2016 Schedule

Interactive: March 11–15  •  Film: March 11–19  •  Music: March 15–20

Modern-Day Young Chefs: Paying Your Dues Upfront

Monday, March 14
11:00AM - 12:00PM

The Driskill
The Driskill Ballroom
604 Brazos St

It used to be that chefs had to pay their dues. To work under the tutelage of a veteran chef, or stage in a famed European kitchen. Not anymore. The rise of food television, the abundance of culinary schools, and the sheer ambition of young entrepreneurial cooks means that many notable restaurants in major cities are now run by chefs without a long resume—and who've never been screamed at by Gordon Ramsay. What drives these up-and-comers? Are they missing out on any crucial education by skipping the line to get to the head of their kitchen? This panel, featuring rising star chefs and one well-known mentor, will attempt to answer these questions and to discover if the game has really changed.

Hashtags: #sxsw #hyc!


Alexis Chong

Chef de cuisine

Foreign & Domestic

Alexis Chong grew up in the California bay area and was taught at an early age to appreciate and experiment with unique foods, from abalone to sea urchin. At 15, she entered the restaurant industry...

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Erik Bruner-Yang at SXSW

Erik Bruner-Yang


Maketto & Toki Underground

Erik Bruner-Yang, a James Beard Foundation Award Rising Star Chef of the Year finalist and Food & Wine finalist for People's Choice Best New Chef Mid-Atlantic, is the chef and owner of Toki Undergr...

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Ludo Lefebvre at SXSW

Ludo Lefebvre


Petit Trois

Chef Ludo Lefebvre is one of the most influential chefs in Los Angeles dining, pioneering and revolutionizing the culinary industry. After training in France for 12 years with the great masters Lud...

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Richard Martin at SXSW

Richard Martin

Editorial Dir

Food Republic

Richard Martin is Vice President of Editorial for Zero Point Zero Production, and editor-in-chief of Food Republic, in New York City. He is a veteran journalist and media executive who was a foundi...

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