Join us Saturday at the main market tent for a cooking demonstration and delicious samples by Chef Robert Mayberry, UT Campus Executive Chef and gardener, and private caterer.

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About Chef Robert Mayberry:

Chef Robert is a 5^th generation Texan with a background in Southern and Southwestern cuisines.  His early education was with his mother and grandmother with an occasional foray into the spicy when his father made a batch of venison chili or enchiladas. He began his career in foodservice after finishing high School in 1973 spending 13 years in bakeries and restaurants in Texas prior to attending the California Culinary Academy in San Francisco CA.

After graduation in 1988 Chef Robert worked as a sous chef at the Coyote Café in Santa Fe NM and with the Hyatt Hotel before returning to Austin Texas as Executive Chef at the Onion Creek Country Club.  From 1997 to 2001 he served as Executive Chef for SODEXHO at Dell Computers in Round Rock Texas. During that time he oversaw the opening of seven kitchens and an increase in sales from less than $300,000 per year to $8,000,000 per year.

Chef Robert joined the University of Texas, Division of Housing and Food Service (DHFS) in 2003 as the Executive Chef for Jester Dining Services.  DHFS serves the Universities nearly 50,000 students, and some 13,000 faculty and staff in five foodservice locations.

At UT Chef Robert has worked with the Sustainable Food Center to help bring locally grown produce to campus and has worked with staff and students to establish two on campus kitchen gardens.

The chef’s interests include anything to do with food and the outdoors including hunting, fishing, gathering wild foods, gardening and creating events for catering clients.