about colter

I’ve had quite a journey to becoming a chef. It all started at an IHOP during college, where I was also studying aerospace engineering and mathematics. From there, I moved to Denver, explored the wine scene, and eventually made my way to Portland, working in acclaimed kitchens like Le Pigeon, Proud Mary, and Tusk. When COVID hit, I found myself on a farm in Boulder, gaining a deeper understanding of the food system and agriculture. This experience led me to Austin, where I became the head chef at Two Hands and launched a popup series that eventually inspired me to open my own restaurant, “Elementary.” Named to reflect my inner child’s curiosity and love for learning, Elementary is a tribute to playful and flavorful global dishes, emphasizing Central Texas farmers and seasonality.

 

My time in Portland also marked a turning point, as I embraced sobriety and began focusing on balancing a passionate career in hospitality with my mental and physical well-being. Now, I’m dedicated to educating and encouraging others in the industry to adopt healthy habits while pursuing excellence in a competitive field.