As the the fourth installment of the Austin Food + Wine Festival kicks off,  Friday night’s big party starts at the Taste of Texas at Republic Square Park, featuring an all-star lineup of 20 chefs from around the state of Texas serving up dishes reflecting their signature style.

Grab your beer, wine or that special signature cocktail because it’s time to get up close and personal with the chefs as we taste the special delicacies across the park. As we get closer to the kick-off event of the festival, we can’t wait to see what a few chefs have in store for us.

Check out our top 3 Austin chefs we can’t wait to see Friday night!

Allison Jenkins

La V | Austin

Executive Chef of laV Restaurant & Wine Bar in East Austin, Allison Jenkins puts out an ever-changing menu of rustic yet refined Provencal inspired fare, that serves as a great match for the restaurant’s robust wine selection. Pulling from her experience at The Little Nell in Aspen where she filled several roles from butcher to Executive Chef at the wildly popular Ajax Tavern, she employs a philosophy that “the best kind of dining is everyday dining” creating dishes that are ingredient driven, seasonal and at once simple yet soulful. Having studied at Le Cordon Blue in London, Jenkins is a graduate of the Culinary Institute of America. (credit: austinfoodandwinefestival.com)

Executive Chef of laV Restaurant & Wine Bar in East Austin, Allison Jenkins puts out an ever-changing menu of rustic yet refined Provencal inspired fare, that serves as a great match for the restaurant’s robust wine selection. Pulling from her experience at The Little Nell in Aspen where she filled several roles from butcher to Executive Chef at the wildly popular Ajax Tavern, she employs a philosophy that “the best kind of dining is everyday dining” creating dishes that are ingredient driven, seasonal and at once simple yet soulful. Having studied at Le Cordon Blue in London, Jenkins is a graduate of the Culinary Institute of America.

Tatsu Aikawa

Ramen Tatsu-ya | Austin

Tokyo-born and Austin-bred, Tatsu spent most of his upbringing in restaurants. At a young age, he took a job as a dishwasher and continued on this trajectory working his way from line cook to sushi chef to executive chef. In 2011, he made a trek to LA to immerse himself in Japanese cuisine at the michelin rated kaiseki, Urasawa in Beverly Hills. In LA, Tatsu was able to reconnect with his Japanese roots by eating his way through the myriad of local ramen shops. This inspired him to perfect an original broth recipe, which spawned dreams of his own ramen-ya. In the spring of 2012, Tatsu returned to Austin to manifest his vision with the help of good friend and cohort, Takuya Matsumoto and younger brother, Shion Aikawa. (He’s also a founding member of the acclaimed local DJ crew Table Manners!)

Clinton Kendall

Chef de Cuisine | East Side King

Clinton Kendall is the Chef de Cuisine of the East Side King restaurant group in Austin, Texas. Originally from Memphis, Tennessee, Clinton brings to ESK a culinary perspective that is inspired by his Southern heritage, classical French training, and experience in Japanese and fine dining. Clinton began as a line cook at Uchi Restaurant in 2007 and eventually became a sous chef at Uchi’s sister restaurant, Uchiko. At Uchi/ko, Clinton excelled at creating dishes by applying the technique and seasonal simplicity of Japanese cuisine while incorporating underutilized ingredients with modernist cooking techniques. In 2013, Clinton left Uchi/ko to help Paul Qui open his flagship restaurant qui. Shortly after the restaurant opened, Clinton was named sous chef. At East Side King, Clinton intends to continue learning about food and contributing to the Austin culinary community. (source: austinfoodandwinefestival.com)

Clinton Kendall is the Chef de Cuisine of the East Side King restaurant group in Austin, Texas. Originally from Memphis, Tennessee, Clinton brings to ESK a culinary perspective that is inspired by his Southern heritage, classical French training, and experience in Japanese and fine dining. Clinton began as a line cook at Uchi Restaurant in 2007 and eventually became a sous chef at Uchi’s sister restaurant, Uchiko. At Uchi/ko, Clinton excelled at creating dishes by applying the technique and seasonal simplicity of Japanese cuisine while incorporating underutilized ingredients with modernist cooking techniques. In 2013, Clinton left Uchi/ko to help Paul Qui open his flagship restaurant qui. Shortly after the restaurant opened, Clinton was named sous chef. At East Side King, Clinton intends to continue learning about food and contributing to the Austin culinary community.

 

 

(Photos| chef info: austinfoodandwinefestival.com)