Another VOX Table highlight is the innovative beverage and cocktail menu created by award-winning Beverage Director Madelyn Kay. Whether diners desire a small bite and a craft cocktail before a Friday night show, or a complete five-course meal with wine pairings, VOX Table is the perfect neighborhood restaurant to wine and dine, Austin-style.
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. Chef Joe’s formal culinary training began at the California School of Culinary Arts, and continued with a move to the acclaimed Le Cirque 2000 in New York City. He served as Sous Chef at Montrachet, followed by a move to Miró in Santa Barbara – where the quality of the cuisine was noted in numerous reviews including a feature in Art Culinaire magazine. Hungry for new challenges, Chef Joe headed to Spain to work at Zuberoa in San Sebastian, an acclaimed two Michelin-star restaurant known for its traditional Basque cuisine. He returned to Los Angeles as Sous Chef at Patina, and worked with José Andres to open the much-lauded SLS Hotel/Bazaar Restaurant. Chef Joe most recently served as Executive Chef at Eleven Plates and Wine, and is looking forward to sharing his philosophy of cultivating relationships with local farmers and purveyors to produce food focused on sustainability and freshness, and bringing VOX Table’s highly anticipated cuisine to Austin.
Joe's love for 80's NuWave music is astounding.
Chef Timothy Roberts honed his skills in the world’s top Michelin restaurants from New York to Hong Kong alongside the world’s greatest culinary masters, including Jean Georges Vongrichten, Michael White, David Burke, Nobu Matsuhisa, and Gordon Ramsay. His culinary and pastry creations have been featured in the Michelin Guide, Art Culinaire, The James Beard House and numerous publications including New York Magazine, Elle Magazine, Cosmopolitan Magazine, and Asian Hotel and Catering Times. Chef Timothy is known for his science meets art philosophy towards food and is always bringing the unexpected to VOX Table's desserts.
Vincent was born and raised in Houston, TX to a large family where he was surrounded by diverse food and cultures. Vincent was plucked by an IT firm that recognized his administration and development capabilities. A successful career in tech development gave him the freedom and opportunity to pursue his passion of travel and discovering food cultures around the world. In 2011, Vincent came to Austin and began the process of taking his passion and turning it into a tangible restaurant project. When not at VOX Table, Vincent enjoys golfing, BBQ-ing, and fishing.
Vincent has a Water Buffalo named after himself at an amazing Texas Ranch. Don't worry, the buffalo is a protected free roamer.