Executive Chef Joe Anguiano comes from a long line of cooks. His heritage, combined with his extensive travels, honed his culinary philosophy of cultivating relationships with local farmers and purveyors to create dishes that highlight sustainable, fresh and flavorful ingredients.
Chef Joe’s formal culinary training began at the Southern California School of Culinary Arts and continued with a move to 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 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 to open the much-lauded SLS Hotel/Bazaar Restaurant.
Making the move to Austin in 2011, Chef Joe served as Executive Chef at Eleven Plates and Wine before becoming Executive Chef at VOX Table, named one of Texas Monthly’s ’10 Best New Restaurants.’
Today Chef Joe serves as the Executive Chef of Kerbey Lane Cafe, overseeing culinary operations for all seven locations in the Austin area. Chef Joe’s commitment to seasonal, sustainable, flavorful ingredients mirrors Kerbey Lane Cafe’s dedication to serving homemade-tasting food that is local, fresh and affordable.