WORD ON THE STREET
“Their mind meld has produced a dazzling, frequently changing menu that has deep roots in Mexican tradition but also takes space walks into the creative stratosphere.”
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“The hard-knocks restaurant world discovers wellness.”
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“‘Long-term, can my professional life also provide a healthy lifestyle?’ asks Austin-based chef Philip Speer.”
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“Speer didn’t set out to create a running club, but he realized there was a need for connection that went beyond the late night, bar-fueled lifestyle to which many in the restaurant industry are accustomed.”
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“Chef Philip Speer got his start in the culinary world at the young age of 17, when he chose to work in scratch bakeries. He spent five years learning the craft of baking in Austin and Houston before switching over to restaurants. ‘Following that path gave me more tricks in my bag to bring into the restaurant kitchen.’”
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“Instead of making post-shift drinking the focal point of employee camaraderie, Comedor places pre-shift activities at the core of its company ethos. From Thursday morning yoga to a company-wide running group, Speer and Ball have made it their mission to provide healthy, stress-releasing outlets to their employees.”