Executive Mark Dayanandan comes to The Driskill with extensive culinary experience both internationally and domestically. A London native with a classical French cooking background, Chef Mark’s tactical approach and passion for encouraging growth allows him to take on a mentorship role with The Driskill culinary team. At The Driskill, Chef Mark combines his innovative and creative approach to curate dishes native to the Central Texas region.
Born in Italy, trained in Florida and now Texan by choice, Executive Pastry Chef Tony Sansalone takes The Driskill’s longtime tradition of producing exquisite pastries and desserts to new culinary summits. Named as “Austin’s Premier Pastry Chef” by the Austin American-Statesman in 2004, Chef Sansalone brings his award-winning credentials and talents to the hotel’s nationally recognized 1886 Café & Bakery.
Chef Cody Leonard has nine years of experience within the hospitality industry and has been passionate about cooking following his first job as a dishwasher in a childhood best friend’s family restaurant at only 13. Having earned a Bachelor’s Degree in Culinary Arts Food Service Management from Jonson and Wales University in Rhode Island, Chef Leonard started his career in small bars and restaurants in Northern New Hampshire, where he found an affinity for farm-to-table cuisine. At The Driskill, Chef Leonard combines his love of farm-to-table cuisine and modern techniques to curate scratch-made dishes native to the Central Texas region.
With a passion for culinary that started at a young age watching her grandmother prepare large holiday meals, Alondra developed a comfort in the kitchen at The Driskill. From dishwasher to Banquet Cook, to now Sous Chef at the 1886 Café and Bakery, Alondra enjoys fusing Texas comfort food with flavors from her Mexican culture.