Mon–Thur 5-11p • Fri–Sat 5p-12a
HAPPY HOUR Mon-Thurs 5-6:30p
BRUNCH Sun 10a-2p
Chicon is a neighborhood restaurant in east Austin, located on E. 6th St.
We are part of the EdgeWise family, which also includes Contigo and Contigo Catering.
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 and later Chicon.
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.
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 menus at Contigo and Chicon.
In his free time he is a goat roper, beer maker, wine drinker, water tank builder, and all around good guy.
Dana joined Contigo in 2011 (and Chicon in 2016), after many years spent in the food and beverage world. Previously she worked for notable restaurants and chefs in Houston, Seattle, and Austin including John Sheely of Mockingbird Bistro and the Vallone Family (Tony’s, Anthony’s, La Griglia).
Her introduction to the industry began while in school for studio art at the University of Houston. Inspired by her food and wine experience, she later returned to school, this time at the Art Institute of Houston to hone her cooking skills.
When Dana isn’t making sure everyone who steps into Chicon has an incredible experience, she is cooking, drinking wine, gardening, playing with her dogs, and/or remodeling her house with her husband Kevin.
PJ was born in Memphis, Tennessee and lived all over the south as a child before his family moved to La Vernia, Texas (a small town southeast of San Antonio), which he still considers home. His love for food comes from fond memories of suppers at his grandparents’ house and barbecue competitions with his dad.
PJ found his way into the kitchen at age 17 and never looked back. He worked his way through some of the best kitchens in San Antonio before moving to Charleston, South Carolina to work under Chef Sean Brock at the acclaimed McCrady’s Restaurant.
In his free time PJ enjoys going to Farmer’s Markets, drinking craft beer and cooking anything possible over an open fire.
Erin began her career in the restaurant industry in Boston. Most notably, she was the General Manager/Beverage Director for the Salty Pig. This is where her fascination with applying culinary techniques to the beverage world began to develop. Eventually, her desk started to look more like an old-timey apothecary than an office. It was then that Erin decided to delve deeper into the creative aspects of the bar industry and left Boston for the ever-evolving, consistently weird city of Austin.
In the fall of 2014, Erin joined the opening team of Gardner as a bartender. The drink program she helped develop at Gardner focused on using seasonal ingredients prepared using culinary techniques. Erin continued on as bar manager through the transition from Gardner to Chicon. Currently, Erin and her team at Chicon work to develop innovative drinks that showcase not only their creativity, but the wide array of edible offerings grown here in Texas.
Patrick grew up in Western Massachusetts, where he got his first kitchen job as a dishwasher in a local restaurant. After graduating from Longmeadow High School he attended Johnson & Wales University Culinary School where he earned a B.S. with a Concentration in Leadership Studies.
In 2014, after working in various restaurants around Rhode Island and Boston, Patrick decided to leave New England and move to Austin.. because it’s a cool place and doesn’t snow here. He quickly landed a job at Qui where he eventually became Chef de Partie. Patrick credits a lot of what he understands about cooking and kitchen philosophy from working closely with many of the chefs there.
Patrick joined the Chicon team as Sous Chef in September of 2016.
Growing up in Dallas, Kendall would play quietly and happily for hours with her toy kitchen and present her guests ( often stuffed animals) with delicacies from her imaginary restaurant, “Buffet Every Day.” Sharing counter space with her mother – herself no slouch in the kitchen – Kendall quickly learned a multitude of culinary tricks. After graduating with a BFA in Theatre Arts (no surprise here) from Loyola Marymount in Los Angeles, Kendall realized her future was in pastry.
Kendall was on the opening team of Contigo Austin as their pastry chef in 2011 and endowed the position with joy, passion, and lots of love for three years. After some time away, she has returned home to the family of Chicon, Contigo, and Contigo Catering.
Kendall enjoys hiking, painting, reading scientific books about animals, and looking after her three very well-fed rescue cats: Finn, Frank and Vivi (aptly named for Vivien Leigh in Gone With The Wind). She also enjoys travel and sojourns frequently to Paris, where she stages at local boulangeries and patisseries just to learn new skills. And to eat the bread & cheese, of course.
Shandon grew up in Sonoma County, beginning his career as a chef in his family’s restaurant nestled in the rolling hills of Northern California’s heartland. He worked for restaurants throughout Sonoma and Napa County and developed a strong love for agriculture, wine and the way food connects us to our land and each other.
Shandon moved to Austin seeking new and unfamiliar experiences, finding a home away form home in Austin’s burgeoning farm to table community.
Chicon accepts a limited number of reservations each night and leaves a plentiful amount of our seating open for walk in guests. Reservations can be made online for parties up to 16 guests.
Reservations are not required for Chicon… just come on in!
Large Groups & Private Events
While we do our best to accommodate all large groups, due to capacity limitations, we are unable to fulfill all requests.
For groups over 16 people please contact the restaurant at firstname.lastname@example.org to discuss availability options.
Please call us for a reservation, we’d love to hear from you!