Camp Lucy

Rob McMahon, Executive Chef

By Kimberly Giles

What food trends are you inspired by looking forward in 2019?

We have always, and will continue to make the guest experience the most important thing at our events. With that in mind we are excited to incorporate more interactive guest stations in the upcoming year. This gives the guests an opportunity to really get involved with their meal and create a memorable (and tasty) experience.

Any plans to incorporate something new on your plate for 2019?

Yes, we will be focusing on expanding our off-site operations and working on new and innovative physical presentation infrastructure to update our current programming.

Top 3 ingredients you can’t live without?

Kosher salt, butter and onion.

What community organization are you inspired by or plan to be involved in for 2019?

Being a supportive member of our industry and community is a top priority for our company as generosity is one of our core values. We like the empty bowls project locally here in Dripping Springs and Austin, but donate regularly to local shelters and food banks when we are able. We also host monthly dinners for members of Marbridge, a non-profit residential community that offers transitional and lifetime care to adults with a wide range of cognitive abilities.

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