|
| Executive Chef Ryan Gossett Finn & Porter’s Executive Chef Ryan Gossett has been tutored by some of the most notable chefs in the country, but he has established himself as a maestro of the kitchen. Chef Gossett said he cooks with passion because he sees how the food experience brings diners such great satisfaction. He believes the perfect meal incorporates all of the taste senses, from salty to sweet, with various textures and temperatures. In addition, the presentation of the dishes must be visually appealing because “we eat with our eyes, also,” he said. He promotes the concept of “direct from farm to table,” which results in fresher foods and the use of locally-grown products. Texas flavors, especially spices, and seasonality are prevalent in his menu. Produce that is in season has its turn on the menu. Chef Gossett’s taste buds were influenced by fresh vegetables from his grandmother’s garden when he was a kid, but he also learned that cooking could be creative and fun by watching his big brother make macaroni and cheese from scratch and then top the dish with cut up wieners. Chef Gossett met his brother’s creativity by developing his own specialty -- fried peanut butter and jelly sandwich triangles. From that simple beginning he built his skills, including cooking in fine-dining establishments in Minneapolis/St. Paul, prior to joining the team at Finn & Porter. Finn & Porter has been voted as serving the “Best Steak” in Austin as well as the “Best Fine Dining” by users of Citysearch.com. Wine Spectator Magazine has also named Finn & Porter, for the past four years, as having “one of the best restaurant wine lists in the world,” and MSN.com has listed Finn & Porter as “One of the Top 10 Steakhouses” in the country. |
