Chef Kocurek Named Chef De Cuisine At Trace In Austin, Tx

On the heels of the exciting James Beard nomination for TRACE's Executive Pastry Chef, Janina O'Leary, the restaurant has some more exciting news....today they announce the new chef de cuisine, Chef Lawrence Kocurek. Please let me know if you have any questions, need more information, would like to arrange an interview, etc... Thanks! Chef Lawrence Kocurek Joins Team at TRACE as Chef de Cuisine 'Locally grown' Concept and Chef Make for Perfect Partnership February 26, 2013 (Austin, TX) -TRACE is thrilled to announce that Chef Lawrence Kocurek joins the team as the new Chef de Cuisine for the restaurant. An Austin native and former charcuterie purveyor, Kocurek comes on board at the helm of the kitchen bringing with him a unique arsenal of skills and relationships that weave seamlessly into TRACE's concept. Beginning today, Kocurek joins a talented culinary team at TRACE and W Austin including Executive Pastry Chef and recent James Beard Nominee, Janina O'Leary; W Austin Executive Chef Nadine Thomas; and Forager and sustainability champion, Valerie Broussard. Guests can expect a revamped menu reflective of Kocurek's French culinary training and commitment to locally-sourced ingredients by mid-April. "My journey to TRACE has afforded me the opportunity to learn from and be influenced by great programs, mentors and kitchens all with their own unique style. From those experiences, I've been able to mold a style of my own - one that focuses on how my guests feel when they eat. Ultimately, I want my food to be pleasurable, simple and good without fuss or pretense," notes Chef Kocurek. "I want the farmer, the forager, the hunter, and the fisherman to be represented at the table. It excites me to no end to have found a home at TRACE where those values are upheld and so I am eager to roll up my sleeves and get to work." Kocurek started his career training at the French Culinary Institute in New York. Following impressive apprenticeships, Kocurek spent time learning the ins-and-outs of the business from acclaimed chefs, Tien Ho, David Bull and Roy Yamaguchi. Working his way through and up the ranks of various New York and Austin kitchens, he went on to serve as the Executive Chef and Managing Partner at Roy's in Austin before opening his own business - Kocurek Family Charcuterie.

A passion project for the classically trained chef, his charcuterie business also afforded him the opportunity to drive every part of the process. As the owner, operator, chef instructor, charcutier and butcher, he helped raised his own pigs and harvested ducks, prepared charcuterie, managed relationships with local farms including major TRACE purveyors Boggy Creek and Springdale, and also oversaw the sale of the charcuterie at both Austin-area farmers' markets and restaurants such as Congress. After shuttering the business in late 2011, he moved on to serve as Chef de Cuisine at Stories Restaurant at Hyatt Lost Pines Resort and Spa Austin. "When it comes to TRACE's commitment to serving great food that's consciously sourced, we couldn't find a better fit than Lawrence" notes Sean Bradshaw, Director of Beverage and Food at W Austin. "He's not only a talented and passionate chef but he also brings a first-hand understanding and appreciation of the passion and hard work that goes into the local ingredients and products that we utilize. We are excited to see how his experiences will shape the new menu and guide the partnership with our on-staff forager." For more information about Chef Kocurek and upcoming happenings at TRACE, please visit www.TRACEAustin.com. Table reservations can be made by calling 512.542.3660. For media inquiries please contact Amanda Sprague with Cultivate Public Relations: Amanda@CultivatePR.com. About TRACE Wit