Chef Derek


I like to cook, I love to eat, and I especially enjoy sharing my food with fellow fans of flavor. I hail from the midwest, where corn and mayonnaise mainstays in most meals, and white bread & tomato sandwiches are a summer staple. I received my formal culinary education at the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, PA where I was named valedictorian of my class.

After graduating, I left Allegheny County for the Appalachian Mountains of West-By-God-Virginia, where I began my formal classical and contemporary training at the prestigious Greenbrier Resort Culinary Apprenticeship Program. Home to America's oldest culinary apprenticeship, I received rigorous and comprehensive culinary training under some of the country’s best culinary craftsmen and leaders. After three very intense years of cooking, leadership training, and even a good bit of ice carving, I became one of the only three graduating culinarians from my initial class of 12.

Upon completion of my apprenticeship and hungry for my next chapter, I found myself in the Lone Star State Capitol, working as the Banquet Chef at the W Austin Hotel and then at the AT&T Center at UT Campus. Working my way up through the ranks and ultimately being promoted to Executive Chef, I am now branching out on my own, hoping to bring my love of food and flavor to you and your guests.

So what do ya’ say? Let’s make something delicious and memorable together!

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