Rebecca Meeker, Chef de Cuisine, Congress
Inspired by a family friend, Rebecca Meeker knew from an early age that a career in culinary arts was her calling. She was only 18 when she made her first foray into the professional food world at the five-star Driskill Grill in Austin, Texas, under the guidance of Executive Chef David Bull. In 2002, she left the Driskill Grill to attend the California Culinary Academy in San Francisco. Upon graduation, Rebecca began working for the Four Seasons Hotels and Resorts, travelling with the company extensively and cooking at the Santa Barbara, Austin, San Francisco and New York properties.
In 2006, Rebecca joined the opening team for L’Atelier de Joël Robuchon in the Four Seasons New York. There she worked with Chef Yosuke Suga as the restaurant garnered the James Beard Award for Best New Restaurant, 2007. She traveled to Taiwan in 2009 for the opening of L’Atelier and Salon de Thé in Taipei. Rebecca is quick to credit Chef Suga with teaching her the core of her culinary philosophy: work for your guests and value simplicity; let the ingredients speak for themselves.
Excited to return home to Austin, Rebecca has come full circle as she reunites with Chef Bull at Congress, where she is able to give back to the Austin community and do what she loves.
