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Foreign & Domestic announces chefs and opens sales for Indie Chefs Week

Matthew Odam

North Loop restaurant Foreign & Domestic holds its second annual Indie Chefs Week January 7 through 11. Chef-owner Ned Elliott will turn his kitchen over to 30 accomplished chefs from around the country and some of Austin’s best cooking and baking talent.

Each of the first four nights features an eight-course dinner with beer and wine pairings, with each chef executing one dish. The first night will feature Austin chefs exclusively, including Todd Duplechan (chef-owner of Lenoir), pastry chef Monica Glenn of Qui, Swift’s Attic executive chef Mat Clouser, Noble Sandwiches chef-owner John Bates, and Congress pastry chef Erica Waksmunski.

One of Elliott’s employees, Brandon Martin, will participate in the cooking, but the Foreign & Domestic owner will limit his duties to host and manager of the event.

“It’s not about me. It’s not about Foreign & Domestic; it’s about all of these other chefs,” Elliott said.

Elliott has used social media, his travels and word-of-mouth to cultivate relationships with chefs from around the country and develop the talent he invites each year.

“We wanted to be able to start a dialogue with a lot of like-minded chefs,” Elliott said. “There’s a lot of talent out there that is underserved. There hasn’t been a big enough light put on them. The more we can help out other chefs, the better it is for everybody, especially the dining public.”

Wednesday, Thursday and Friday will serve as a showcase for a roster of visiting talent that includes Ryan Lachaine (executive sous chef at Underbelly in Houston), Craig Thornton (chef-owner of Wolvesden in Los Angeles), Kat Liebman-Lesueur (chef-owner of Cocotte in Portland, OR), Giorgio Rapicavoli (chef-owner of Eating House in Miami) and Carlos Salgado (chef-owner of Taco Maria in Costa Mesa, CA).

The cost for each of the first four nights is $175 for a seat at a table and $200 for a seat at the bar, which gives you a close-up look into Foreign & Domestic’s open kitchen. On the final night, more than 20 chefs will contribute to a 20-course meal with pairings. Tickets for that are $250/$300. More information and tickets at