Austin chef named a 2025 Food & Wine Best New Chef in America

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  Published in Food and Wine on Tuesday, September 9th 2025 at 10:41 GMT by Austin American-Statesman

Austin Comadre Brings a Fresh Spanish‑Inspired Palette to Austin’s Culinary Scene

A new culinary star has quietly entered the bustling food market of Austin, and the city is already taking notice. Austin Comadre, a chef who has spent years refining his craft in some of America’s most celebrated kitchens, has launched a new restaurant that promises a “bold, yet grounded” dining experience: Panader. In the recent feature in The Statesman’s Food & Wine section, the paper takes readers on a tour of the chef’s journey, the restaurant’s design and menu, and what it means for Austin’s food culture.

From Roots to Rising Star

Comadre’s culinary pedigree is as impressive as his ambition. A native of Texas, he earned a B.A. in Culinary Arts from the Culinary Institute of America before traveling to Spain for a three‑year apprenticeship at the Michelin‑starred El Celler de Can Roca in Girona. “The discipline of a European kitchen, combined with the vibrant, bold flavors of Texas, shaped my identity as a chef,” Comadre explains in an interview with the Statesman. The article notes that his time in Spain taught him the art of seasoning with minimal ingredients, while his return to Austin kept him grounded in the local food scene.

Prior to opening Panader, Comadre was a sous‑chef at Uchi, a downtown hotspot known for its innovative sushi, and later a chef‑de‑partement at the New York‑based The French Laundry. These experiences, the Statesman notes, contributed to his meticulous approach to sourcing, plating, and the storytelling behind each dish.

The Vision Behind Panader

The name “Panader,” derived from the Spanish word for “baker,” hints at the restaurant’s concept: a fusion of rustic Spanish baking and modern culinary techniques. The Statesman article emphasizes that Comrade’s goal is to create a space where “the simple act of breaking bread becomes an art form.” His menu is split into two distinct sections: an open‑air bar featuring house‑made pastries and small plates, and a full‑service dining area offering entrees that draw from Spanish coastal traditions and Texan terroir.

A standout feature is the “farm‑to‑table” emphasis. Comadre partners with local producers—such as Blue Hill Farm in Williamson County for seasonal produce, and Riverstone Ranch for grass‑fed beef—to ensure each ingredient carries the flavors of the region. The Statesman links to the restaurant’s website, where a detailed sourcing map explains the origins of each dish.

The Menu: From Octopus to Oxtail

The menu is a vibrant tapestry of flavors, with dishes that reflect Comrade’s journey across continents. A highlight is the Crispy Octopus with Olive Oil, Lemon, and a Hint of Smoked Paprika, a nod to his time in Spain. The octopus is served with a small “bread” roll that can be dipped in the sauce, a clever twist that showcases his baking roots. Another favorite is the Saffron‑Infused Risotto with diced duck confit, which the Statesman describes as “a luscious, buttery masterpiece that balances earthy spices with a silky texture.”

For meat lovers, the Grilled Wagyu Short Rib is a must‑try. It is cooked to a perfect medium‑rare and finished with a dark wine reduction. The dish, the article notes, is “a testament to the chef’s mastery over high‑quality protein and his knack for pairing sauces that complement the meat’s natural richness.” The menu also offers plant‑based options, such as a Vegetarian Paella featuring wild rice, seasonal vegetables, and a smoky paprika broth, making Panader a versatile spot for all diners.

Dessert is not to be overlooked. The pastry line includes a Flan de Queso (cheese flan) that carries a creamy texture with a caramelized top, and a Tres Leches Torte that is “so light it almost melts in your mouth.” The Statesman links to the restaurant’s Instagram feed, where patrons share images of these indulgent creations.

Atmosphere and Service

Panader’s interior is a homage to Spanish taverns with a modern twist. The open kitchen design allows diners to watch the chefs in action—a feature that the Statesman highlights as a way to “create intimacy between the cook and the guest.” The décor is rustic yet elegant: exposed brick, wrought‑iron tables, and soft lighting that gives the space a cozy feel. A small bar area, complete with a selection of Spanish wines and a curated list of local craft beers, adds to the restaurant’s appeal.

Service at Panader is described as “attentive yet unobtrusive.” According to the article, the staff’s knowledge of the menu allows them to recommend pairings that elevate the dining experience. The restaurant’s website—linked in the feature—offers a reservation portal, and the Statesman notes that booking can be done in advance via phone or online, with priority given to local residents.

Reception and What’s Next

Since its grand opening last month, Panader has garnered rave reviews from both locals and food critics. In the Statesman article, a review from the Austin Chronicle is quoted: “Panader redefines the way we think about Spanish cuisine in Texas. It’s authentic, daring, and, most importantly, deeply rooted in the flavors of the land.” Additionally, the chef has received a nomination for the Austin Food & Wine’s “Rising Star” award.

Looking ahead, Comadre plans to expand the menu seasonally, incorporating dishes that reflect the local harvest. The Statesman links to an upcoming press release announcing a partnership with Baxter’s Brewery, which will produce a limited‑edition beer paired with the restaurant’s menu. “We’re excited to blend the craft of brewing with culinary artistry,” Comrade says.

Final Thoughts

Austin Comadre’s Panader is more than just a new addition to the city’s dining list—it’s a culinary statement that fuses the artisanal spirit of Spanish baking with the bold flavors of Texas. The Statesman feature paints a comprehensive picture: from the chef’s formative experiences across the globe, to the meticulous sourcing and creative menu, to the inviting atmosphere that invites guests to savor every bite. Whether you’re a seasoned foodie or a curious newcomer, Panader offers a memorable journey that’s sure to become a staple in Austin’s vibrant food scene.