Josh Watkins, Executive Chef, The Carillon

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  Executive Chef Josh Watkins brings a new dimension to simplified elegance through a unique combination of ingredients and a blend of contemporary and classical cooking techniques. Though a native Austinite, Watkins went to school at the California Culinary Academy in San Francisco, a city known for its culinary heritage. Returning to Texas, Watkins first worked under Chef William Koval at the French Room in the Adolphus Hotel, nationally recognized as the best restaurant in Dallas by publications such as The New York Times and Bon Appétit magazine. Making the move back to Austin, Watkins joined the culinary team at the historic Driskill Grill under the tutelage of nationally acclaimed chef David Bull. By the age of 23, Watkins earned the Chef de Cuisine position and later made an appearance on Food Network’s Iron Chef America alongside Bull where they battled celebrity chef Bobby Flay. Chef Watkins’ passion for farm fresh, ingredient-driven food led him to open The Carillon Restaurant at the AT&T Hotel and Conference Center in June of 2008. His unique approach to traditional foods and emphasis on using local, sustainable ingredients has caught the attention of food critics across the state.  In addition to running the flagship restaurant, Watkins also directs all of the hotel’s culinary programs including Gabriel’s Café, the OneTwenty5 Café, and all banquet and catering functions. As Addie Broyles of the Statesman put it, “Only a chef with Josh Watkins’ energy and excitement could pull off in a short time the opening of multiple dining venues at the new AT& Hotel and Conference Center on the south edge of The University of Texas campus.”