Tracy Malecheck, brings her passion for seasonal ingredient-driven cooking to the table at her Austin neighborhood restaurant, Birdie’s.
Together with her husband and business partner, Arjav, Tracy has created the perfect spot for locals to hang. One can enjoy local produce and products paired with unique wine selections in a relaxed atmosphere inspired by Tracy’s culinary travels.
Originally from Houston, Tracy grew up just outside the city in Tomball. Growing up, she spent her summers on her Granny and Papaw’s goat and sheep ranch in West Texas. After graduating from the University of Houston’s Hilton College of Hotel and Restaurant Management, she moved to Spain, where she fell in love with ingredient-driven cooking.
When she returned, Tracy packed up her car and drove to Chicago where she spent a couple of years cooking at Lula Café before heading off to the Culinary Institute of America in Hyde Park, NY.
Once graduated, Tracy cooked in New York City at the award-winning restaurants Cru, Del Posto, and Blue Hill New York, before becoming a sous-chef at Danny Meyer’s Gramercy Tavern under James Beard Outstanding Chef winner, Mike Anthony.
In 2015 she was tapped to be part of the opening team at Untitled at the Whitney where she met her husband and business partner, Arjav. When they decided to leave New York, the couple selected Austin as their next stop. And, in July of 2021, Birdie's was opened. Together, they enjoy working with the local food community to offer simple, seasonal, American food inspired by the cooking and eating styles of France and Italy.