Executive Chef Ryan Gossett

Chef Ryan Gossett hails from Chanute Kansas, with 15 years of culinary experience before joining Finn & Porter in 2009. His talent for creating Asian, European, and Mediterranean inspired dishes has made him an extraordinary addition to our restaurant. Expect to be visually delighted, as his dishes are as wonderful to look at as they are to eat.  

Chef Gossett cooks with passion because he sees how the food experience brings diners such great satisfaction.   His promotion of ‘direct from farm to table’ food preparation has resulted in fresher foods, and the use of locally-grown products.   This conscientious ideology was influenced by the fresh vegetables from his grandmother’s garden he had the unique pleasure of tasting as a child.  His family also influenced his unrivaled creativity, as watching his big brother create delicious meals as a child lead to him to do the same.  He would later go on to develop his skills as a leading chef, including cooking in fine-dining establishments in Minneapolis-St. Paul, prior to joining us.

Sushi Chef Triet Huynh

Chef Triet Huynh, head sushi chef, has established himself as a major force in the Austin sushi scene.  A graduate from Can Tho University in Vietnam and The University of Texas at Austin, Huynh’s diverse educational background only adds to his uniqueness as a leading sushi chef. 

In addition to his distinctive background, Chef Huynh has traditional qualifications as well.  His experience includes being trained under TARU, a very traditional sushi master who opened the first sushi bar in Austin.  His hard work, creativity, and determination lead this former server of 20 years to Finn & Porter in 2006.  While his now famous sea dragon, gauguin, and tomato mozzarella rolls are staples on his menu, he is not limited by traditional sushi ingredients.  His sushi is delicious, one of a kind, and will leave even the most seasoned sushi lover amazed.