Translated to ‘The Politician,’ Le Politique is both a nod to Austin’s roots as a capital city and an homage to Texas and French politicians, past & present, who roam these very streets. Specific inspiration was drawn from the Count Dubois de Saligny, a French diplomat known for being quite the rabble-rouser in 19th-century Texas. Vive les pigs!
With 9 years of experience already in the industry, Gerard Kenny decided to formalize his training and graduated from the Culinary Institute of America in Hyde Park in 2011 before completing a rigorous culinary apprenticeship at The Greenbrier. Through his training, Gerard learned discipline and technique through traditional French cuisine. He was awarded 8 nationally recognized medals during his apprenticeship, of which he is one of less than 350 to graduate since the program’s inception in 1957.
From there, Gerard moved to his wife’s home state of Texas, where he accepted the position as Sous Chef at the Inn at Dos Brisas in Houston, a luxury ranch resort focused on farm-to-table dining. He then served as Chef de Partie at Houston’s Four Seasons Hotel & Resorts in 2014.
In March 2015, Gerard joined the New Waterloo team as a sous chef at La Condesa. Under the guidance of Executive Chef Rick Lopez, Gerard (better known as G!) became ingrained in Austin’s culinary scene and was promoted to Executive Sous Chef in 2017.
After three formative years at La Condesa, Gerard was named Executive Chef of Le Politique in June 2018. At the helm of the brasserie, he returns to his fundamentals and training in classic French cuisine.
Melissa Carroll graduated from the French Culinary Institute in Campbell, California in 2012, before returning to Illinois to work at London Tea Room in downtown St. Louis. Her first experience in a professional kitchen, she was named head pastry chef and led a team of three cooks. She finished her art degree at Southwestern Illinois College and continued her foray into the culinary world at Peel Wood Fired Pizza in her hometown, a 400-seat restaurant and brewery. There, she was the restaurant’s only pastry cook in addition to working several savory stations.
In 2015, Carroll moved to Austin and soon joined the New Waterloo team as a pastry cook at South Congress Hotel under Corporate Executive Pastry Chef Amanda Rockman, a James Beard Foundation Award Semifinalist. Carroll was promoted to Pastry Kitchen Supervisor in December 2016 before transferring to Le Politique in August 2017, where she served as opening Pastry Sous Chef under Alyssa Hurlstone.
Carroll was promoted to Pastry Chef of Le Politique in May 2018, overseeing the restaurant’s pastry program and adjoining patisserie. She enjoys striking a balance between sweet and salty flavor profiles in her dishes, and is always seeking the next unique flavor combination that hasn’t been done before.