I’ve been working in kitchens for more than eight years. I’ve opened restaurants, built menus, trained teams and made plenty of mistakes along the way.
I started with El Tigre Coffee and later opened Oye Chico. After moving to Marfa, I became the Executive Chef and Culinary Director at Hotel Saint George.
Now I’m back in Austin working as a Culinary Director, developing concepts, opening restaurants and leading kitchen teams. Most of my work happens behind the scenes—writing menus, testing recipes, costing dishes and turning ideas into restaurants that can actually operate.
Bravo Ragazzo is my independent food project. It gives me another space to cook, collaborate and build temporary restaurants around a place, a moment or an idea.
Whether it’s for one of my restaurants or a one-night pop-up, I only want to make food that feels honest—and food I would be excited to eat myself.
I don’t see the cooking, paintings or poems as separate things. They’re different ways I tell the same story.
Chef’s Studio is the daily kitchen system I wish I had when I started. It gives chefs one place to make a plan, organize prep and service, track orders and deliveries, and keep a journal of what happened along the way.
It also asks the chef to check in with themselves. Did I eat? Drink water? Take a break? What can I leave at work tonight?
This is the first working version, and your notes stay on your device. The goal is simple: walk into the kitchen with a plan and leave without carrying the whole day home.
ENTER CHEF’S STUDIO →FOOD / POP-UPAUSTIN + MARFA
BUON LAVORO · GOOD WORK
NEXT POP-UP01 / UPCOMING
SEP262026
BAD LARRY
MARFA, TEXAS
SATURDAY · TIME ANNOUNCED SOON
BRAVO RAGAZZO POP-UP
BOOK / SELECTED POEMSCARLOS SUAREZ
sometimes you learn things the hard way
A few pages from a book about leaving, loss, fatherhood and the quiet work of growing.
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Notes on losing, winning and becoming somebody you can live with.
26
One night. Cold oysters, little fish, hot dogs and burnt-butter cookies.
MISCHIEF IS NOT A PORTFOLIO.