An Austin native, born at St.Davids, and raised in the outskirts of the city, Daniel Keshvari calls Austin his home. At eighteen, Daniel became a part of the Austin downtown scene working at the night clubs located at the historic 6th street and Rainey street. He took an interest in business and serving the public, and as a student at Texas State University, studied business and communications.
At age twenty-one, Daniel moved into management in the service industry. Whether it was planning parties or managing the bar, Daniel was said to be the best in taking care of his clients and employees. Daniel is excited to open Tillery, his vision of southern relaxed hospitality with the fusion of modern and natural surroundings.
At Tillery, you will find Daniel behind the bar making his favorite cocktails or serving up draft beers, or perhaps outside conversing with patrons or mingling with the crowd. Come, sit at the bar and enjoy the view of the river. Your time at Tillery will be a memorable one.
Born and raised in Queens and Nassau County, New York, Chef Justin Trapani’s first job at age 13 was for a renowned pickle monger. Cooking and catering throughout his college career at Pennsylvania State University, he was able to spend months abroad in Greece and France, earning degrees in writing, film, and classics.
Entering the Austin food scene 14 years ago, Justin quickly moved up the chain to become Sous-Chef of Zoot Restaurant in Tarrytown. Justin helmed the opening of Big Daddy’s Burgers, acted as culinary director for Brown Bag Delivers, and Executive Chef for the Embassy Suites Downtown, at all of which he was able to introduce classical French techniques and a more eclectic international spin to menus and kitchen operations.
Joining the Tillery team as Executive Chef, Justin is excited to begin this new adventure, and deliver to the community a delicious and casual Mediterranean-inspired menu.