Andrew Page, General Manager

Beginning his career at the age of sixteen in a Washington, DC area restaurant, Andrew attended the New England Culinary Institute in Vermont where he learned not only the techniques needed to succeed in the kitchen but also the theory behind creating simple, yet flavorful dishes. After graduating he returned to Washington, DC where he began to develop his own philosophy of food while working at New Heights and later Addie’s. In 2002, after moving to the Austin area, Andrew began working at Rose Hill Manor where he started to develop his philosophy of the sustainable restaurant. Focusing on simple ingredients provided by local producers and putting food theory to practice, Andrew began to realize that sustainability was not something simply limited to the garden. Five years later, Andrew’s dream of a sustainable restaurant is now being put to practice at the Bull and Boar. Fresh ingredients provided by local area farmers, ranchers, and processors combined with the responsible disposal of waste products will help to limit the impact that a restaurant has on the environment while supporting the local economy.

John Page, Chef

A graduate of Johnson and Wales, John joined the army and while serving a tour in Korea, made his way on to the Army’s Korea Culinary Arts team and from there the U.S. Army Culinary Arts team where he competed as an apprentice in the 2004 Culinary Olympics in Erfurt, Germany. After Korea, John was stationed at the Pentagon working at the Secretary of the Army’s dining facility. His service complete, John has moved to Texas to join his brother here at the Bull and Boar.