Bite. Taste. Yum.

Chef Matthew Stallings is a native of Harrisburg, PA who ran away from winter and loves Central Texas. Professionally, Chef Matt has been a part of the leadership team of the Hilton Harrisburg and its DiRoNA and Wine Enthusiast awarded restaurant, The Sheraton Dallas, and The JW Marriott Austin in addition to some Boutique hotel properties in the Marriott Family. He is currently the Executive Sous Chef of Kalahari Resorts in Round Rock, TX, and enjoys the challenges of running such a large operation and watching families make great memories.

Chef Andrew Kamrai comes with a wealth of over 25 years of accumulated culinary knowledge. He got his start after high school working as a dishwasher, but quickly showed promise and was promoted to the role of sushi helper, where he learned he had a true passion for culinary arts. From there, Andrew went on to work for many outstanding sushi establishments, including an intense 3-month training stint for a Michelin–starred restaurant while serving as a head pastry chef in Las Vegas. Chef Andrew joined the Kalahari team from Fresno, CA.

Chef Daniel started his career early, working as a busboy at a local Red Lobster in high school, and moved on to eventually graduate from Johnson & Wales University, balancing working at Carrabba's Italian Grill after class. Daniel gained experience at a local pizzeria, Sandpearl Resort, and Starwood Hotels at the Fort Lauderdale Beach Sheraton, and became a Junior Sous Chef, overseeing three outlets and the banquets for the property. Wanting to run his own kitchen, Daniel opened Margaritaville Hollywood Beach Resort as chef tournant, eventually becoming Chef de Cuisine of Landshark Bar & Grill. Daniel eventually settled in Austin and was part of the opening team of Kalahari Resorts Round Rock as Chef de Cuisine of B-Lux.

Originally from Lubbock, TX, Adrian Coy was raised in a Mexican-American family. Working hard and taking pride in everything he does has been embedded in him and his family’s foundation. “Early in my childhood, my grandparents owned and operated El Nene’s Restaurant. That restaurant has immeasurable value in our family history and the memories are still alive today. Little did I know that I would one day go to culinary school, graduate, and have the successes that I've had in my restaurant career. As Chef and General Manager of Cinco Nino’s, it has been an honor to provide the best possible experience. Thank you all for your support, and enjoy the Kalahari Food & Wine Festival 2023!"

Chef Kurt has orchestrated grand banquets and fine dining experiences, crafted delectable pastries, mastered the art of sushi, and even delved into craft breweries. This wide-ranging experience has made him a well-rounded chef with a deep understanding of various culinary traditions and techniques. He currently holds the position of Senior Sous Chef at B-Lux Grill & Bar, located in the heart of Round Rock, where he is pivotal in creating exceptional dining experiences, overseeing kitchen operations, and mentoring the next generation of culinary talents.

CJ found a passion for food at an early age growing up in the heart of south Louisiana. “There is lots of great food in Cajun country, but the best can’t be found in any restaurant, it’s all about home cooking.” The truth is, CJ never thought about cooking professionally growing up. But when he realized how much he wasn’t being fulfilled in engineering school, he discovered that more than anything else he loved to cook. He attended culinary school at Auguste Escoffier School of Culinary Arts. From there he joined Kalahari’s team and helped open Kalahari Resorts in Round Rock in 2020, and began working at B-Lux Grill & Bar. He now helps run the banquet culinary team as Sous Chef.

Toby Gayton comes from a Hispanic family and had the privilege of being raised in the great state of Texas. Food and family has always been a way of life for him. “My passion for food started at an early age when I had to finish my little sister’s plate. Growing up, men in the kitchen were a common site for me, considering my father and grandfather were the two best cooks in my family. Wanting to prove myself, I embarked on a culinary journey spanning 20 years.” Chasing good food, and learning from great chefs has given me the opportunity to provide the best service possible at Kalahari Resorts as the Chef de Cuisine of Sortino’s Italian Kitchen.

Kerra Stanley is the chef de cuisine for Kalahari Resorts at Zulu Grill and has been with the company for about three years. She loves encouraging her team to be creative and enjoys bringing a family culture to Kalahari. Her inspiration started with her grandmother, who motivated her to pursue culinary education at Texas State Technical College, and she continued her education in hospitality management at McLennan County Community College. Kerra Stanley's goal is to have her own event venue that will provide all services in one location, being able to provide great hospitality, experience, and tasty food that brings out good vibes. She wants to inspire her daughter and team to follow their dreams no matter what life throws at them.

Ana Luna-Compos was born and raised in Austin, Texas. She began her career in high school, interning with Sheraton Austin and JW Marriott. After graduating she worked full-time as a cook at Edge Pool Kitchen and Banquets Garde Manger. She eventually moved to Kalahari Resorts, advancing from Cook to Sous. “It has been an amazing ride and I can't wait to see what the future holds.”