IMPRESSIVE LINEUP OF CULINARY TALENT JOINS GERALDINE’S, SET TO OPEN FALL 2015
Kyle McKinney, Jesse DeLeon and Stephen Bonin Join Executive Chef Frank Mnuk in Bringing Contemporary Austin Fare to Rainey Street
AUSTIN, TEXAS – July 20, 2015 – Kimpton Hotels & Restaurants is delighted to announce three new additions to Geraldine’s growing food and beverage team; Executive Pastry Chef Kyle McKinney, Sous Chef Jesse DeLeon and Sous Chef Stephen Bonin. With extensive experience in some of the city’s most celebrated restaurants, Kyle, Jesse and Stephen join Executive Chef Frank Mnuk to bring fresh, contemporary Austin fare to historic Rainey Street. Geraldine’s bar program will work in accordance with the food, featuring an innovative cocktail and spirits menu and a locally driven craft beer list. The restaurant, located on the fourth floor of the upcoming Hotel Van Zandt, is set to open fall 2015 and will offer daily live music with spectacular views of Lady Bird Lake.
Kyle McKinney, Executive Pastry Chef
Originally from San Antonio, Kyle McKinney moved to Austin, Texas after accepting a position as a Sous Chef for Hilton Hotels. Following his tenure with Hilton, Kyle worked at Maiko Sushi Lounge and the Mansion at Judges’ Hill before landing a position at the Four Seasons Hotel. While at the Four Seasons Hotel, Kyle appeared on the Food Network’s Food Network Challenge and assisted at the US Pastry Competition, walking away with the Showmanship Award.
Most recently, Kyle served as the Executive Pastry Chef at the award-winning restaurant, Barley Swine. During his 3 year tenure, Kyle played a crucial role in positioning Barley Swine as one of the top eateries in the nation, earning a “Best Pastry Chef” nomination from Food & Wine.
Kyle’s unique culinary background is evident in the inventive, yet playful, dessert menu at Geraldine’s. Menu highlights include: PB&J Pop covered in milk chocolate with peanut butter mousse, fig jam and caramelized popcorn; Beet Panna Cotta with rye crisp, lavender crumb and Hay Ice Cream and Ice Coffee with coffee granite, goat milk sorbet, espresso soil and hazelnut.
Jesse DeLeon, Sous Chef
A 13 year veteran and graduate of the New England Culinary Institute in Montpelier, Vermont, Jesse DeLeon brings a unique culinary perspective, and refined cooking techniques, to the Geraldine’s kitchen. After launching his career at the historic Windsor Court Hotel in New Orleans, Jesse relocated to Austin, Texas to serve as Chef de Cuisine at Zoot, where he earned a coveted four-star rating from the Austin American-Statesman.
Prior to joining Geraldine’s, Jesse worked as the Executive Sous Chef at Austin’s critically-acclaimed Italian restaurant, Vespaio.
Stephen Bonin, Sous Chef
A graduate of Le Cordon Bleu, Stephen Bonin joins Geraldine’s with a resume boasting some of Austin’s top restaurants. Following his work as a sous chef at épicerie café, Stephen served as the Executive Chef of Mizu, and as the Chef de Cuisine of The Driskill Hotel. Most recently, Stephen worked as a Sous Chef at nationally acclaimed restaurant, Odd Duck.
Geraldine’s will be open for breakfast and dinner service seven days a week, in addition to Sunday brunch. For more information on Geraldine’s as it is available, please visit www.facebook.com/geraldinesaustn.
ABOUT GERALDINE’S
Opening fall 2015, Geraldine’s is located on the fourth floor of Hotel Van Zandt, the latest concept from the Kimpton Hotels & Restaurants. In homage to its Rainey Street location, the restaurant is named after the street’s famous former resident, Geraldine the guinea fowl. In addition to its contemporary Austin menu and cocktail program, Geraldine’s will feature daily live music and breathtaking views of Lady Bird Lake. The menu, curated by Chef Frank Mnuk, offers seasonally-driven dishes inspired by the flavors of the city. Designed as a shared dining experience, Geraldine’s encourages customers to socialize, taste and share bites from a variety of small plates and select few large format dishes.
ABOUT KIMPTON RESTAURANTS
Kimpton has over 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders that offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Wines are chosen with a nod toward artisanal and sustainable selections by Master Sommelier Emily Wines and signature cocktails are created by expert local bartenders. Kimpton restaurants also demonstrate a dedication to preserving the environment through the use of local and sustainable ingredients, including adhering to the Monterey Bay Aquarium’s Seafood Watch guidelines; the use of compostable “to go” packaging; and recycling and composting practices. With concepts ranging from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in the nation’s capital, each Kimpton restaurant is as distinct and expressive as its location. For more information, visit www.KimptonHotels.com/dine.
