Extended Team
Ethan Holmes
Chef
Ethan’s love of food started at the age of 4. When most kids were watching Saturday morning cartoons Ethan was on a stepstool learning how to cook. Under the careful tutelage of his German descended Texas born Grandmother, Ethan’s passion for food and cooking was solidified. His Grandmother’s instruction and beautiful food proved to instill a desire to make people feel wonderful through food.
After graduating from St. Edward's University in Austin, TX with a Bachelor of Communications Studies Ethan’s dreams were finally a reality when he was accepted to the most grueling culinary program in the United States, the New England Culinary Institute. NECI was an intense two year quest for both culinary information and perfection on Ethan’s part. While there, he earned several accolades and accommodations from the Administration and the Chef Instructors. One of which was the coveted Golden Tongs Award, which is given by the Chef Instructors to the Student Chef who demonstrates the best overall ability in the culinary arts.
After graduation Ethan sought to gain further knowledge in the realm of food by moving from New England to the West Coast. He worked under some of the best Chefs in Southern California at the luxurious Shutters on the Beach Hotel. While there, Ethan gained expertise in the nuance of California cuisine. Ethan credits Shutters as giving him a new understanding of how food should be approached in order to be more accessible to the diner. At Shutters, Ethan was allowed to explore his personal style.
Learning to blend his Texas roots with the subtle flavors of France and the glorious bounty of California with the intensity of his education, Ethan decided to further his knowledge of food even more. With a tremendous recommendation and a heavy push from his mentors Ethan moved to San Francisco. San Francisco is a tough restaurant city, and Ethan knew that every day he would have to be at his best. Due to the tremendous scrutiny of the San Francisco diner and the other top chefs working there, Ethan knew the challenges of food would only increase. He plans to continue to see, taste, cook and learn as much as possible.
Ethan has returned to his homeland, Texas, and he plans to some day open a restaurant of his very own where all of his culinary experiences can culminate through his menu. Ultimately, he hopes to give his diners the fantastic dining experience he had long ago as a child on a stepstool.
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