Simmons has also introduced creative culinary experiences to The Woodlands with his unique “ CollaborEIGHT” dinner series that partners him with local and national culinary talent. Sharing space with TRIS is Chef Summons’ passion project, Cureight, a luxurious eight-course tasting menu concept that changes weekly and is paired with hand-selected wines. Offering an explementary dining experience, Chef Simmons’ menu combines worldly flavors from his extensive travels with classic culinary techniques, paired with re-envisioned classic cocktails, select craft beer, and ever-evolving new and old-world varietals. Named after his beloved daughter, everyone from his team to restaurant guests is treated like family. In 2018, the Hubbell & Hudson Bistro concept transitioned into ‘ TRIS’ to elevate the dining scene in The Woodlands’ Waterway square. Adamant in wanting to tell a story through his cooking, Simmons is very simplistic in delivery using light, but flavorful ingredients that allow the natural flavors of the food to express themselves. In 2010, following the closing of Tesar’s, Simmons was quickly invited to join the culinary team at the newly opened Hubbell & Hudson Market & Bistro, whereby 2012 he was promoted to executive chef. Upon Chef Tesar’s departure from the restaurant, Simmons caught a once-in-a-lifetime break, and with the support of the ownership, management, and customers, all of whom he had built strong relationships with, jumped on the opportunity to lead and redirect the kitchen in their newfound positions. With a desire to return to fine dining, Simmons left Dallas for The Woodlands to assist Chef John Tesar to open his eponymous restaurant, Tesar’s Modern Steak & Seafood. In 2009, after his stint at The Mansion, working at BlackFinn in Dallas provided an insight into casual dining scene for Simmons. Simmons worked the chef’s table at The Mansion for three and a half years, first honing his craft under James Beard award-winning Chef Dean Fearing, and later, John Tesar. It was there that Simmons found a reverence for fine dining and respect for the skills and success of master chefs. Turned away almost daily over the course of several weeks due to his lack of restaurant experience, his persistence finally paid off, and he was offered an internship. After graduating, he moved to Dallas in hopes of working at the famed Mansion on Turtle Creek. Upon high school graduation, Simmons immediately pursued a culinary degree attending Le Cordon Bleu College of Culinary Arts in Austin.
As a child growing up in Arlington, Texas, he bonded with his mother while they made dinner together after she arrived home from her first job of the day and before departing for her second. Originally from Texas, Executive Chef Austin Simmons took to the toque at the tender age of eight.
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