Bryce Gilmore grew up in the belly of the Austin restaurant scene. Born into a culinary family, Gilmore got his first taste of the industry working in the kitchen of his father’s Z’Tejas Grill. Gilmore worked at the Austin favorite throughout high school. More than just a bit of teenage pocket change, Gilmore found his calling there, eventually enrolling in the California Culinary Academy in San Francisco.
After graduation, Gilmore returned home, gaining experience in Austin kitchens like Wink and Moonshine. After spending two years working as sous chef at Café 909 in nearby Marble Falls, Gilmore decided to return to San Francisco and refine his cooking skills at Boulevard. A stint in Aspen at the reputable Montagna at the Little Nell provided Gilmore with more knowledge to fuel his passion for local, sustainable ingredients.
With enough farm-to-table experience under his belt, Gilmore decided to take the concept back home, specifically using it to drive his Odd Duck Farm to Trailer operation. As chef and owner, Gilmore purchased products locally, created a daily menu, and prepared his cuisine with simple wood-burning grill and sous vide techniques. The food truck was so popular that Gilmore had to transfer from mobile truck to the brick-and-mortar Barley Swine, where he was recognized as a Food & Wine “Best New Chef 2010” and StarChefs.com 2012 Rising Star Chef. With even just a bit more space in his kitchen, and more elbow room for his diners, Gilmore can now more generously share the flavors and local product of his native Central Texas—something to make his, or any father, proud.