March 24th, 2017
by Chef Rene De Leon
7 PM at The Swoop House
Braised Short Rib Pop Over
Crab Cake with Remoulade
Mac and Cheese Fritters
Farro Salad, Cashews, Parmesan, Farmer’s Market Greens
Roasted Chicken Roulade with Cilantro-Pepita Pesto, Poblano Sauce, Fire Roasted Vegetable, Jalapeno Corn Bread with Maple Butter
Basque Cake with Peach Compote
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.
Bookings are closed for this event.