In the fall of 2015, Chef Nicholas Yanes debuted his flagship restaurant, Juniper — an elegant, contemporary dining experience inspired by the effortless luxury of Northern Italian culinary traditions, rooted in the rich, seasonal flavors of Texas, with produce sourced as locally as our courtyard herb garden in East Austin. From nose-to-tail butchery and small-scale farming, to house made pasta and bread, our commitment to exceptional ingredients is exceeded only by our passion for exceptional hospitality.
Native Texan, chef Nicholas Yanes earned his Associates of Culinary Arts degree at the Western Culinary Institute in Portland, OR. His resume includes positions as creative director, chef de cuisine and consulting chef at various restaurants and country clubs including Nana, Dallas Fish Market, Oceanaire Seafood Room, Coyote Ridge Country Club in Dallas, the Uchi restaurants and St. Philip Pizza Parlor in Austin.
Mike Warnock brings more than 16 years of culinary experience and an esteemed pedigree to his role as the Culinary Director for Juniper. Chef Warnock received his education at the renowned Culinary Institute of America in Hyde Park, New York, before starting his career with David Burke at Fromagerie in Rumson, New Jersey. From there, he spent time at Burke’s Fishtail as well as EightyOne in New York City before making his way to The Little Nell in Aspen, Colorado. In 2014, Warnock had the opportunity to open a new French restaurant in East Austin, LaV. He worked his way from Sous Chef to Chef de Cuisine before finding a home at Uchi and Uchiko. Since then, Warnock has had a chance to be a part of the opening teams for Guild and The Carpenter’s Hall.
Through his years of study and practical application of the highest culinary standards, he has gained invaluable knowledge and experience in overseeing daily operations, training, and mentoring young cooks as well as developing and creating exceptional menus. At his current position as Culinary Director, Warnock oversees the back of the house operations and assists in development of future projects.
Designer, Mark Cravotta, and architect, Chris Sanders, sought to provide an urbane yet comfortable space in which guests are immersed in a feeling of luxury and the experience of sophisticated comfort. The expansive dining room is warmly illuminated and framed by twenty-foot timber ceilings, a hand-drawn Juniper tree, and a floor-to-ceiling glass wall, which looks out onto an open-air courtyard in the heart of vibrant East Austin.
Perhaps our most sought after dining experience, Juniper is also host to a nine-seat Chef’s Counter, where guests are treated to an intimate view of our open kitchen and the passionate work of our culinary team. As fresh pastas, specialty cocktails, and signature dishes are delicately composed, guests at our Chef’s Counter gain a unique insight into the heart of our restaurant, and to the intentional focus which propels us continually forward.