Austin George started his culinary journey in his youth cooking with his grandmother, a student of the late Chef Henri Charpentier. She took him around the world to taste and experience what she called “true dining”. At 15 he started scooping ice cream at Haagen Dazs and never left the service industry.

At college, school was a second priority to reading cookbooks and cooking for his roommates and neighbors until one day deciding to forgo regular academics and pursue a degree at the California Culinary Academy in San Francisco. Eating in the city of food was an education in itself and he soon moved on to work for two years for one of Food and Wines best new chefs of 2000 at the lauded restaurant, Aubergine.  Stints followed as a cook and sous chef until opening The Port in 2007 to rave reviews and four stars from the OC Register in an article that said, “…if I do have to pass [through OC] again, I hope it’s because I’m going to Port.”

Most recently, Austin spent a short time at the two Michelin starred Providence in LA and has now brought his new revelations in cuisine to the pop up concept …DU BOIS.

Chef George’s diverse menus with an emphasis on seasonal haute cuisine and fresh seafood are a direct reflection of his travels and ocean-side upbringing.

wtf is this?