H.B.I.C - CHRISTIN ROWAN
Seeing her parents own and run a local bar on South Padre Island for 21 years is what started Christin's love for the hospitality industry. While bartending in Austin she had a random idea to open a dessert forward lounge. After architecture school and 3 years of hard work and fundraising, Christin finally opened her dream, Nightcap. Her goal is to provide everyone with a fun and comfortable night out. So come hang! :)
EXECUTIVE CHEF - DREW DUNSTON
Drew Dunston was born and raised in Virginia where his love for freshly grown vegetables and food began while farming and picking vegetables with his family. From there he started cooking at country clubs at the age of 16. Drew moved to Austin to attend Le Cordon Bleu and upon graduation he began working at Paggi House where he was promoted to Head Chef after 2 years. After Paggi House closed its doors Drew moved to Chicago where he worked with Chef Ryan McCaskey at the 2 Michelin Star Acadia. In between his work at Acadia, Drew wanted to further his education by working with Chef's at Next, Moto and Tru in Chicago before moving back to Austin to be Executive Chef at Nightcap. Where he continues to challenge himself to put out modern, innovative dishes.
SOUS CHEF - ADAM WINTERS
At a young age Adam Winters discovered his love for creating delicious dishes for his family. Anytime there was a meal to be prepared Adam was always the one eager to do the cooking. After he realized it was a talent he wanted to make a career out of he packed his bags and moved to Texas to attend the Texas Culinary Academy. After graduating he received an externship at Paggi House, where he worked for 2 years. Adam left Paggi House to open Second Bar + Kitchen and Bar Congress with David Bull. After another 2 years he was recruited to open Trento in West Lake. Having known Drew from Paggi House, he was then recruited to become the Sous Chef here at Nightcap.
ASSISTANT GENERAL MANGER - JACOB ANDARY