2 Dine 4

ENLIGHTENED HOSPITALITY

OUR CHEFS


Head Chef
Rene De Leon

Rene De Leon’s passion for cooking has taken him around the world and shaped him into the chef he is today. Starting with a culinary education at the New England Culinary Institute in Vermont and resulting into a dynamic career with some of the world’s most iconic chefs.

Right out of culinary school Rene moved to Boston to work with Food & Wine Best New Chefs Steve Rosen at Salts in Cambridge and Michael Leviton at Lumiere thereafter. After a stint at Jean Roberts at Pigall’s in Cincinatti De Leon arrived in Chicago in 2005. There he landed a position on the line at Moto, a restaurant known for its technological innovation and attention to detail.

In 2007 he joined world-renowned chef Grant Achatz at his Michelin-starred restaurant Alinea. He contributed to a team that achieved #1 restaurant in America as well as #6 in the world in the “The world’s 50 best restaurants”. During De Leon’s time at Alinea they were also awarded three Michelin stars and the James Beard award for Best Service in America. After almost seven years with the group, he was as a sous chef at Next restaurant which was awarded the James Beard Award for Best New Restaurant.

De Leon was instrumental in collaborations Alinea did with chefs Thomas Keller at the French Laundry and Daniel Humm of Eleven Madison Park. He was also able to spend time in many kitchens throughout his career highlighted by time with Rene Redzepi at Noma in Denmark as well as Jordi and Joan Roca at el Celler de Can Roca in Spain.

Most recently De Leon was working with the Michael Mina group as a corporate Executive Sous Chef. Working with Michael Mina gave Chef Rene the opportunity to work on many concepts including the Four Seasons DIFC in Dubai & opening Stripsteak in Honolulu.


Pastry Chef & Kitchen Manager
 Claudia Vital


2 Dine 4 Fine Catering pastry chef Claudia Vital is a native of Nievez Zac, Mexico where she learned her love of baking from her grandmother. Years ago, Claudia traveled through her native Mexico to hone her craft. She backpacked for two years through nine states of Mexico- learning the history, food and culture of this diverse country. In Chiapas, she learned about bread. In Puebla, tamales, moles, bunuelos, tortillas, and pazol.
Claudia has been with 2 Dine 4 Fine Catering for 10 years, where she has made her tamales for congress members and cooked for the Pebble Beach Golf tournament. She continues to refine her craft, creating loyal customers addicted to her pies, breads, sweets and authentic Mexican cuisine. 



OUR COORDINATORS


Ricky Olmedo
General Manager

General Manager and former Executive Chef of 2 Dine 4 Fine Catering, Ricky Olmedo is a graduate of The University of Houston, Hilton College with a degree in Hotel and Restaurant Management.

After graduating from college, Ricky moved to Austin where he has worked in several restaurants, then got into the Austin catering scene working for the top caterers, landing at 2 Dine 4 as the Executive Chef 2001. He has gone away and come back, having spent nine out of 15 years at 2 Dine 4, now working as the General Manager to ensure each catering event is seamless and special.



Abby Ogan
Catering Coordinator

Abby has been working in the hospitality industry for over 10 years, spending the last two as a catering & event sales manager in Illinois. There she had the pleasure of planning all types of events, ranging from New Year's Eve celebrations for hundreds of people to intimate dinners for two, and everything in between. As a recent Austin transplant Abby is excited to join the team at 2 Dine 4 and can't wait to help you with your catering needs.


OUR FOUNDER


photo by Casey Woods

photo by Casey Woods

Stephen Shallcross

Stephen moved to Austin in 1990 and lays claim as to official Austinite status as he has lived here longer than he's lived anywhere else.  After graduating from UT with a double major in Government & Sociology he was eminently qualified to tend bar with the best of them. And while he contemplated grad school, he figured what's the point once you've figured out how to make the perfect Tom Collins.
He began 2 Dine 4 fine catering with two friends from Baton Rouge in 1994 and the adventure that is catering has captured his attention ever since, taking him to many an exotic local. Under Stephen's leadership the 2 Dine 4 team has traveled to many colorful locations, catered hundreds of parties and events, and delivered its signature "Enlightened Hospitality" to a host of satisfied clients.