Austin's New American restaurant Café Josie announced its new executive chef, Todd Havers.
Chef Havers, an integral component of Café Josie’s success over the past five years, is a graduate of Le Cordon Bleu and holds the unique distinction of having honed his skill set alongside both longtime chef and founder Charles Mayes and former executive chef Brandon Fuller.
Accordingly, Café Josie has unveiled its spring menu, which highlights Havers’ cooking style, emphasizing fresh and artistic plates.
Originally from West Texas, Havers spent much of his early years outdoors, hunting and fishing. He found a passion in food at an early age while cooking with his mother and grandmother, avid cooks who relied heavily on their garden for produce.
After moving to Austin, Havers began working at Café Josie, furthering his passion for local cuisine. Five years later, he’s now creating a playful, Texas-inspired menu using the best locally sourced, seasonal ingredients.
“In the continued progression of a restaurant that is almost 20 years old, Todd Havers has played a key role in both the development of the cuisine, and the style of food that we create and serve,” says Café Josie owner Cody Taylor.
“His tenure here has provided him with invaluable insights to who we are and where we are going,” adds Taylor. “The excitement and inspiration that is moving through the cafe is unlike anything I have felt in my ten years here.”
New additions to Café Josie’s dinner menu include small plates such as Beet Terrine with frosted hazelnuts, Chèvre, orange, and baby greens; Smoked Trout Salad with couscous, greens, red onion, feta, harissa, and candied grapefruit; and Fried Gulf Oysters served with cilantro lime aioli, honey chipotle, Manchego cheese and house-made tortilla strips.
Just-unveiled entrées include Seared Grouper with roasted fingerlings, grilled beech mushrooms, potato purée, chives, and Meyer lemon crème fraîche; Smoked Brisket with charred onion purée, molasses jus, and green garlic potato salad; and Grilled Bok Choy plated with charred eggplant purée, Meyer lemon emulsion, baby carrots, and confit cherry tomatoes.