Video Best New Chef Bryce Gilmore.
Born 1982; Austin.
Education California Culinary Academy, San Francisco.
How he got into cooking "My father is a chef. I grew up at the restaurant he worked at, Z' Tejas Southwestern Grill. In high school, I got to work in the kitchen: I'd come in the morning and chop a bunch of onions and prep the food before class, and it was all really cool. Now my dad has his own restaurant, Jack Allen's Kitchen."
Childhood food memory "When I was young, we'd go down to the Texas Gulf Coast. My grandma had an Airstream down there, and we'd visit her in the summer. We'd catch redfish with her, then fry it up."
How he started a food truck "I was in Colorado, and I wanted to come home to Texas. I saw how big trailers were, the how strong the local-food movement was. I bought an old 1980 Fleetwood Mallard trailer; it had ducks all over it. We gutted it and completely redid it. That's one of my proudest accomplishments: I built that trailer myself, from putting up walls and windows to doing the plumbing and electrical wiring."
What keeps him going "I drink a lot of coffee."
Ingredient Obsession Eggs. "A lot of chefs like eggs; we love eggs. Every egg we use comes from one of my favorite places, Milagro Farm. When I'm having trouble thinking of a new dish, I think about putting an egg on it. But I can't have an egg on everything."
Childhood dish "As a kid, I'd bake cakes that had random ingredients in them, like Snickers-bar cake. It actually sounds pretty good now."
Memorable Meal "When I was traveling around Spain a few years ago, I had foie gras lasagna at a place in San Sebastin. I can't remember the name. I had a lot of great foie gras, but that was the best."
Cheap Eat Lulu B's banh mi sandwich trailer. "It's across the street from Barley Swine. I usually get the tofu banh mi. I'm not sure what they do to make it so good."
Favorite beer Local IPAs. "I really like hoppy beers. It's hard to pick a favorite in Austin, there are so many really good local breweries. I like Real Ale, Independence, Live Oak, (512)."
Dream restaurant "I'd do a breakfast place with the best corned-beef hash ever."
Favorite cookbook The River Cottage Meat Book, by Hugh Fearnley-Whittingstall.