Meet Covey’s Austen Schindler

At just 26 years old, Austen Schindler was named executive chef at Covey this spring.

A Charlotte native, he originally came to Wilmington to study finance at the University of North Carolina Wilmington, but after taking a part-time job as a dishwasher at Spoonfed Kitchen, he became enthralled with restaurant culture.

The dynamic, fast-paced environment of the kitchen and the camaraderie among staff pulled him in and the idea that success in the kitchen came from hard work and creativity rather than degrees or formal education appealed to him.

“I did an internship with a hedge fund in Boca Raton, and that pretty much sealed the deal,” Schindler said. “I came back and switched corners.”

Once stepping off the finance path, Schindler dove into food, attending the culinary program at Cape Fear Community College and logging time in the kitchens at PinPoint, manna and The Green House, all of which led to his role as sous chef and now executive chef at Covey.

Schindler admits that having a background in finance has been helpful in his new role.

“I’m definitely still spreadsheet proficient,” he joked.

At Covey, Schindler’s menu of elevated comfort food reflects his upbringing and family influences. His mother’s fried chicken is a dish he fondly acknowledges he’ll “never out-cook,” and many of his family’s traditional meals find their way onto Covey’s menu with modern touches. Schindler speaks warmly of his childhood memories, like preparing green beans with his grandmother on Thanksgiving and cooking with his uncle, who shared a love of experimenting with new recipes on the grill.

Covey’s brunch menu offers an elevated version of an omelet his father used to make and a nod to his mother’s favorite dish: shrimp and grits. These dishes highlight Schindler’s ability to turn traditional, down-home meals into memorable, elevated experiences.

Schindler works with local purveyors such as Red Beard Farms, Three Little Spats Oyster, Black River Organic Farm, Farmage, Terra Vita and Wholesome Greens to create weekly features around what’s available. He draws heavily upon ideas from his sous chef, Chris Rodgers, who has experience in Michelin-starred kitchens in New York and San Francisco, and other cooks at the restaurant who bring a wide range of experience and creativity to the table.

“I’m very big on using my team and the camaraderie of bouncing ideas off of each other, learning from each other,” Schindler said.

Covey releases a new menu bi-monthly, and Schindler uses Covey’s weekly features as a way to help flesh out the new menus, taking into account what will be seasonal in the coming months.  His personal favorite foods include oysters, fried chicken and barbecue, all of which are often showcased in the weekly features as well as on the seasonal menus.

Beyond the inspiration Schindler gets from his family and culinary team, he also looks to chefs he admires, such as Sean Brock of Audrey and june restaurants in Nashville and Jeremy Fox of Rustic Canyon in Santa Monica. His love for Fox’s vegetable-forward approach has particularly influenced his cooking. Schindler often experiments with vegetables in creative ways, designing menus that celebrate the simplicity and depth of seasonal ingredients.

This fall, Covey will host several wine and food events:

• Sept. 19: Blackbirds Vineyards Tasting with Bill Schlissel, of Blackbird Vineyards
• Sept. 30: Pacific Northwest Wine Tasting with Chris Miller
• Oct. 9: Wine Dinner with Thomas Cuni
• Oct. 15: Wine “Trade Show” featuring four to six wine professionals and 15-20 wines for tasting and purchase
• Oct. 28: French Wine tasting with MP Jones & Jamie Trott

For more details on these events and to make a reservation, click here. Covey will soon add an additional night of service on Tuesdays beginning Oct. 22. Private event space is available, and the restaurant is now booking for holiday parties.