Chef Dan Castro

I emigrated to Los Angeles at 13 years old. I got exposed to basic cuisines like Panda Express, Tacos, and all sorts of foods. It was a cultural shock.

I went to the Culinary Institute of America for my scholarship. Here, I learned how to cook food using French techniques while being exposed to many other aspects of the food industry and various cuisines.

After I graduated from the Culinary Institute of America, I worked at The Broadmoor in Colorado Springs, Colorado for 3 years. I worked multiple rotations from banquet cooking, brasseries, taverns, pub style cooking, baking and pastry.

I then went to Uchiko here in Austin, and worked as a line cook and ending my tenure there as a sushi chef. Here, I learned not only cooking techniques but how to handle guests at the sushi bar as well, and this is how I approach a lot of my parties - with genuine hospitality and delicious food, which leads to a great night.