i. Biography
Bryce Gilmore has been Owner and Executive Chef of Barley Swine in Austin, Texas, United States, since 2010, and the work there is defined by exacting small plates rather than excess. Local farms sit at the center of that approach, giving the menu a direct line to the surrounding region and to the growers behind it. Gilmore has said, "It became very important to me where my food was coming from and establishing relationships with the people who were growing it." In practice, that means a kitchen built on seasonality, restraint, and a clear sense of place.
The Climb
JBF Chefs Boot Camp appears in Bryce Gilmore’s training before his move into proprietorship at Odd Duck Food Truck in Austin, Texas (2009–2012), where the shape of his work started to come into focus. That period established the habits that would carry forward: discipline, creativity, and a menu language calibrated to Austin diners without losing its own point of view. The cooking associated with Gilmore from that stage onward avoids ornament for its own sake, favoring balance and clarity instead. Today, Bryce is chef and owner of Barley Swine (since 2010) and chef and owner of Sour Duck Market (since 2018), continuing to shape Austin’s dining scene with an unmistakably steady hand.
Today
At Barley Swine in Austin, Texas, United States, Bryce Gilmore’s small-plates format remains the framework, with the emphasis staying on clarity rather than volume. He is also Owner and Executive Chef of Odd Duck in Austin, Texas, United States, and Owner and Executive Chef of Sour Duck Market in Austin, Texas, United States. Across those kitchens, his name is attached to a consistent set of priorities: ingredients first, local relationships, and a dish built to reflect the people and place behind it.
Signature
Bryce's signature dishes include shiitake pasta, strawberry jam daiquiri, and chorizo cinnamon roll. The common thread is a willingness to work familiar flavors into unexpected combinations without losing control of the plate. The naming carries a playful edge, but the execution implied by those dishes points to discipline and precision underneath.
In Their Words “I wanted to open a place where people can rely on, as far as knowing that everything they were eating was sourced responsibly.”
Profile updated July 2026
FAQ
Asked of Bryce
What is Bryce Gilmore's current role?
As of 2026, Bryce Gilmore is Owner and Executive Chef.
Where did Bryce Gilmore train or study?
Bryce Gilmore trained at JBF Chefs Boot Camp.
What recognition has Bryce Gilmore received?
Food & Wine Best New Chef (2011).
