Executive Frank Mnuk oversees an impressive team at Hotel Van Zandt's restaurant.
Geraldine’s kitchen pulled from Austin’s best talent pool (FROM LEFT): Executive Chef Frank Mnuk (formerly of Uchi), sous chef Jesse DeLeon (formerly of Vespaio), sous chef Stephen Bonin (formerly of Odd Duck), and (NOT PICTURED) Executive Pastry Chef Callie Speer (formerly of Swift’s Attic, Delish Bakery, and Wu Chow).
Austin can be treacherous turf for out-of-town business operations. But the folks behind the new Hotel Van Zandt did their homework before unveiling restaurant/lounge Geraldine’s. A powerhouse culinary team is helmed by Executive Chef Frank Mnuk, the former operations chef at Uchi, who has worked in some of America’s best kitchens—Eleven Madison Park in New York, L20 in Chicago, and The French Laundry in Napa Valley under the mentorship of Thomas Keller (which he describes as the experience that first taught him “how hard-core and serious this business is”).
For Van Zandt—a contemporary, 319-room Kimpton hotel on Rainey Street with a rooftop pool—Mnuk’s menu will feature oversize plates best shared among the table family-style. “I’ve never done them before,” Mnuk says. “I’ve played the meals out in my head over and over, and every time I refer back to Game of Thrones. Like, big iron and silver platters with all sorts of craziness going on.” 605 Davis St., 512-476-4755