Behind The Taste: Restauranteur and Chef Jack Gilmore

by Tuesday, October 7, 2014

We all know the culinary scene in Austin has exploded in the last several years and there are many great chefs in town. However, Restauranteur & Executive Chef Jack Gilmore of Jack Allen’s Kitchen is one of the best you’ll ever encounter. His laid back, pull up a chair, friendly attitude and his passion for supporting local farmers—not to mention his outstanding food—all make him a force to be reckoned with. He’s committed to the community and you can find his chefs at local markets every Saturday, in order to bring Jack Allen’s diners the very freshest ingredients.

Here, Jack shares with us his food philosophy, where he grew up, and love of the hospitality industry.

What’s your food philosophy? Can you describe the food you make?

My food philosophy is using great ingredients to keep it simple. It’s always about complex flavors and textures. The food I make is familiar, not complicated and rich in seasoning and texture.

What’s a favorite/signature dish of yours, or one that you’re especially proud of?

I will never answer that question! Depends on what kind of mood I’m in, but it’s always highly seasoned and flavorful.

Tell me about your background and where you grew up?

I grew up in South Texas on the border by the sea. I was always influenced by Gulf Coast flavors with a Tex Mex way of cooking.

What ingredients do you look forward to all year?

Eggs, cheese and chilies.

Do you entertain at home?

Every chance I get. Even if it’s 2-3 people, I enjoy it. It’s a way to unwind and for friends I’m entertaining to enjoy themselves.

If you weren’t a chef, what would you be doing?

I’m a hospitable person and enjoy being around people, so definitely something in the hospitality industry.


(Photo credit: Kenny Braun)

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