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wine & culinary arts festival
chefs
Cherith Kavanagh
Chef Kavanagh would be considered a Globetrotter, living in Italy and the United Kingdom in her teens she developed a love for food and cooking. A decade ago she settled in Austin and graduated from the Cordon Bleu Culinary Institute and then joined the team of Chef Harvey Nichols of Siena Tuscany in Austin. There she perfected her northern Italian cooking skills. Later still thirsty for knowledge she staged with New York Celebrity Chef Neil Kleinberg of Clinton Street Bakery. Coming back to her roots, Chef Kavanagh became a creative force at the old Soleil Bistro (Best New Restaurant 2008) before finalizing a training under Chef Cohen at Brasserie Pavil.
Chef Kavanagh would be considered a Globetrotter, living in Italy and the United Kingdom in her teens she developed a love for food and cooking. A decade ago she settled in Austin and graduated from the Cordon Bleu Culinary Institute and then joined the team of Chef Harvey Nichols of Siena Tuscany in Austin. There she perfected her northern Italian cooking skills. Later still thirsty for knowledge she staged with New York Celebrity Chef Neil Kleinberg of Clinton Street Bakery. Coming back to her roots, Chef Kavanagh became a creative force at the old Soleil Bistro (Best New Restaurant 2008) before finalizing a training under Chef Cohen at Brasserie Pavil.
Chef Cherith Kavanagh now takes the helms of Tost BistroBar featuring "Creative American Cuisine" using French techniques, emphasizing flavors and freshness. One can anticipate seeing a menu influenced by Italian and French cuisine, coupled with fresh local product, fish and an unconditional commitment to execution.
