Another VOX Table highlight is the innovative beverage and cocktail menu created by award-winning Beverage Director JR Mocanu. 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.
Growing up in Southern California, Dom has been fortunate enough to experience the flavors of different cultures leading him into a love affair with food and flavors. Along with his Creole Heritage.. great food and a good 'ol' time have always been the focus of every family gathering. As a Chef he looks to create such experiences for guests through delighting their palate and satisfying their mood.
Dom enjoys pen-drawing swords on paper when he is creativity brainstorming.
Born and raised in Wisconsin, JR Mocanu has embodied the typical midwestern work ethic since he first stepped behind the bar at the ripe old age of 18. He was immediately consumed with bar culture and its rich history, voraciously consuming any and all related literature and publications with a Pac-Man like focus. At 21, JR completed the now legendary “BarSmarts” course designed by Dale Degroff and spearheaded the cocktail program at Merchant, one of the most innovative and influential bar programs in Madison, Wisconsin, if not the entire midwest. It was while working at Merchant that JR began to seriously hone his skills and develop his passion for housemade seasonal ingredients, classic technique, and top notch service. He has also accrued numerous industry awards and accolades, apprenticed at Tales of the Cocktail, and travelled the country working alongside several leading companies and brands in the biz. Most recently, JR co-founded a consulting outfit called “Three Count Beverage Company” which owns and operates the Barmadillo, a cocktail bar inside a meticulously retrofitted 1956 Airstream Safari.
Favorite Drink: Bee's Knees
Originally from Texas, Annabelle Turner was able to travel extensively, both through school and with her family, around Europe, Asia, Africa and the Middle East. Her favorite part of traveling was trying local cuisines, and there was nothing too odd or unusual for her to try at least once. Turner applied as a line cook at Paggi House, but the only opening there was for a pastry assistant. She landed the job and decided to take a chance. She found that desserts and pastries were her strong suit. After about a year, the original pastry chef left the restaurant. Turner swiftly took his place and has worked as a pasty chef ever since. In addition to Paggi House, Turner spent time working at Perla’s Seafood Oyster Bar, Vanilla Orchid Catering and Pastry Chef at Nightcap before securing a pastry chef position at VOX Table. Her desserts are decadent and without boundaries.
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.