Tag Archives: Andre Natera

My Dinner with André

IMG_4206Wilder and woollier than ever, André Natera has taken on the biggest gig of his life, and he’s back to boxing, Muay Thai Boxing, wrestling and MMA

by Andrew Chalk

Whatever happened to André Natera, the former chef at the The Pyramid Restaurant at the Fairmont Hotel (according to the Pyramid web site he is still there), later execuchef at Village Kitchen (née Village Marquee (née Marquee Grill)), RIP2? The answer is that he is the execuchef for The Omni Barton Creek Resort and Spa, a massive resort and country club complex just 20 minutes from downtown Austin (and three hours from Dallas). With three golf courses adjacent to the property and a fourth, affiliated course, 25 miles away, the resort is one of the foremost golf destinations in Texas. Additionally, there are 11 tennis courts, indoor and outdoor pools, super spa, a nature trail and complete schedules of kids-only and adult-only activities.

The food operation behind all this is, as they say, André’s oyster. That means the flagship restaurant Hill Country Dining Room, 8212 Wine Bar and Grill, a bar named Barton’s Lodge, pool and cabana service, in-room dining, plus the restaurant in the country club on the same, massive site. In addition, Omni has another country club (Lakeside) about 25 miles away that Natera oversees as well.   Continue reading

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Chef Genius Andre Natera Unfolds Food Quandry

Chef Andre Natera, photo by Danny Fulgencio - dannyfulgencio.comby Steven Doyle

We know that brilliant chefs can cook, and it truly is a form of art. But how are they with the sciences? For sure the art of pastry is a science, where as cooking on the savory side is more of a dalliance of braising or even a  tete-a-tete on the grill with their favorite cut of cow. But today we see that the chef’s mind works far more three dimensional than most.

To prove the genius of at least one of our favorite chefs, we examine the paperwork of Andre Natera who provides proof once and for all that “pie equals cake”. Read on for proof.   Continue reading

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Chef To Chef: Andre Natera Talks With Komali’s Julio Peraza

Julio Peraza Head Shotby Andre Natera

We are starting an occasional chef-on-chef interview series. The idea was given to us by chef Andre Natera who recently moved from Dallas to Austin where he is the hotel’s executive chef. We suggested he speak with long time co-worker who is the new executive chef at Komali and Salum, Julio Peraza. Peraza is a heavy weight when it comes to affairs of the kitchen, and has a certain passion and leadership ability that made him the ideal choice for the new post. He also makes for a fun interview.

Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining.

After four years in San Francisco, Chef Peraza traveled extensively and held various positions prior to being promoted to the sous chef position at St. Regis Hotel in Kauai. Two years later, Chef Peraza moved to Las Vegas and worked under Chef Kerry Simon Cathouse as a sous chef. Soon after, he worked as executive sous for Chef David Myers’ Comme Ca located in West Hollywood and at the Cosmopolitan Hotel Las Vegas.   Continue reading

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Battuto Continues Month Long Celebration With Guest Chef Andre Natera

DSC01195by Steven Doyle

Last night we helped celebrate a few things. The first was the one year anniversary for Battuto Italian Kitchen in Far North Dallas. The fantastic Italian restaurant is owned and operated by Gene and Julie Gates who have this amazing attention to detail and love for great food. The  restaurant is truly a family affair, and we wish them all the luck in the world as they venture forward with their beautiful restaurant.

Last evening was also bitter sweet in the fact that to celebrate the anniversary, the Gates have been bringing in cheffy friends of theirs including Scott Romano (last week), Kent Rathbun and Richard Chamberlain (April 16) and Andre Natera who served as house chef last night. That was sweet; the bitter was the fact that it was the last meal Natera will cook in Dallas, for the time being. Natera is packing up the family and moving to Austin tomorrow. Continue reading

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Chef Andre Natera Cooking Last Dallas Dinner At Battuto Italian Kitchen

Andre Natera picby Steven Doyle

The guest chef series continues at Battuto Italian Kitchen which is celebrating their one year anniversary. Last week we checked in with guest chef Scott Romano, and we enjoyed his take on Battuto Italian. This week owners Gene and Julie have invited their friend chef Andre Natera who just left Village Kitchen and Toko V for a job at Omni Austin. This will be his last meal in Dallas, at least for some time.    Continue reading

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Battuto Celebrates One Year With Guest Chef Series

romano2by Steven Doyle

Throughout April, Battuto Italian Kitchen will be celebrating its one year anniversary with a series of guest chef dinners featuring some of Dallas’s most notable chefs, including Scott Romano, Andre Natera, Kent Rathbun and Richard Chamberlain. Scott Romano (Frisco Gun Club) is kicking things off on April 1st with three special courses.

Diners can opt for a three-course dinner or pick and choose ala carte dishes along with items from Battuto’s regular menu. Cost of the various chef dinners will vary.   Continue reading

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Village Kitchen and Toko V Are Now Gone

village1by Steven Doyle

Yesterday closed the final chapter of the Village Kitchen and its upstairs cousin, Toko V. In a special breaking story owner Mark Hearl vowed he would keep his restaurants open until the end of the month to give employees enough time to find new jobs, and in a text last night he said they all had. This means that both restaurants and the attached bar are no more.

There was some sad but happy celebrations happening in and out of the kitchen, as well as a bottle of Opus One being uncorked. We will miss many of the items that Chef Andre Natera offered such as his Pecan Lodge Brisket Flatbread. We will also remorse Natera’s special steak night, and lobster thermador night. Also gone are Natera’s version of a cronut, and his Fruity Pebbles shakes.   Continue reading

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