Meet Chef Ismael

Chef Ismael’s love for food began in his childhood backyard in Eldorado, West Texas, where he and his brothers bonded over the grill and grew a passion for Texas BBQ. Those early moments sparked a deep love for cooking.

He moved to Austin to study at Austin Community College’s Culinary Arts program and started working events with Central Market, including Austin City Limits (ACL) VIP area and the Kite Festival. These early gigs taught him that food could be more than a meal; it could be an experience.

Ismael went on to work at hotels like Hotel Van Zandt and Hotel ZaZa, where he grew his skills in both banquets and upscale restaurant settings. At Van Zandt, he connected deeply with Texas flavors, mastered smoked brisket, and fell in love with transforming simple ingredients into beautifully plated dishes. He learned every step from prep to creating fine-dining presentations that wowed guests.

One of his most popular dishes was his Braised Short Ribs, slow- cooked for six hours in red wine, demi-glace, and mirepoix, then finished with a rich red wine reduction. This dish became a seasonal favorite, requested year after year.

His skills led him to the Texas Capitol, where he served as the Chef for the Speaker of the Texas House of Representatives and the Texas House of Representatives. From healthy custom meals to West Texas Tomahawk Steaks, he cooked for celebrities, politicians, and high-level guests with the same heart and attention to detail.

As his reputation grew, he began catering for the Mexican Consulate, VIP events, weddings, private clients, conferences, and more. He also built strong partnerships with Chefs across Texas to create unforgettable culinary moments.

Today, Chef Ismael is the proud Co-Owner of Olive & Gold Events, where he brings his passion and heart to kitchens and events across Texas. Whether cooking for two or two hundred, he believes every plate should be filled with love and flavor that leaves a lasting memory.