About Us
Fabrik is a reference to interconnectivity. We believe that even small acts in favor of sustainability can accrue into a more abundant future, defining the fabric of the world we share. The word fabrik also translates as factory, which pays homage to the effort of ongoing refinement applied to every level of the design and production of your dining experience.
Our menus are consciously crafted, inspired by the seasons, and curated to celebrate and showcase the diversity of plant-based cuisine.
With sustainability as a priority in our approach, we source produce and ingredients from local growers and provisioners wherever possible, and many of our garnishes and greens are sourced from our own hydroponic gardens and foraged finds. We aim to utilize as much of each ingredient as possible to reduce waste, and compost anything remaining.
We treat all of our ingredients with respect and reverence, and continually strive to reduce our footprint while providing a high quality, impactful experience for our patrons.
Chef Je Wallerstein
Executive Chef/Owner
Having been plant-based for over 20 years, Chef Je Wallerstein is deeply passionate about sharing cuisine that celebrates plants and showcases sustainable dining. Originally from the Boston area, Je has been in and out of restaurants for more than a decade - performing various front of the house and back of the house roles. In her 20’s, she worked as a professional food & travel writer, interviewing chefs and restaurant owners around the world and seeking out plant-based restaurants, street food, and regional ingredients to understand global flavors from a plant-based perspective.
While living in Australia, Je spent a year working with Chef Nathan Weston. It was during this time that she began experimenting with multicultural fusion, as well as exploring more advanced culinary techniques - a passion that would continually expand and mature with time into molecular gastronomy and fermentation methods. As she gravitated more into the world of fine dining, one of her most defining experiences was working for Chef Mike Warnock at Juniper Austin, where she absorbed invaluable insights under his leadership to hone her craft.
Eager to continually expand her horizons, Je has staged at Michelin restaurants in Berlin, London, and Copenhagen, gaining insight into the mixed influenced cuisine at Cookies Cream Berlin, New Nordic cuisine at ARK, and British cuisine at Frog by Adam Handling. Through meeting these pioneers in the plant-based fine dining sector, Je developed a deeper understanding of how to translate sustainable ethos onto the plate.
Chef Je has a Diploma in Plant-Based Cuisine from Le Cordon Bleu London and completed the Food Future Institute. She has learned tofu and ramen-making from the Japanese Chef Akemi Yokoyama and Korean Temple Food from Buddhist Monk Ven Beop Song. Through her global orientation and personal culinary mentors, Je endeavors to re-imagine what plant-based, sustainable cuisine can be, challenging assumptions by curating a tasting experience that is exciting and memorable, whether you yourself are plant-based or not.
Silas Wallerstein
Restaurant Manager/Owner
Silas is a product developer, production strategist, and multimedia fabricator, who has been in the professional design sphere for over a decade. He has worked alongside industry-leading brands and designers such as Cas Holman of the Netflix Abstract series, prominent NY based lighting design studio Allied Maker, and LA based furniture fabrication studio Ross Alan Reclaimed Lumber to name a few. Much of his contribution has been developing production strategies, maintaining client relations, and designing a wide variety of products, many of which have been featured in hospitality settings.
Marrying his passion for elevated food and hospitality, custom design and fabrication work, as well as his ability to create comfortable and positive relationships with clients and collaborators, Silas was excited to instill his expertise into a restaurant setting, helping to bring Fabrik to life through concept and physical creation. As the cofounder and front of house manager, Silas is thrilled to deliver unforgettable service and experiences for those joining Fabrik’s exciting food concept.
Mary McIver
Director of Guest Experience
Born in Austin and raised on a farm in Brownwood, Texas, Mary developed a deep connection to the land and a respect for the cycles of nature. Growing up, she worked alongside her family, learning the art of gardening from her father and grandparents cultivating a hands-on understanding of the farm-to-table process. These early experiences instilled in Mary a passion for quality, locally-sourced ingredients and the value of hard work.
After college, she took on a part-time role as a host and discovered an immediate passion for hospitality. The joy of hosting and serving others quickly became a career calling. Now, as a the Director of Guest Experience at Fabrik, Mary has the opportunity to connect with every guest that walks through our doors, ensuring every dining experience is memorable. As the overseer of the beverage program, she is excited about the endless opportunities for growth and innovation at Fabrik. Mary looks forward to continuing to contribute to its success and reputation. With a natural heart for service, Mary is dedicated to bringing that same spirit of community to the Austin dining scene.