Get to Know Executive Chef Stéphane Beaucamp
Q: What inspired you to go into the culinary industry?
A: I always had an interest in cooking, but after spending the summer vacation in Normandy at my uncle’s hotel and restaurant, I told my mom that I wanted to be a chef. She wasn’t excited at first, but gave me all her support and found the best culinary school and wrote a letter to Master Chef Claude Barnier from the Plaza Athénée to have me as an apprentice there.
Q: What is your favorite dish to prepare at the resort?
A: During my cooking classes, I love cooking paella because it is a fun dish to do, really entertaining, full of flavors and always allows a lot of guest participation.
Q: What’s your favorite tool or kitchen gadget to use right now?
A: I have a small ceramic mandoline, perfect for slicing vegetables paper thin. It’s easy to use and store.
Q: When you’re not preparing meals in the kitchen, where is your favorite spot in the area to go for an amazing meal?
A: For breakfast, I always go to Baguette et Chocolat. Anne Lise and Chi-Minh do an amazing job and the quality of the pastries and bread are even better than the Boulangerie where I grew up near Paris. I love ramen, so Ramen Tatsuya is my go-to place. Austin is full of amazing places, but some of my other favorites include Olive and June, Launderette, Odd Duck, Second Kitchen, Salt & Time, Loro Asian Smokehouse, Uchi for sushi and Hopdoddy for a great burger.
Q: What’s your favorite part about working at Lake Austin Spa Resort?
A: I have so many favorite parts. 1. The guests: Many of them are returning guests, so it’s like having friends and family visiting. 2. The location: I never get tired of the view—you feel that you are somewhere in Europe. It’s so peaceful! 3. The garden: Being able to walk a few feet from the kitchen and pick fresh ingredients is so unique.