Watch local chefs tell us what hospitality means to them, from backstage at the Austin Food & Wine Festival.
Going into the Austin Food & Wine Festival last weekend, we started wondering about Southern hospitality. Is it an old-fashioned stereotype? A cliche? And more importantly, what do top Texas chefs — the people who actually deliver hospitality, day after day — really think about it?
Throughout the weekend, we posed the same question to all the local chefs we met: What’s the future of Southern hospitality? As it turns out, it isn’t a cliche at all.
Southern hospitality is more than a phrase or an abstract idea, it’s a way of life, or a “standard,” as Chef Tyson Cole told us. For a chef or restaurateur it carries a special kind of weight, as they aim to treat every single guest with respect and warmth, and to make sure they feel completely at home. Shawn Cirkiel, Todd Duplechan, and Jesse Griffiths all mentioned holding doors open for people who walk by. It’s clear that for them, Southern hospitality is something to be proud of and something to hold on to.
After a weekend in their company, we get it. Watch the video above to learn what Southern hospitality means to the people who’ve mastered it.