Photo by John Anderson
This year's distinguished panel of judges includes:
Robb Walsh (Head Judge)
Three-time James Beard Award-winner Walsh is the author of
The Hot Sauce Cookbook and
The Tex-Mex Cookbook, and a partner in El Real Tex-Mex Cafe in Houston's Montrose neighborhood. Walsh is also a board member of Foodways Texas, a nonprofit dedicated to preserving Texas food history headquartered at UT-Austin. His upcoming book,
The Chili Cookbook, will be released in September by Ten Speed Press.
Randy Clemens
Clemens is a graduate of the California School of Culinary Arts and has written for
Gourmet, Saveur,
Wine Enthusiast,
Los Angeles magazine, and
Beer Advocate. He is the author of the bestselling
The Sriracha Cookbook and
The Veggie-Lover's Sriracha Cookbook, and co-author of
The Craft of Stone Brewing Co., all from Ten Speed Press, and is a Beer Judge Certification Program-recognized beer judge.
Paula Disbrowe
Disbrowe is a food writer whose work has appeared in
The New York Times,
Food & Wine, and
Cooking Light, among others. She previously served as the food editor of
Restaurant Business magazine and regional travel editor of
Southern Living. She is the author of four cookbooks, including
Real Cajun with Donald Link, which won the 2010 James Beard Award for Best American Cookbook.
Mando Rayo
By day, Rayo is a Latino engagement strategist, and by night he's a taco journalist. Through his contributions to the famed Taco Journalism blog, fans go behind the scenes with the trailers and taqueros who make it all possible. He and fellow taco blogger Jarod Neece are the co-authors of
Austin Breakfast Tacos: The Story of the Most Important Taco of the Day and the upcoming
Tacos of Texas to be published by the University of Texas Press.
David Garrido
European-born Garrido began his cooking career under Southwestern cuisine pioneers Stephan Pyles and Bruce Auden. For many years, Garrido was executive chef of Jeffrey's restaurants in Austin and Washington, D.C., and was also the former executive chef of Chuy's Comida Deluxe and owner of Garrido's. Recently he took over the former chavez space under the temporary name of dine. A new concept will be launched mid-September.
Alan Lazarus
Executive chef and co-owner of the highly acclaimed Vespaio and SoCo hot spot Enoteca Vespaio next door, Lazarus has long been recognized as one of Austin's top toques. After more than 35 years of cooking in Austin, one of his newest interests is organic gardening, raising herbs and tomatoes to be featured in his popular restaurants.
Lynda Berrios
A Wharton, Texas, native, Berrios blends her marketing and cultural anthropology background as the Texas local forager for Whole Foods Market's Southwest Region. Her career with Whole Foods began as a cashier, but her undying passion for bringing people together through food led her to her current role. Berrios is motivated by the passion and spirit she sees in small producers and artisans across Texas.
Brandon Watson
After a stint as a frequent contributor, Watson formally joined
The Austin Chronicle News staff in 2013, leaving a career in product management. Watson went on to become the Food editor and primary restaurant critic in 2014. This is his first year on the judging panel; he hopes he can keep up with the pros.
