Raised in British Columbia, Canada, Chef Skyler Gauthier of Haywire makes Texas cuisine better than most native-born Texans. He creates partnerships with local farms and ranchers to bring locally sourced ingredients straight to the menu inspired by all of the regions in Texas. Skyler has created a menu that’s anything but expected. Texas farm raised beef hold high praise on the menu, but Skyler really loves to cook low and slow, to develop the flavors and really transform the ingredients. Items like the Slow Smoked Bone-in Beef Short Rib, served with TX Whiskey BBQ sauce, melt in your mouth and explode with flavor. Cornmeal Fried Texas Gulf Oysters draw inspiration from South Texas, while Kolaches and Queso are a nod to German influences. Elk may be a departure from traditional proteins, but one bite of Skyler’s Mini Elk Tacos will make one wonder why you can’t find elk on every menu. On a cattle drive, ranch cooks had to get by with what they had, so in the spirit of that grit and ingenuity Coffee Cake in a Can is baked and served in a tin can. Gauthier trained in the culinary arts at the Art Institute in Dallas, then spent years honing his chops at The Old Hickory Steakhouse at The Gaylord Texan, Sullivan’s Steakhouse, Del Frisco’s Grille, and Papp as Bros Steakhouse before joining Haywire in 2019.
