Bio

Bryce Gilmore’s journey from bussing tables to managing a restaurant has been one that’s spanned over ten years and had his migration from Texas to San Francisco, to Colorado and back. The journey led him to two successful eateries and the honor of being named a 2011 Food & Wine Best New Chef.

Son of a chef and restaurateur, Bryce’s destiny was cooking. After bussing tables and serving in high school, he was ready to move behind the line and attended the California Culinary Academy in San Francisco. Gilmore returned to Austin and worked at Wink and Moonshine and Café 909 until 2007, before leaving for San Francisco to work at Nancy Oakes’ Boulevard. Gilmore then moved to Aspen, Co., where he worked at Montagna Restaurant at The Little Nell. A Texan at heart, Gilmore returned home to a burgeoning food trailer scene and jumped on the bandwagon—with one stand-a-part element, a focus on fresh, local ingredients. In 2009 he opened Odd Duck Farm to Trailer.

At Odd Duck, Gilmore creates dishes with farm fresh, local ingredients, priced them for the “average Joe”.  Following much success, Gilmore opened his first brick and mortar restaurant in 2010, Barley Swine.