A veteran in the kitchens of private clubs and luxury hotels, (most recently the historic Driskill Hotel in his native Austin, Texas), Chef Halverson incorporates local, artisanal and organic products into prasino’s breakfast, lunch and dinner menus. Armed with a culinary arts degree from Le Cordon Bleu, Halverson jump-started his career in 1995, working under the guise of celebrity Texas chef David Bull at the five-star Driskill Grill in Austin’s historic Driskill Hotel. In 1999, Halverson was named sous chef at La Valencia Hotel, overlooking the Pacific ocean in La Jolla, California. From here, Halverson went on to lead the kitchen as executive chef at Chive restaurant in San Diego. He returned to Texas in 2004 as executive sous chef at Houston’s exclusive Coronado Club and, in 1996, Halverson lead the world-renowned Jean-Georges Vongerichten Bank restaurant in Houston’s Hotel Icon. He returned to his roots as chef de cuisine at The Driskill Hotel in 2008, prior to being named executive chef at prasino. Chef Halverson sources the finest products for his menus, such as Eggland’s Best ® organic eggs for baked goods and breakfasts items and Niman Ranch ® antibiotic and hormone-free meats for sandwiches and entrees. All seafood and shellfish - from line-caught Alaskan black cod to Tasmanian salmon - are sourced from 100% sustainable and environmentally-friendly purveyors. And, vegan, vegetarian and gluten-free selections are woven throughout the menus. prasino http://chicago.foodmafia.com/restaurant/5054 Photo by Lara Kastner
Since the menus are seasonal I don’t usually get one particular dish but I do really like the chorizo stuffed dates at Avec
chorizo stuffed dates
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