Doryan grew up learning to cook from his father, who was an avid hunter and fisherman. This provided a great base in Southern, Latin, Creole, and Coastal cuisines, which are the hallmark of Texas flavor. Once settled in Austin, his weekly dinner parties began to attract enough attention that he qualified for a spot on a local cooking show. Though it didn't get picked up, that experience gave him the kick he needed to put together his own event planning and catering business. For the past 20 years, he's cooked everywhere from Burning Man tents to congressional homes, keeping bishops, musicians, artists, and politicians well-fed with his bold flavors and friendly disposition.