I think what defines most chefs is being relentless.
Originally from Mexico City, Chef Alma Alcocer came to Austin in 1989 by way of Le Cordon Blue culinary academy in Paris. After lending her skills to a brief stint in catering, Alcocer found herself working at nationally-recognized fine dining restaurant, Jeffrey’s, in Austin. Under celebrated Chef David Garrido’s skillful hand, Alcocer thrived in his collaborative environment that encouraged team input on the regularly evolving menu. Alcocer quickly moved through the kitchen from sous chef to executive chef upon Garrido’s departure.
In 2009, Alcocer left Jeffrey’s to work as Chef de Cuisine for Chef Miguel Ravago of famed interior Mexican restaurant, Fonda San Miguel. Alcocer’s world class training fit seamlessly into the most accomplished Mexican restaurant in Texas. Alcocer enjoyed showcasing the flavors of Mexican cuisine with fresh produce from the restaurant garden as well as other local ingredients. Additionally, Alcocer facilitated the opening of Austin’s Tacos-N-Tequila, a concept from Dallas-based Blue Mesa Grill. Her expertise in staff and kitchen management led to a smooth and vibrant opening, operating as a finely tuned restaurant.
Longtime friend, Carlos Rivero, asked Alcocer to join the team of Austin Tex-Mex favorite, El Chile. After working together, it quickly became evident to both that a restaurant of Alcocer’s own was long overdue. The two crafted a plan to create a concept that would blend her classical training with her Mexico City roots for a homespun take on authentic Mexican dishes, and El Alma was born.
Today, Alcocer can be found at El Alma concocting new creations that reflect her own style as well as the evolving palates of Austinites. Diners are greeted with her infectious smile and inviting hospitality, as if you were dining in her own home.