Kerbey Lane Café
Executive Chef Joe Anguiano’s formal training under distinguished chefs combined with his extensive travels have helped hone his culinary craft and philosophy, one that emphasizes cultivating relationships with local farmers and purveyors in order to create food that highlights, sustainability, freshness and flavor. Chef Joe’s formal culinary training began at the California School of Culinary Arts, and continued under Chef Michael Cimarusti at the WaterGrill before landing at the acclaimed Le Cirque 2000 in New York City. He served as Sous Chef at Montrachet, followed by a move to Miró in Santa Barbara, both under Chef Remi Lauvand – where the quality of the cuisine was noted in numerous reviews including a feature in Art Culinaire magazine. Hungry for new challenges, Chef Joe headed to Spain to work at Zuberoa in San Sebastian, an acclaimed two Michelin-star restaurant known for its traditional Basque cuisine. He returned to Los Angeles as Sous Chef at Patina, and worked with José Andres as his Executive Sous Chef to open the much-lauded SLS Hotel/Bazaar Restaurant. Chef Joe opened Vox Table in 2015 and served as Executive Chef, a small plates concept influenced by the best of American, French and Spanish/Basque cuisines. Chef Joe executes playful and inventive dishes that flourish with fresh, seasonal, locally sourced ingredients. The Austin restaurant received numerous accolades including USA Today’s Best Restaurant, Texas Monthly’s Top 10 New Restaurants and Austin Monthly’s Divine 9 Restaurants. Chef Joe is now applying his culinary talents to a local Austin restaurant family favorite, Kerbey Lane Café, which blends well with his approach of partnering with locally sourced products, while pushing the brand forward towards incorporating in some innovative dishes and concepts focusing on lighter fare while still utilizing approachable ingredients.