After graduating college, inspired by Alice Waters’ The Art of Simple Food, Janie moved to Austin, Texas to attend Le Cordon Bleu College of Culinary Arts. She gained experience at several Austin establishments before accepting a prep position at locally-focused Dai Due Butcher Shop & Supper Club. Only two months later she was promoted to Sous Chef, then within the year Chef de Cuisine and eventually Executive Chef!
Under her leadership, Dai Due has been named as the #2 restaurant in Austin (Austin American Statesman, 2022), one the top 25 restaurants in Austin (New York Times), has been nominated for Best Restaurant by Culturemap, received a 9/10 review from The Infatuation and honored with a Michelin Green Star and Bib Gourmand, among many other accolades.
We were thankful to get the chance to talk to Janie before Field Guide this year and hear why the Central Texas food scene and growers are so special to her.
Field Guide: When you’re sourcing ingredients for Dai Due, what values do you prioritize for those purchases?
Ramirez: Our top priorities when sourcing are building relationships with local growers who care deeply for the food they grow and the land they farm. We prioritize sustainable growing methods, organic and non-GMO practices and humanely raised animals.
Field Guide: Outside of the restaurant, are you personally involved in any food-based projects or organizations?
Ramirez: Yes, outside of the restaurant I am involved in Les Dames d’Escoffier Austin Chapter. It is an organization of women in the culinary, beverage and hospitality industries that serves the community and supports other women in the food world, raising money and awarding scholarships for continuing education. It is a wonderful group of women who continually raise up one another to achieve their own goals and help others achieve theirs.
Field Guide: What do you think makes the Central Texas food scene unique?
Ramirez: The ever changing, and many times harsh, landscape makes the Central Texas food scene unique. It is a great community of chefs, farmers, ranches, brewers, wine makers and hospitality workers that all have such a passion for food. It’s exciting to see and be a part of it.
Field Guide: What were some of your favorite dishes to eat growing up? Where do you get your inspiration for new menu items?
Ramirez: Some of my favorite dishes growing up were anything with shrimp, pollo de fricase, dirty rice, rice in general and sandwiches. Inspiration for new dishes comes from so many places. When a new item comes into season, it’s easy to get excited. The lack of ingredients also brings its own kind of inspiration. You want to make something, it’s not available, so you come up with ways to get the flavor or texture that you were originally looking for but through a completely different ingredient. I read cookbooks all the time. I also love to go out to dinner and travel and try food from other chefs and areas. See how other people are interpreting ideas, dishes and ingredients.
More news and announcements are coming soon for Land to Larder, including a sneak preview of the 2025 menu! If you haven’t purchased tickets for this year, you can do so here.