If you haven’t treated yourself to a meal (or pastries, oh, the pastries!) at Second Bar + Kitchen in Austin yet, then stop what you are doing. This downtown fixture driven by critically acclaimed executive chef David Bull offers a lovely and eclectic mix of small and large plates, with evolving menus for brunch, lunch, dinner and dessert.
Chris Southwick, chef at The Ritz-Carlton, Dallas, is cooking up a new banquet menu that expresses his creativity and individuality. Not only does his menu incorporate delicious pasta dishes, family-style meals and his special house-made mozzarella, but he also his innovative dessert options too. Southwick and The Ritz-Carlton, Dallas are optimizing its group dining through their new Meetings of the Senses program.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
Ryan Murray was recently appointed to executive chef at the The Osprey at Beaver Creek.
1. What are you looking forward to the most in your new role with The Osprey at Beaver Creek?