Michael Fojtasek

Chef Michael Fojtasek's culinary philosophy at Olamaie is deeply rooted in a modern interpretation of Southern food, informed by generations of family cooking and profound respect for culinary history. His approach is a sophisticated meshing of old and new techniques, driven by a desire to evoke the "soul" of Southern cuisine while continuously evolving. Influenced early on by Alice Waters' "Chez Panisse Vegetables" and later by Edna Lewis's "The Taste of Country Cooking," Fojtasek emphasizes hyper-local, seasonal ingredients, viewing Southern food not as a fixed rulebook but as a living concept, a cuisine, and a way of life that constantly adapts. His personal background, steeped in visits to family in Jackson and Memphis, intrinsically links Southern flavors with feelings of family and adventure. A steadfast proponent of localism, Fojtasek is committed to supporting small, local growers, believing that diversity in sourcing is paramount. He regularly advises growers to "do what they do best," allowing their produce to dictate the ever-changing menu at Olamaie, a practice that shifts frequently to reflect Texas's distinct and often challenging seasons, like its "hot as hell summer." This dedication extends to a long-term vision of complete self-sustainability, encompassing in-house butter production from proprietary dairy and sourcing fresh fish from self-operated fishing boats. While dedicated to from-scratch excellence, Fojtasek also demonstrates a pragmatic mastery, recognizing when a superior commercial ingredient, like Hellman's mayonnaise, serves a dish's flavor profile and texture better than a house-made alternative, thereby reducing unnecessary variables. Beyond ingredients and technique, Fojtasek's philosophy embodies a deep sense of cultural stewardship. He consciously strives to avoid appropriation, particularly acknowledging that Southern food's origins often lie in cultures not his own, such as Black and Mexican culinary traditions. He aims to be a "conduit," thoughtfully sharing history and giving proper credit, as seen in his efforts to celebrate unheralded cooks like Edna Lewis. This intention fosters a sense of community, warmth, and inclusion, where food becomes a connector and a "belief system" rather than just a set of guidelines. He seeks to keep the "soul" in the food, ensuring it retains a "life within it" and feels familiar, an authentic touchstone for diners. His work is a testament to tenderness for humanity, history, and the communal spaces food creates. Chef Michael Fojtasek's technical style is a masterclass in modernizing Southern tradition through a "rebirth of old" techniques, drawing inspiration from his extensive collection of over 400 cookbooks. His approach prioritizes seasonality and locality, allowing the freshest produce from small Texas growers to dictate his frequently changing menu, a practice he describes as playing "off them." He champions a pragmatic precision, notably in his acclaimed, "one-of-a-kind" biscuits, which he calls "the bridge between a modern restaurant approach and Old School methods," emphasizing the critical role of "fat and cold" ingredients and meticulous technique. Fojtasek ensures the "soul" remains in his food, avoiding over-manipulation so that each dish feels alive and authentic. He highly values dairy ingredients like butter, cream, buttermilk, and crème fraîche as irreplaceable elements in his kitchen. His approach to flavor and plating involves presenting classic Southern tastes in sophisticated, often unexpected ways. Dishes feature ingredients like locally sourced Texas beef, simply prepared with Jacobsen Salt, allowing its inherent quality to shine. The menu boasts poetic descriptions for dishes that seamlessly blend tradition with contemporary refinement. Legendary signature dishes include his renowned Biscuits, the elegant Crab & Sunflower Salad with tomato aspic, cucumber, and sorrel, the innovative Carolina Gold Rice Hush Puppies with country ham, spring onion dip, and aigre doux, a refined Hoppin’ John featuring Sea Island red peas, smoky likker, and a soft-boiled egg, and the Dewberry Hills Farm Chicken with succotash, sungold butter, and chicken jus. He also notes a constantly evolving "boiled peanut" dish as a creative highlight.

Career

• Cook at FINO, Austin
• Student at Culinary Institute of America, Napa Valley
• Chef at Abacus
• Chef at per se
• Chef at Lincoln Ristorante
• Chef at Son of a Gun, Los Angeles
• Founder and Executive Chef at Olamaie, Austin
• Executive Chef at Maie Day, Austin
• Leader of Operations at Gimme Burger
• Executive Chef at The Albert Hotel, Texas Hill Country