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Andre Natera

Executive Chef Fairmont Austin

A graduate of Le Cordon Bleu, a Mentor BKB member and a member of the World Master Chef Society, Executive Chef Andre Natera labels his unique style as fresh, simple and approachable, and driven by Mother Nature.

The end result speaks for itself. Natera was recognized as one of the 10 best chefs in Dallas in both 2011 and 2012, and he currently serves as the executive chef of the Fairmont Austin Hotel, the largest luxury hotel in Texas.

Andre is the host of the upcoming MarketScale series, Run the Pass with Chef Andre.

“Run the Pass with Chef Andre” features Natera in his element, hosting a series of food and beverage industry superstars each month to prepare a new dish and share valuable insights from the front line of the culinary industry.

Run the Pass

Will Every Restaurant Have a Celebrity Chef?

Chef Andre Natera pays a visit to celebrity chef Tiffany Derry to learn how she is growing her restaurant empire.
video

Run the Pass Returns: Exploring Foodservice’s Rebound in 2021

This January, Executive Chef Andre Natera is heading to a new city in the Lone Star State.
video

Sweetening the Pot: Navigating the Luxury Food Market

From chefs growing successful restaurants by building media channels to the changing luxury food market and an expansive culinary project that's uniting a community - Run the Pass is back.
video

How an MIT Project Turned into a Non-Alcoholic Brewery

Point 5 Brewing’s Ronan McGovern talks his non-alcoholic main attraction, his innovative process, and navigating the COVID-19 pandemic.
video

How are Restaurants Using Automation?

The COVID-19 pandemic is still forcing restaurants to find new and agile solutions to help diners feel comfortable.
video

Building Your Restaurant’s Voice

How does a chef cultivate an image that matches the aesthetic of their restaurant? How do you turn media exposure into revenue?

Podcasts

What Does Opening a Restaurant Right Now Look Like?

https://fast.wistia.com/embed/medias/jw3n3thcgy.jsonphttps://fast.wistia.com/assets/external/E-v1.js Running a restaurant isn’t an easy business. Long hours, small margins, and delivering memorable experiences for guests are demanding. Throw in a pandemic and near shutdown of the world, and dining is moving into new territory. Sarah Heard, Co-Chef...

Leaders Driving Change at SXSW: Part Three

https://fast.wistia.com/embed/medias/hcry3blo26.jsonphttps://fast.wistia.com/assets/external/E-v1.js  Keep Austin Weird. That phrase is plastered all around the state capital of Texas and its people take it to hear. The word ‘weird’ is subjective, but people in the city certainly pride themselves on individuality. On the third...

Thanksgiving Survival Guide

//feeds.backtracks.fm/global/client/marketscale/embed.min.js Thanksgiving is a special time the year where we gather around the table with friends and family to share meals together. Food and drink are so inextricably linked with this holiday season that it’s nearly impossible to talk about...

Listen: A Chef’s Honest Takes on Food Media Trends with André Natera of the...

//feeds.backtracks.fm/global/client/marketscale/embed.min.js The food & beverage industry has changed drastically since the rise of reality restaurant television and digital media. Shows like Kitchen Nightmares and viral Tasty videos aren't just for entertainment; they're impacting expectation for the industry for both chefs...

Listen: Bringing Discipline Back to the Kitchen with André Natera of the Fairmont Austin

//feeds.backtracks.fm/global/client/marketscale/embed.min.js It's not uncommon to see a chef behind the counter wearing a t-shirt and a baseball cap nowadays. It's not particularly wrong, but it does reflect a change within the culinary industry, a change that's shying away from some...

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