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Food is about connection.

Don’t just settle for anyone with an apron. Local, talented, unique – we give you access to Austin’s finest.

Browse our network of chefs to see them in action

something else in mind? or just want to chat through options. Please reach out to us at info@discovereatsatx.com or call us directly at 512-657-8556

Chef Derek Desko

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Pulled Pork Donut / Black Feather Bourbon Surf N Turf / Breakfast Cereal Ice Cream Treats

Sweet Corn Soup / Maple Smoked Atlantic Salmon / Waldorf Salad / Coffee Crusted Pork Tenderloin/ Pop Rocks And Popcorn Ice Cream

Shared Market Produce & Cracker Board / Whole Roasted Dewberry Hills Farm Chicken / Olive Oil And Basil New Potatoes / Sweet Corn And Mushroom Succotash /Blackberry And Pomegranate Trifle

Grazing Station (Chips, Dips, Meats, Cheeses) / Slider Station / Fat Snacks Deserts / Seasonal Mixed Cocktails /

About Chef Derek

“From small get-togethers to large group soirees, I provide customizable and memorable experiences for you and your guests.”

Graduate and valedictorian of Le Cordon Bleu Institute of Culinary Arts, Chef Derek Desko has experience ranging from the world renowned Greenbriar Resort to the banquet chef at the W Austin. Chef Derek can deliver on a variety of different cuisines. Check out some of his Culinary Work

Chef Dan Castro

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Tropical Salmon & Spicy Tuna Roll / Grilled Flank Steak / Fudgy Chocolate Brownie

Garde Manger / Wild Caught Salmon / Texas Beef / Braised Chicken Leg / Leche Flan

Spaghetti Squash Pad Thai / Root Vegetable Bravas / Fettuccine Pesto / Olive Oil Cake

About Chef Dan

Chef Dan Castro brings Filipino Hospitality, as well as a fine dining experience, to your Airbnb or home. If you have been to a Filipino party before, they are always lively and active, and this is what he brings.

“My culinary background comes from working in establishments that carry a great reputation, namely Uchiko and The Broadmoor. We know how to cater an experience that suits your party’s needs.”

Chef Ande McBay

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Goat Cheese, Thyme & Honey Bouchee / Hen In The Potato Patch / Cajeta Pear Pie

Bacon (Jam) And (Deviled) Eggs / Pinks & Greens / French Piperade & Sourdough Focaccia / Rubbed Hen / Rosemary Fields Forever

Heirlooms & Avocados / Ropa Viejas / Coconut Panna Cotta

2-3 Cheeses / 2-3 Meats / 2-3 Garnish Options; Brunch Options Available too!

About Chef Ande

Chef Ande McBay is Texas raised, educated in the United Kingdom, and trained in Germany which speaks to the breadth of culinary experiences she can bring to your home. Chef Ande is also fascinated with culinary history and her recipes are often referenced in the San Antonio Express Newspaper.

Chef Emeline Saint Georges

Warm Honey Goat Cheese Salad / Wild Spring Salmon Buddha Bowl / Peach Beignets

Crusty Tomato Tart / Whisky Flambe Golf Shrimp / SuperFood Kale Salad / Pan Seared Grass Fed Beef / Strawberry Choux A La Creme

Vegan French Lentils Salad / Roasted Garlic Hummus / Tofu Tikka Masala / Exotic Fruit Salad Parfait

About Chef Emeline

Chef Emeline is a classically trained French chef who enjoys creating delicious food experiences for those wishing for an authentic French culinary adventure. Additionally, Chef Emeline enjoys and specializes in cooking for people with special dietary needs. If you are Vegan, on AIP, low Salt, GF, DF, SCD, low Oxalate….diet Chef Emeline is here to bring the joy of food back in your life!

Chef Caroline Mayes

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Texas Caprese Salad / Brown Butter Ravioli With Grilled Chicken / Red Wine Poached Pear

East Coast Oysters, 3 Per Person / Pear Gorgonzola / French Onion Soup / NY Strip / Creme Brulee

White Fish Ceviche/ Tortilla Chips With Guacamole And “Caro’s House Salsa” / Carne Asada Taco / Individual Cheesecakes

East Coast Oysters / Toast Sampling Platter / Bacon Wrapped Asparagus / Acai & Chai Parfait / Mimosa French 75 Bloody Marys

About Chef Caroline Mayes

It’s a dream of mine to open my own restaurant one day. I am a self taught chef with a passion that keeps on giving. With the restaurant mindset, I am not just serving food, I’m serving memories. 

My style of coking is influenced on a worldly pallet but is not limited to that. I have experience with gluten free and vegan cooking as well (and to be honest, I love a challenge). My ingredients are farm to table for optimal health and pleasure. As a hostess at heart, I want everyone to feel included when they are eating with me and that goes for my clients as well. With every dish, you will taste the passion and purpose. 

Chef Cory Van Den Berghe

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NOLATX Gumbo / Grilled Pork Loin / Peach & Pecan Bread Pudding

Redfish Tostada / “NOLATX” Gumbo / Blackened Snapper / Bourbon Glazed Beef Short Rib / Seasonal Texas Cobbler

Quesadilla Bites / Chile Roasted Chicken / Warm Tortillas And Corn Bread / Red Velvet Carrot Cupcakes

About Chef Cory

Chef Cory was born and raised in San Antonio, TX, where Tex-Mex & Mexican food is simply a way of life.  He moved to New Orleans, LA, at the age of 20 and began my culinary career there, under the tutelage of the James Beard Award-winning chefs at Patois.  

I then moved to Austin where I spent 5 years at the W Hotel, and then 3 years at the AT&T Hotel & Conference Center; supporting all restaurant and banquet operations in both cases.
 
Having spent the formative years of my culinary life in both South-Central Texas and New Orleans, my specialties (and passions) are Mexican and Cajun cuisines; rooted in refined culinary techniques, with some playful twists!

Chef Gilbert Guerra Jr.

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RGV Shrimp Cocktail / 24 Hour Marinated Skirt Steak / Layered Strawberry Shortcake

Tuscan Lamb Meatballs / PEI Mussels / Braised Beef Short Ribs / Whole Roasted Galveston Red Snapper / Rice Pudding

San Pedro Ceviche / Halo K Cattle Beef Empanadas / Smoked Pulled Pork & Chicharron Tacos / Tres Leches Cupcakes

About Chef Gilbert

Chef Gilbert was raised in a small town in the Rio Grande Valley where he was taught that family, friends, and food were most important in one’s life.  Chef Gilbert is a Military man who has had the opportunity to travel the world experiencing other cultures and has learned that food is the “One Common Language” that can bring all types of people together. Chef Gilbert has been mentored by some of the best Chefs in Austin which allowed him to hone his culinary talents.

 

“Allow me to introduce you to my take on Ethnic Comfort Cuisine in the comfort of your home.”