One of the biggest things that I've learned in the industry is just being open to criticism. I feel like overall its just someone trying to teach you something, so just like taking everything as a learning experience.
Home is the Rio Grande Valley in South Texas for Stephanie Garcia, executive chef of Dai Due Taqueria in Austin, Texas. And, she draws on her memories of cooking in the kitchen with her grandmother in Harlingen, Texas, as inspiration.
After high school, Stephanie was unsure of her career direction but was certain of one thing: She loved to cook. Stephanie decided to attend the Texas Culinary Academy in Austin, and after graduating moved back to South Texas to manage the kitchen at Colletti’s in Harlingen.
Before she knew it, Austin was calling again. She returned in 2013 to hone her skills at Vespaio. After four years of growth and experience, Stephanie decided to move on and accept a sous chef position at Dai Due Butcher Shop & Supper Club.
Not long after, she was promoted to executive chef of Dai Due Taqueria, located in downtown Austin’s first food hall, Fareground. At Dai Due Taqueria, Stephanie works with heritage corn, locally-milled flour, locally-sourced wild game, pastured animals and fresh, seasonal fruits, herbs and vegetables from local farms.