Who we are and what we do

Our Story

We’ve been entertaining friends and family at Contigo Ranch for over 30 years. It is the countless hunting trips, weekend retreats, cattle roundups, barbecues, parties, horseshoe and washers tournaments, and pachangas that serve as inspiration for this restaurant. Since we can’t have everyone down to the ranch, we decided to do our best to bring the ranch to everyone in Austin.

At Contigo, we like to sit outside, we like to drink beer… and margaritas. We like to eat great food and appreciate friendly company and warm hospitality. We serve Fresh, Quality, Bar Food… which is basically how we like to eat. We make things that go well with beer and utilize the freshest ingredients we can find.

Our goal is to offer the community a place to relax, commune, and enjoy great food.
We hope you will join us.

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Ben Edgerton

Co-Owner

Ben hails from San Antonio, TX. After college he moved to New York City to work in advertising.

After 5 years he decided to move home… and open a restaurant. After years of mopping floors, washing dishes, pulling espresso shots, pouring wine, opening beers, delivering food, and managing restaurants, he partnered with Chef Andrew to open Contigo Austin.

Ben grew up working and hunting at Contigo Ranch in S. Texas. He has an extensive keychain collection. In his free time he is a soccer player, guitar picker, song writer, food appreciator, and one hell of a whistler.

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Andrew Wiseheart

Co-Owner – Executive Chef

Andrew is a native of San Angelo, TX. He went to school to learn some things about cooking.

He also traveled a lot to learn some more things about cooking. In-between his schooling and traveling he took time to work in some Michelin recognized restaurants in Napa, CA (La Toque, Angele).

He knows his way around a kitchen and a ranch, and is skilled in both crafts. This unique combination is reflected in the menu at Contigo Austin.

In his free time he is a goat roper, beer maker, wine drinker, water tank builder, and all around good guy.

 

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Sawyer Lewis

General Manager

Originally from San Angelo, Sawyer graduated from UT where she met her husband. Over the last decade, she has lived in (and eaten and drank her way through) Austin, Boulder, Chicago, Germany, Romania, and Houston, and back to Austin.

Always a lover of great food, she fell in love with the farm to table movement at SALT the Bistro with Chef Bradford Heap in Boulder and later Coltivare Pizza and Garden with Chef Ryan Pera and Morgan Weber in Houston.

When she’s not at Contigo making sure every guest feels right at home, Sawyer is on her patio enjoying a craft beer, adding some miles to her hiking boots, planning her next adventure, or spending some time with her husband and cat.

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Micheal Hamley

Chef de Cuisine

Micheal has been working in kitchens for the last 20 years.  He grew up in rural North Dakota on the Turtle Mountain Band of Chippewa Indian Reservation near the border of Canada.  The culture – a combination of French, Ojibwa and Cree called “Mitchif” or “Metis” – influenced Mike’s approach to cooking with respect for ingredients and his French technique. 

Micheal traveled, working in kitchens from Idaho to Minneapolis until settling in Austin nine years ago.  When he is not in the kitchen you can find him running Lady Bird Lake, at the gym, playing pool, painting or playing music. 

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Chance Ramsey

Assistant General Manager

Chance is from a small town called Louise, TX. He attended Texas State University in San Marcos and started his first restaurant job at 19 as a bartender. Although Chance graduated with a degree in Mass Communications he decided to pursue a restaurant career. After managing several restaurants in Wimberley, Chance moved to Austin and was hired as part of the opening staff at Contigo.

Chance enjoys traveling and is obsessed with pubs – he’s been to Ireland and the UK twice just to explore them. He has a dog named Inari who is essentially his child. Chance is certain that he could live the rest of his life eating nothing but sandwiches and be totally fine with it.. and never drives without having his ’90’s Alternative’ Spotify station playing.

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Davis Turner

Sous Chef

Davis was born and raised in Portland, Texas, where he grew up fishing the local Corpus Christi bays and discovering a love for food at a young age.

 Davis first moved to Austin to attend culinary school and work on techniques. Shortly after school he moved to San Antonio to work for James Beard nominee Bruce Auden at Biga on the Banks. Bruce helped get Davis to the Colorado Vail Valley, where he developed a love for French cooking.  He later returned to Austin to join the team at Franklin BBQ.

 In his spare time Davis likes to travel and spend time with his long-time girlfriend and dog – searching for new swimming holes in the hill country and state parks.

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Will O’Neal

Junior Sous Chef

Will was born in San Antonio and grew up in Wimberley, Texas. He worked at several restaurants in Wimberley before moving to Austin to seek new experience. 

Although cooking food for guests is his passion, there’s more to Will. Away from work he loves playing any kind of board game with his friends and taking his dog, Kosmo, to rivers and parks around Austin. 

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Nicole Cruz

Bar Manager

Nicole grew up in South Austin, where her love of food began in her grandmother’s kitchen. She studied English at UT Austin, where her love of beer and fortified spirits was first sparked. 

As a teenager, Nicole started working in Austin’s restaurant industry. She spent her formative bartending years behind the stick at the iconic, now shuttered, Katz’s Deli on W. Sixth Street.

At Contigo, Nicole spends her time interacting with guests and creating specialty cocktails with the bar team. She loves fine food and drink, great fiction, sing-alongs and travel. 

In the news

Contigo © 2015 • site by strejde

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Walk-Ins Welcome!

Reservations are not required for Contigo…just come on in!

Large Groups & Private Events

Limited priority seating available for parties with 8 – 12 people. While we do our best to accommodate all large groups, due to capacity limitations, we are unable to fulfill all requests.