Mexico City native Alma Alcocer-Thomas knew at the age of fifteen that she wanted to train at Le Cordon Bleu in Paris. Not only did she achieve that goal, but she stayed on in Paris for several years, deepening her knowledge of food and wine firsthand by cooking in some of the city's famed restaurants.
Chef Alcocer-Thomas chalks up her love of fresh, seasonal ingredients to the variety of foods she enjoyed growing up in Mexico City. "There were always home-cooked meals and fresh vegetables in the house," she says. "I grew up feasting on dishes that were both earthy and sophisticated such as favada, a cassoulet-like dish of chorizo and white beans."
Past executive chef at Jeffrey's, one of Austin's oldest and most respected fine dining haunts, Alcocer-Thomas adroitly capitalizes on the disparate culinary influences of her life. When refined French training meets the soul of Mexican cooking, the results are harmonious, stirring, and always memorable.