Biography of David Bull

Austin, Texas: the live music capital of the world and home to Willie Nelson, the Dixie Chicks, and Stevie Ray Vaughan. But music is not the only art that thrives. To Executive Chef David Bull of the Driskill Hotel, food is alive and thriving in central Texas. Bull’s art of creating impeccable cuisine changes with the times and like music, appeals to the multitudes by offering a vast array of tastes and flavor harmonies. As one of Food and Wine Magazine’s Best New Chefs, David Bull exhibits his culinary expertise each day for international visitors and Austin locals alike. “Stuffy is out. Pretentiousness is out,” he says. The Driskill Grill offers Bull’s “Contemporary American Cuisine with comfortable hospitality,” and serves what some would call Texas’ finest cuisine.

Bull’s culinary career began at 10 years old; he sliced garlic bread at Olivieri’s, his grandparents’ restaurant in upstate New York. “We were always busy, my whole family was there, and the sights and smells of the kitchen became a part of who I was and who I was going to be. When it came time to choose a career, culinary school was the natural choice.” Upon graduation from the Culinary Institute of America, Bull enjoyed the advantage of already having had some experience. For the next five years, Bull worked at the acclaimed Mansion on Turtle Creek in Dallas Texas, moving through the ranks. He soon found himself serving as the youngest sous-chef the Dallas Hotel had ever employed.

Bull joined the Driskill Hotel in 1999 and has since brought national acclaim to the Driskill Grill. “The attention we have received is due to an incredible group of people working towards the same goal; it would be impossible if everyone weren’t on the same page and didn’t possess an immense amount of passion. We all realize that this is an art form that lasts only a few minutes. If you find yourself becoming content when it comes to creating food, that’s when you have lost your edge.” He believes that eating is more than just a pastime; rather it is an entirely sensory experience. “It involves the taste and presentation but it’s also important to understand the smell, the texture, the contrast, the ambiance; all these together create memorable cuisine.” He uses his belief in a positive attitude and humble demeanor to encourage his staff to take real pride in their work. “Explaining how and why each technique and ingredient is involved is much more valuable than telling my staff only what they should do. Bull recognizes that in a community as diverse as Austin, “It’s important to know for whom you are cooking, to know who is sitting in your restaurant. We attempt to exceed our guests’ expectations in every circumstance, no matter what the request. If it’s possible, we will do it,” Bull proudly states.

Bull maintains a serious countenance while at work in the Driskill Grill, but he admits that when he gets home, he wants only the basics. “Sometimes there is nothing better than a perfect grilled cheese sandwich” he says. Naturally, his wife and three sons get spoiled with expert cookery every now and then, but mostly Bull enjoys creating meals with his family and getting his three sons involved in the process. “They have a lot of fun in the kitchen when we cook together. When my boys get to put their two cents in, they are much more likely to eat what we make, and that’s always a good thing.”

During his time at the Driskill Grill, Chef Bull has received numerous awards and accolades. The Grill received a rating as Austin’s #1 Restaurant from the Austin American-Statesman, which has consistently awarded Bull’s Driskill Grill Five Stars. AAA granted the Driskill Grill a Four-Diamond Award. Along with naming Bull one of their 10 Best New Chefs, Food and Wine Magazine named the Driskill Grill one of the top 50 Hotel Restaurants in the United States. Chef Bull is grateful for all the praise, but he remains focused on keeping people happy. “All of the awards are incredible accomplishments, but it is important to stay focused and set your standards according your guests’ responses, not stars and diamonds. It is a privilege to be a part of people’s lives, creating memories and sharing in their special occasions by bringing joy to the table. We pride ourselves in that privilege and if people leave happy and we exceeded their expectations, then we have done our job.”