In the inaugural episode Andre Natera is joined by food and beverage leaders across Austin who have pivoted their business to adapt to the disruptions they have faced in the midst of a pandemic.

The recent situation and changing dynamic worldwide have put an enormous amount of stress on business owners. But, despite everything, some restaurateurs acted quickly; shuffling their business model and adapting to constant changes, saving their restaurant and keeping their workers employed in the process. Today, Chef Andre is going to visit some of those visionaries in Austin, TX!

Chef Fermín Núñez, Suerte

The first stop is Suerte, a Mexican restaurant in the up and coming East Austin neighborhood.

Chef Fermin Nunez’s original vision for the restaurant was to provide a fine dining experience, but he is now using the changing times as an opportunity to shift to a more accessible taqueria.

More about Chef Nunez.

Chef Sarah Heard, Foreign and Domestic

Staying true to the spirit of Austin, Foreign and Domestic is a concept restaurant designed around partner farms.

Has this inadvertently kept them isolated from some of the recent supply chain fallout?

More about Chef Heard.

Chef Gabe Erales, Comedor

Fine dining is not meant to be in a to-go box. So, the legendary team behind Comedor decided to take on the world of meal kits to elevate the home chef.

More about Chef Erales.

Chef Fiore Tedesco, L’Oca d’Oro

Our last stop, L’oca d’Oro, has used this year as an opportunity to become more ingrained in its community and work alongside the Austin independent school district to provide meals to households that are struggling to make ends meet.

More about Chef Tedesco.

Next time Only on Run the Pass

Chef Andre Natera will be back as he invites the Co-Founder of Made In, Jake Kalick, into his kitchen to learn how the company has added an element of sizzle to the equipment market. Want to stay up to date on what is happening in Food and Beverage and Run the Pass? Subscribe here.