TODD DUPLECHAN
TRIO
98 San Jacinto
Austin, TX 78701
512.685.8048
Originally interested in a career in architecture, Todd Duplechan’s desire to create stunning works of art has always been evident. Luckily for Four Seasons, his focus changed from buildings to a decidedly smaller canvas – the dinner plate – when he was 18 years old.
Growing up in Dallas, Duplechan’s affinity for cooking can be credited to his parents. “My family places high importance on knowing how to cook,” said Duplechan, whose sister is also a chef.
These early familial influences eventually led to a position at a Dallas barbecue restaurant, followed by formal training at the Art Institute of Colorado. After earning his culinary arts degree, Duplechan worked at Tommy Tsunami in Denver, Co., where he learned the unique skill of sushi making.
Seeking to broaden his experience and culinary reach, Duplechan left Colorado to work at restaurants in Atlanta, Ga. and the Grand Cayman islands, followed by a six-month staj in Europe that included time on a Tuscan olive farm.
Duplechan switched gears in 2003, moving from Italy’s bucolic countryside to the bustling streets and busy kitchens of New York City. Working first as sous chef at Danube, an Austrian restaurant led by world-renowned Chef David Bouley, Duplechan transferred across town in 2004 to become chef tournant at Tabla. There, he learned new techniques and concepts alongside restaurateur Danny Meyer and Chef Floyd Cardoz.
In August 2005, Duplechan became the executive sous chef at The Core Club – an invitation-only club serving New York City’s elite. There, he was charged with executing the vision of consulting chef Tom Colicchio, best known for the Craft and Gramercy Tavern dining concepts.
Boasting a resume and culinary contacts many chefs would trade their favorite knife set for, Duplechan’s decision to move to Texas may have seemed an unlikely next step. But according to the young chef, he was drawn by Austin’s growing reputation as a dining destination and the city’s budding farm-to-table food scene.
A strong proponent of using fresh, organic produce whenever possible, Duplechan has quickly forged relationships with Central Texas vendors, becoming involved with farmer’s markets and Edible Austin, an Austin magazine devoted to illuminating responsible agricultural methods and exposing diners to local food sources.
His interest in sustainable food is reflected in the menus he creates as chef de cuisine at Four Seasons Hotel Austin. In this role, Duplechan is responsible for managing day-to-day operations and forming the kitchen’s philosophy. In 2007, he will also be tasked with assisting Executive Chef Elmar Prambs in the much-anticipated launch of Trio, the Hotel’s new restaurant opening in August 2007.
Stars Across Texas Grand Tasting
