Chef Bryce Gilmore, Odd Duck Farm to Trailer & Barley Swine
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Local, U.S.-grown ingredients are Chef Bryce Gilmore's passion and they inspire the innovative dishes that brought him recognition early into his career. Owner and Executive Chef of gourmet food truck Odd Duck Farm to Trailer and restaurant Barley Swine in Austin, TX, Chef Bryce credits farmers for his distinctive menus. Texas farmers produce approximately 200,000 acres of rice annually, primarily long-grain which Chef Bryce uses throughout his menu. Read more about Chef Bryce's food philosophy and how rice's versatility helps keep his dishes rustic and refined. Try USA Rice's Smoked Chicken and Andouille Sausage Jambalaya recipe, Chef Gilmore's favorite dish. |
| Chef Bryce Gilmore's Bio | |||||||||
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What are your responsibilities as Chef and Owner of Barley Swine and Odd Duck Farm to Trailer? |
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I'm tasked with everything from designing the menu to ordering new wine glasses. I find the entire restaurant process intriguing because I grew up watching my dad cook and open restaurants in several cities. You could say I was born to cook and it's in my genes, but I also have one of the best teams in the city and wouldn't be able to do any of it without them. |
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You've described your dishes as refined techniques juxtaposed with rustic ingredients. How do rice's attributes help you meet that balance? |
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Rice's versatility makes it a great ingredient that can either add variety to a dish or keep the rustic flavors of another ingredient prevalent. Pairing rice with duck confit is the perfect example of keeping a dish approachable while allowing me to use technique. We also use rice to add texture and flavor to salads and in stuffed beet leaves. Rice is a very multi-functional ingredient and I use it often on my menu. |
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How did your love for local ingredients evolve and become your central food philosophy? |
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Serving local and responsibly-grown ingredients has always been important to me. Texas' resources are abundant, from livestock to seasonal vegetables and grains like rice. We can all take a note of sustainable living and practice it here at home by buying from local and U.S. farmers. It's central to maintaining our economy and to creating dishes that are fresh and original. |
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Your menus change on a regular basis; how do you remain inventive and original? |
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The best part about my cooking philosophy is that I'm constantly inspired by what local farmers are producing. I want to thank them every day for helping with my success. Their fresh quality ingredients differentiate my dishes. Rice is an ingredient that adds a familiar element to countless menu ideas. |
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What is your favorite rice dish? |
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Jambalaya is always one of my favorites. You can make a whole meal in one pot with several layers of flavor. |
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Barley Swine is approaching its one year anniversary. What do you credit its success to, especially during an unpredictable economy? |
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The Austin culinary market is on the upswing, making it the perfect location to start up Odd Duck Farm to Trailer and Barley Swine. The success of the trailer helped introduce my culinary style to the public and people were anticipating my next step. Additionally, my team definitely contributes to my success. I can't be with every diner at every minute so I have to rely on my staff and they've been great. |
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How does it feel to recently be named Food & Wine's 2011 Best New Chef? |
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It was, and is, such an honor. I didn't think something like that would happen so early in my career, but it was one of the best phone calls I've ever received. |
