Loading
About
Trained everywhere.
Rooted here.
Two decades in the kitchens of Chicago, New York, Tokyo, and Hong Kong taught us the craft. Precision, technique, and how to execute at scale without cutting a corner.
The Hill Country gave us the reason to use it. Post oak smoke, open flame, and ingredients straight from producers we trust. Global technique, Texas ground.
We work with a short list of ranchers and farmers we know by name, and have for years. Heritage breeds, produce in season, and for the volume a handshake cannot cover, suppliers we have vetted hard and stuck with. Nobody knows every cow at twelve hundred covers, and anyone telling you otherwise is selling something. Twenty-guest dinners and 1,200-guest events. More hands on the big ones, the same kitchen behind all of them.
The crew
Jeremy Levy
Executive Chef and Owner
Came up in serious kitchens on three continents, then put down roots in the Hill Country. Runs the kitchen, writes the menus, and is on site for every event with his name on it.
Sous chef: position open. Serious cooks, write us.
What you get
Full service,
start to finish.
Planning
Menu design, the proposal, and the event timeline, all in-house. One contact from the first call to the last plate.
Execution
Our own chefs, service staff, and equipment, at any address you choose. A ranch, a rooftop, a conference room.
Service
Staffed bar, tableside service, and a full breakdown after the last guest. You will not find a pan in the sink.
Put it on the calendar
Twenty guests
or twelve hundred.
However many hands it takes, the same kitchen and the same sourcing behind it. Tell us the date and the room.
Plan your event