Italian household centered solely around food. While attending Delta State University in pursuit of a degree in business management, Rocconi took a job washing dishes at a local restaurant and immediately became enamored with the fast paced atmosphere of the kitchen. Shortly after, he trekked crosscountry to attend Le Cordon Bleu in Pasadena, CA further cultivating his culinary skills. Rocconi made his way to Texas in July 2018 where he joined the Hotel Ella team after honing his skills in kitchens across the south and on the West Coast.
Rocconi combines sophistication and creativity in this year’s fall menu at Goodall’s Kitchen, embracing familiar dishes with a unique and modern twist. The seasonal menu items are available at breakfast, lunch, dinner and weekend brunch services. In addition to curating menus at Goodall’s Kitchen, Rocconi also oversees in-room dining, banquets and catering for Hotel Ella.
Fall menu highlights include:
Local Butternut Squash Soup: A rich and nutty bisque made with seasonal squash, toasted pepitas and maple syrup.
Shishito Peppers: A classic and straightforward starter sautéed in garlic oil and sunflower seeds.
Charred Butterkin Squash: A seasonal classic paired with rutabaga and roasted apple purée, fresh apple, pecans, feta and red shiso.
King Salmon: Fresh grilled catch of the day with a side of local yellow grits, bacon, pickled jalapeño and puffed corn.
Windy Meadows Chicken Breast: Pan-roasted chicken breast, spaghetti squash, coconut cashew purée, and green curry.