Jack Allen Gillmore: the Creative Force Behind Jack Allen’s Kitchen
Jack Gillmore
Jack Gillmore grew up in the valley in Brownsville. He did not have aspirations of being a chef at a young age (as is so often the case with today’s chefs). But he worked at various restaurants in Brownsville for the same reason most teen work, he needed spending money!
He moved to Austin to attend UT but first started at ACC. While in school, he worked at Shadows restaurant on Anderson Lane. This was the first time he met Larry Foles and Guy Villavaso. Then it was off with Larry and Guy to the first Chez Fred on Guadalupe. And the idea that cooking could be a career choice began to take shape. He moved on to Fredericksburg for a few years and had the opportunity to work with some master chefs. It was at that point that things fell into place for him. He realized his passion for the craft.
Next it was back to Austin and a brief fling with the mercurial Ronald Cheng at El Chino which blended Southwest and Chinese fare. When El Chino folded, Larry and Guy called him about a new restaurant concept they were going to call Z Tejas. Jack didn’t get the job as exec chef starting out: but the founders soon realized that they had a tremendous resource at their disposal. And Jack became exec chef. And Z Tejas became a monster hit. As Z Tejas successfully grew, Jack assumed the role of training the chefs at the other locations around the Southwest. He worked closely with Tom Kamm at that time and the two forged a close friendship, often discussing the idea of doing their own restaurant.
That opportunity finally arose about three years ago. The two received financing from investor Gerald Daugherty. They took a look at the location of the original Y Bar and Grill in Oak Hill, a location that had housed a number of failed restaurants. But they liked the site, and thought they could make it work with some good old fashioned Texas comfort food. Moving at warp speed, they opened just four months after they initially saw the location. And amazingly, for the first time in years, a restaurant in the Oak Hill area suddenly had a wait!
Jack Allen’s Kitchen showcases Jack’s passion for combining different textures and flavors in his signature dishes. The Smashed Guacamole (which I am addicted to) is made from scratch and the pumpkin seeds and cotija cheese are great touches. It is one of chef’s favorites. He is also very proud of the Fish Tacos and the Spinach Gorgonzola Ravioli (also one of my favs); not to mention his Chicken Fried Anything dishes!
He is a big, rugged guy with a powerful handshake but he laughs heartily and easily. His energy and passion, prime ingredients for any chef, are evident when one meets him. Both of Jack’s sons are in the business as well and the gene talent pool is evident. Bryce has won multiple awards at the helm of Barley Swine on S. Lamar and youngest son Dylan manages the Odd Duck Trailer that Bryce also started. Jack’s been married to wife Lou Ann for almost 30 years!
It’s fun to write a feel-good story like this given that I often have to cover more disappointing aspects of the local restaurant scene. But Jack Gillmore and Tom Kamm have hit a home run out in Oak Hill. Jack Allen’s Kitchen is a phenomenon and deserves all the accolades it’s gotten. And it all starts with the guy who wasn’t really sure at the beginning of his career that he wanted to cook for a living. The Austin foodie community should all be thankful that he made the right decision!
