Abacus dallas happy hour1/17/2024 ![]() At Little Ola’s Biscuits, Fojtasek turned a “pivot” into another award-winning restaurant. The restaurant and its team have garnered numerous awards from CultureMap including Restaurant of the Year, Chef of the Year, Bartender of the Year, and Pastry Chef of the Year. In addition to Fojtasek’s three James Beard finalist nominations for Best Chef and one for Best New Restaurant, Olamaie has been named Austin’s best restaurant three times by the Austin American Statesman (placing in the top five every year since its inception). His culinary skills and dedication earned him a sous chef position at Jon Shook and Vinny Dotolo’s Son of a Gun (Los Angeles), where his bi-weekly trips to the Santa Monica Farmer’s Market instilled him with a love of using his creativity to feature seasonal, local produce.Īt Olamaie, his experience and passion melded, and Austin quickly took notice of his modern interpretations of traditional Southern dishes. Helena, expanding upon that education with positions at Kent Rathbun’s restaurant Abacus (Dallas), Thomas Keller’s Per Se (New York) and The French Laundry Garden (Napa), and Jonathan Benno’s Lincoln (New York). Fojtasek went on to attend The Culinary Institute of America in St. A stint at FINO (Austin) solidified his desire to commit himself to a career in hospitality. As a child, he discovered the draw of cooking watching his mother and grandmother, “Big Ola,” prepare meals, eventually working beside them. ![]() It was the culmination of a lifetime spent appreciating the power food has to bring people together around a table. Michael Fojtasek opened his inaugural restaurant, Olamaie, in August of 2014. ![]()
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