Executive Chef Joe Anguiano comes from a long line of cooks, and his heritage, combined with his extensive travels, has helped hone his culinary craft and philosophy, one that emphasizes cultivating relationships with local farmers and purveyors in order to craft food that highlights sustainability, freshness and flavor. Originally from Los Angeles, where his family’s revered tortilla factory gave him his earliest lessons in Mexican cooking, Anguiano received his formal culinary training at the California School of Culinary Arts in Pasadena, Calif.
Later, while working at Bistro 45 in Pasadena, Anguiano grew his passion for fresh ingredients as the food purchaser, often buying the freshest locally grown products from the local farmers market. Anguiano’s knowledge of preparing seafood grew under the tutelage of Chef Michael Cimarusti at the Water Grill in Los Angeles. A move to New York City landed him an enviable position at the acclaimed Le Cirque 2000, where Anguiano continued to refine his classical French culinary techniques. His later positions as sous chef under Chef Remi Lauvand at Montrachet, and at Miró, the flagship fine-dining restaurant at the Bacara Resort and Spa in Santa Barbara that he helped open, further contributed to Anguiano’s well-rounded culinary experience.
Anguiano’s next move, across the pond to Spain, allowed him to hone his expertise in traditional Basque cuisine at Zuberoa, an acclaimed two-Michelin-star restaurant. And his travels throughout Spain and France provided ample experiences with the regions’ lauded cuisine and wine. After returning to the U.S., Anguiano secured a position as sous chef at Los Angeles’ Patina, a well-regarded restaurant pioneered by Chef Joachim Splichal, and later as the executive chef for several area restaurants. He also worked as a top-notch caterer for the film industry in Los Angeles before working with celebrity chef José Andrés on the opening of the much-lauded SLS Hotel/Bazaar Restaurant in Beverly Hills, a boutique hotel that afforded Anguiano the opportunity to manage several food outlets.
Upon moving to Austin, Anguiano served as the executive chef at Eleven Plates & Wine in Davenport Village, where his experience and passion for food received much recognition from local and national press outlets. As the executive chef of VOX Table, a New American-style restaurant focused on handcrafted small plates highlighting farm-to-table ingredients, Anguiano is determined to surprise Austin diners with unique and flavorful dishes using the best ingredients Texas has to offer.