Urban Roots is gearing up for our annual Tour de Farm event on Wednesday, May 19 from 6 – 9 p.m.! We’re pleased to share our official chef and restaurant lineup, plus our beverage partners! These renowned local chefs will prepare delicious items for the picnic-style dinner. We can’t wait to feature these culinary creations and refreshing beverages at the event!
Register now (options for in-person or virtual attendance) for an inspiring evening showcasing youth stories, meals curated by renowned local chefs, and Urban Roots’ new farm in South Austin! The event will include golden hour tours at our new farm and programming at our neighbors, Meanwhile Brewing Co.
– Chef David Arcos of Sala and Betty:
Moving to Austin in 2000, David has spent 25 years of his career working in all aspects of the food and beverage industry. For the last decade he has dedicated himself to studying and learning as much about food, pairing and plating. After leaving Hays City Store in Dripping Springs as the Sous Chef, David took a job working at Contigo Austin and Sala & Betty under Chef Terresa Wilson, who would become a great mentor to him. In the fall of 2017 David was asked to open and be the Executive Chef of The Brewtorium Brewery and Kitchen. Here David matured a great deal as a chef, carrying all the responsibility of the kitchen and crew He was featured on Studio 512 and won the Austin Chronicle’s First Plates award in the first year. In 2020 David went back to Sala & Betty to work close to his mentor as the Sous Chef.
– Executive Chef Jo Chan of Eberly:
Jo Chan is a 30 year-old, Chinese Filipino Executive Chef at Eberly in Austin. After graduation from San Diego State University and San Diego Culinary Institute, , she pursued her culinary aspirations in New York City working at Nobu Fifty Seven. A desire to learn about local ingredients and cook bottom up cooking landed her at the door of Chef Jonathan Waxman’s famed Barbuto restaurant in the West Village. Three years under Waxman helped hone Jo’s cooking technique and brought her to the kitchen of fellow Barbuto alum Justin Smillie at his collaboration with restauranteur Stephen Starr at Upland. Under Smillie’s watchful eye, Jo learned how to create food filled with passion, dedication, and bold, delicious flavors. Most recently, Jo collaborated with Chef Marcus Samuelsson, who is a James Beard Best Chef winner, to bring local flavors and seasonal cooking to his American inspired restaurants, Kitchen & Table, located throughout Scandinavia. She is proud to bring her unique experiences and style of cooking to the kitchen at Eberly restaurant in Austin.
– Chef Danette Hampton of Péché:
Chef Danette has worked in pastry and breads professionally for five years. Prior to her work at Péché, she focused primarily on pastry but has found a new passion in breads. This focaccia has been her go-to bread as it is versatile yet simplistic. When she’s not baking, Danette is sharing her bread endeavors at the local dog park. Meaning sin in French, Péché is distinctly Austin’s first absinthe bar, a cocktail program headed by bar manager Derek Weiss, showcasing a selection of pre-Prohibition style cocktails and a curated wine list. Executive chef John Lichtenberger brings that same tailored focus to the food menu, providing rich French fare made with the freshest ingredients.
– Executive Chef Rick Lopez of La Condesa:
A native Texan, Rick began his culinary journey in Maine where he accepted a seasonal internship at Oakland House Inn in the heart of the Blue Hill Peninsula. He soon found his way back home in San Antonio working for Chef Scott Cohen in La Mansion’s fine dining restaurant Las Canarias. He concurrently attended ACF accredited Austin Community College and received his Associates of Applied Sciences in Culinary Arts. Returning to Texas in 2009, Rick accepted the position of sous chef with fellow Café Boulud alum Shawn Cirkiel. Shortly after, Rick was given the opportunity to become Sous Chef alongside Executive Chef Rene Ortiz at James Beard Foundation Award-nominated La Condesa in 2011. After his first year, he was promoted to Chef de Cuisine and in August of 2013 named Executive Chef at La Condesa.
– Chef Sarah McIntosh Epicerie:
Epicerie is “a welcoming café that serves many purposes for its neighborhood customers. Named after the quaint specialty-food shops in Europe, Épicerie is ultimately a charming and delicious destination for casual French-Louisiana-inspired dining and takeout gourmet treats,” (Tribeza).
– Chef Dylan Murray & Operating Chef Daniel Nossa of Local Foods:
Dylan graduated from UT Austin and the California Culinary Academy in San Francisco before working with Jeremiah Tower, one of the west coast power Chefs in the 1990s. Dylan moved back to Texas and spent time working with Larry Perdido and Chuck Smith as Executive Chef for Saba Bluewater Café in Houston before joining benjy’s Restaurant in 2002. Dylan served as Concept Chef of benjy’s Restaurant in the Village and benjy’s on Washington before co-founding Local Foods as Chef/Partner in 2011. Dylan is married with a five year old son.
Daniel started his culinary career here in Austin by graduating with honors from the Texas Culinary Academy. From there went on to work for the St. Regis in Houston and New York City. After returning to Houston he joined the benjy’s restaurant group in 2011 as a sous chef. From there he went on to open two new Local Foods locations as executive chef from 2014-2017. Wanting to round out his restaurant expertise, he transitioned towards the front of the house and soon became a General Manager of Local Foods. Daniel is thrilled to return to Austin, bringing Local Foods along with him.
– Executive Chef Fermín Nuñez of Suerte:
“Renowned chef and local Austinite for almost a decade, Fermín Núñez is executive chef of Suerte. Raised in Mexico, Núñez’s love for the explosive taste of Mexican cuisine ignited as he learned to enjoy and capture the culinary experience that so often accompanies gatherings between family and friends,” (VisitAustin). Suerte is an East Austin restaurant cooking food inspired by Mexico with ingredients from local farmers and housemade masa. Our space pays homage to artisans in East Austin and Mexico. We offer reservations, space for walk-ins, private events and a patio!
– Executive Pastry Chef Sarah Seghi of Eberly:
Sarah Seghi is a transplant from her hometown of Pittsburgh, Pennsylvania where she has worked for private clubs such as The Rolling Rock Club and The Duquesne Club. She was the Pastry Chef at Fairmont Pittsburgh before relocating to Austin. She adores Austin’s vibrancy and charm, as well as the people and food. Developing her passion of desserts while keeping her finger on the pulse of a city is what Sarah does best, and has been excited to work for Eberly as their Pastry Chef to further that mission.
– Culinary Director Jessica Vargas of Salt & Time:
Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas at Austin farmers’ markets. A mutual friend introduced him to Bryan Butler and the two set out to open Austin’s first butcher shop committed to sourcing whole animals directly from Texas ranchers. That dream became a reality in February 2013 when they opened Salt & Time Butcher Shop and Salumeria in East Austin.
True Texas BBQ is slow smoked in-house for fourteen hours over natural hardwood and darn delicious. So much so, it was named Best BBQ Chain in Texas as recognized by Texas Monthly.
– Appetizers from the following food trucks:
– Storytelling from Urban Roots Youth Interns, Fellows, and Alumni
– Farm tours led by Urban Roots Youth Leaders
– An elegant picnic-style dinner developed by local renowned chefs
– Specialty auction featuring elevated experiences and luxury items showcasing the best of Austin
– Chulita Vinyl Club Austin spinning during the cocktail hour at Meanwhile Brewing
– Latin Grammy Nominated Gina Chavez closing out the event with a highly anticipated performance!