Bryce Gilmore will be managing the Odd Duck Farm to Trailer and be responsible for
purchasing products locally, creating a daily menu, prepping and cooking the food
with the wood burning grill and sous vide techniques.

Bryce grew up in Austin, first gaining restaurant experience in his father Jack’s kitchen
of Z’ Tejas Grill. After working at the Austin favorite for a few years through high
school, Bryce got his culinary degree from the California Culinary Academy in San
Francisco. After school he gained more experience in kitchens around Austin like Wink
and Moonshine. With 2 years of working at Café 909 in Marble Falls as the sous chef,
Bryce decided to go back to San Francisco and refine his cooking skills at Boulevard. A
stint in Aspen at the reputable Montagna at the Little Nell, provided Bryce with more
knowledge to fuel his passion for using local sustainable ingredients. With “Farm to Table”
experience at multiple restaurants around the country, Bryce decided to take that concept
to a different venue back home in Austin.