by Executive Chef Rene De Leon
7:00 pm @ Swoop House
Farro in Creamy Apple Vinaigrette, Endive, Nasturtium
Blackened Tuna Tostada, Wasabi Guacamole, Mango Pico de Gallo
Proscuitto, Compressed Watermelon, Olive Oil, & Herb Marinated Feta Cheese
Kale, Caesar Salad Dressing, Toasted Pine Nuts and Parmesan
Jumbo Crab Louie, Avocado, and Breakfast Radish
Pork Larb Lettuce Wraps, Mint, Fresno Chili, Green Bean with Lemongrass Coconut Rice
Strawberry Parfait, Olive Oil Cake, Jam, Vanilla Pastry Cream
$55 per person + tax & gratuity
Rene De Leon’s passion for cooking has taken him around the world and shaped him into the chef he is today. Starting with a culinary education at the New England Culinary Institute in Vermont and resulting into a dynamic career with some of the world’s most iconic chefs.
Right out of culinary school Rene moved to Boston to work with Food & Wine Best New Chefs Steve Rosen at Salts in Cambridge and Michael Leviton at Lumiere thereafter. After a stint at Jean Roberts at Pigall’s in Cincinatti De Leon arrived in Chicago in 2005. There he landed a position on the line at Moto, a restaurant known for its technological innovation and attention to detail.
In 2007 he joined world-renowned chef Grant Achatz at his Michelin-starred restaurant Alinea. De Leon honed his skills in both the kitchen and as part of the service team to match the high standards of chef Achatz. He contributed to a team that achieved #1 restaurant in America as well as #6 in the world in the “The world’s 50 best restaurants”. During De Leon’s time at Alinea they were also awarded three Michelin stars and the James Beard award for Best Service in America. De Leon’s association with Achatz and his partner Nick Kokonas extended to almost seven years. Finishing as a sous chef at Next restaurant which was awarded the James Beard Award for Best New Restaurant.
After the Alinea group De Leon opened up the 400 seat Dawson in Chicago and a modern french bistro called Le Sel in Nashville as Executive Chef. Most recently De Leon was working with the
Michael Mina group as a corporate executive sous chef. Working with Michael Mina gave chef Rene the opportunity to work on many different concepts at a rapid fire pace. Some included helping to open different concepts in the Four Seasons DIFC in Dubai to opening Stripsteak in Honolulu.
Throughout his career De Leon was instrumental in collaborations Alinea did with chefs Thomas Keller at the French Laundry and Daniel Humm of Eleven Madison Park. He was also able to spend time in many kitchens throughout his career highlighted by time with Rene Redzepi at Noma in Denmark as well as Jordi and Joan Roca at el Celler de Can Roca in Spain. As recent addition to Austin Chef Rene hopes to join the great talent here and hopefully add to the momentum of a great food scene.
About Our Suppers
Menu priced at $55 per person (not including tax & 20% gratuity)
Doors & Appetizers at 7:00 pm
Seating/ Courses served at 7:30 pm
We cannot make any dietary accommodations for this meal. Before making your reservation, read the menu & make sure that everything we’re serving will suit your dietary preferences.
An Amazing Wine selection and beer is available at the SWOOP House.
Our wine collection has been carefully curated by Greg Randle, Certified Wine Educator (CWE).
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Seating is limited! The amount of seats in the drop down window below are the TOTAL amount of seats left for the supper. Please make sure that we have availability for your entire party before booking!
Reservations are Non-refundable. However once a seat is purchased, it can be transferred to another person for the same supper. If you arrange for someone to take your seat, please let us know so that we can update the name on your place setting.
This event is fully booked.