With a chef-restaurateur for a father, it was clear that Bryce Gilmore’s destiny was in the culinary field, starting with bussing tables at age 14. After working at restaurants in California and Colorado, he moved back to Austin, Texas, where the food truck scene was booming. Gilmore jumped on the bandwagon, though his food truck stands out from the crowd: Odd Duck Farm to Trailer serves up fresh, gourmet small plates using locally sourced ingredients. Following much acclaim, Gilmore decided to open his first brick-and-mortar restaurant, which encompasses his love of beer and food, especially pork (hence the name, Barley Swine). His second restaurant, Odd Duck, opened in 2013.
Q&A Bryce Gilmore
Describe the Southwest: Hot and hospitable
What inspires you? My father’s work ethic as a chef
What’s your favourite regional dish? Anything chicken fried (a technique of coating something in seasoned flour and pan-frying it)
What’s your favourite place to visit in the US? New York and San Francisco
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