15 Years in the Making

I recently had the pleasure of speaking with one of my favorite chefs, Rene Ortiz, at the Austin Food & Wine Festival in 2013. Best known for his work at La Condesa, Rene shared the story behind his newest restaurant, Sway, and explained how the project came together after years of planning.

Rene described the evolution of his approach to food and hospitality over the past decade and a half, from early kitchen experience to the moment he decided to open Sway. He spoke about building a team, refining a menu that balances bold flavors with thoughtful technique, and creating an environment where staff and guests feel welcome. That long arc of development—learning, experimenting, and refining—shaped the identity of the restaurant.

During our conversation he outlined the practical and creative steps involved in launching Sway: sourcing ingredients, designing a kitchen workflow, and collaborating with designers to shape the dining room. He emphasized the importance of assembling a dedicated team and giving young cooks room to grow while maintaining strict standards for consistency and quality.

Rene also talked about what excites him now—exploring Southeast Asian influences and applying them to contemporary American plates, emphasizing balance, spice, and brightness. He highlighted the role of seasonal produce and responsible sourcing, aiming to showcase ingredients at their peak without overwhelming them with heavy manipulation.

At the festival he cooked dishes that reflected Sway’s direction: dishes that layer savory, spicy, and tangy notes with thoughtful texture contrasts. He explained how the festival set offered a snapshot of the restaurant’s menu philosophy—approachable yet adventurous, rooted in technique but always seeking vibrancy and fun.

Beyond the kitchen, Rene discussed hospitality as an ongoing process: listening to guests, adapting dishes, and keeping service warm and authentic. His goal with Sway is to create memorable meals that feel both personal and exciting, where diners can discover new flavor combinations while still feeling at home.

Our brief time together provided a clear sense of why this project took so long to reach fruition. Fifteen years of experience, trial and error, and a commitment to craft culminate in a restaurant that reflects Rene Ortiz’s culinary voice. Sway is the result of patient development, a strong team, and a focused vision—an invitation to enjoy food that is thoughtful, dynamic, and built to last.