Give Back Gig 2024
In honor of National Travel & Tourism Week, the Visit Austin Foundation and the Austin hospitality community celebrated its tourism industry and supported a good cause. The 2024 event showcased Austin’s rich culinary scene by teaming up dynamic local chefs with the hospitality students from Travis Early College High School to create their own imaginative dishes. The teams, each consisting of one decorated chef and one Travis High School culinary student, cooked and serve their creations at the event for attendees to try and vote on their favorites. All event proceeds benefitted the Visit Austin Foundation and Les Dames d’Escoffier - Austin Chapter.
Team 1: Chef Allie McMillan of ATX Cocina with Neyra Rosas
Dish: Charred Onion Sope with Al Pastor & Pineapple Salpicon
Chef Allie McMillan found her love for cooking by spending time in the kitchen with her grandmother. Passionate about exploring different international and regional cuisines, it wasn’t until McMillan took a job at Austin’s La Condesa that she found a deeper appreciation for her own Mexican-American heritage and culinary background, which she now explores daily as the Chef de Cuisine at popular downtown restaurant ATX Cocina. McMillan and Travis High School student Neyra share a passion for cooking through their Mexican heritage. Originally from Hidalgo, Mexico, Neyra loves cooking traditional Mexican dishes.
Team 2: Chef Paul Wensel of Hestia with Gege Rodriguez
Dish: Pea Rotolo, Oven Baked Pasta
Chef Paul Wensel got an early start in the culinary industry, growing up working in his parents' restaurant in Philadelphia. Wensel later graduated from the Culinary Institute of America and quickly rose through the ranks in restaurants in Philadelphia, Las Vegas and Austin. Eventually, Wensel joined the team at award-winning Emmer and Rye and has since earned the coveted position as Chef de Cuisine at sister restaurant Hestia. Chef Wensel is partnered with Gege, a born-and-raised Austinite whose favorite thing to cook is homemade pasta.
Team 3: Chef Jakub Czyszczon with Stefani Ibarra
Dish: Chicken Milanesa-Style Sliders
Chef Jakub Czyszczon began his career in 2012 and has worked in multiple acclaimed restaurants from Chicago to Hawaii to Austin. Boasting a degree from the famed Le Cordon Bleu College of Culinary Arts in Chicago, Czyszczon most recently held the title of Head Chef at modern American grill house Garrison at Fairmont Austin. Working alongside Czyszczon is Travis Early College High School student Stefani. Born and raised in Austin, Stefani speaks both English and Spanish and loves to bake cakes.
Team 4: Chef Amanda Turner of Olamaie with Arabella Ornelas
Dish: Kare Kare Spring Roll, with Oxtail & Peanut Shrimp Sauce
During her time in the culinary arts, Chef Amanda Turner has built up an impressive resume working in several of Austin’s finest eateries, as well as finding acclaim as a James Beard Emerging Chef semifinalist in 2022, Tastemaker Chef of the Year in 2023 and Rising Star Chef for Star Chefs in 2023. As the current Chef de Cuisine at Olamaie, Turner draws on her background in Japanese cooking to reimagine “fusion” cuisine through modern Southern fare. Chef Turner is partnered with El Paso native Arabella who loves to bake, specifically cakes and cupcakes.
Special thanks to Chefs de Cuisine Sindy Sarceno & Lirhs Antunez Montes.
Chef Mathew Peters of Prélude
Available to VIP ticket-holders
After spending years honing his skills, Chef Mathew Peters' hard work paid off in 2017 when he became the first American to win gold at the Bocuse d’Or, often referred to as “the culinary Olympics.” Having worked in the famed Dining Room at the Ritz Carlton, and Michelin-starred restaurants The French Laundry and Per Se, Peters is now bringing his exceptional culinary skill set to Austin. Peters’ grand plan to create the newest jewel in Austin’s culinary crown includes recently opened upscale cocktail lounge Prélude, and fine dining restaurant Maven, opening in late 2025. With the highest importance placed upon the story each of these spaces will tell, both through their culinary offerings and atmosphere, Peters found the perfect home in a late 1800s house in West Austin.