A Teachable Feast

IF YOU CATCH a whiff of something amazing drifting down Berkman Drive toward Windsor Park, there’s a good chance it’s coming from a quiet little house on the corner. It might look like any other home from the outside, but behind that fence is something special.

It all began with a chicken— actually a few chickens—and a young Aaron Andersson, fresh out of UT with a degree in chemical engineering, who found himself staring at a mountain of eggs wondering what in the world he was supposed to do with all of them. So he started cooking.

What started as a practical solution quickly evolved into something deeper. The scientific processes behind food—how temperature, time and technique change a simple ingredient—fascinated him.

That curiosity led him to Le Cordon Bleu, where he met Megan Smith on the ACF competitive cooking team. Together, they began to imagine something outside the traditional restaurant grind.

In 2017, Andersson, Smith and bartender Whitney Hazelmyer founded Edamus (Latin for “Let’s Eat”), a culinary studio where they could teach others the techniques they had spent years mastering in restaurants and bars.

Today, the business is better known as Let’s Eat Austin, a name that reflects not just what they do but how they do it: with approachability, warmth and community at the center.

“We’d seen the inefficiencies of the industry up close,” explains Smith. “We wanted to do things differently—to share our knowledge without the burnout.”

A BLEND OF SKILLS

Each of the three founders brings a distinct voice and skill set to the table.

Andersson, who grew up in the small Texas town of Ponder, is a builder and teacher by nature. Whether it’s constructing a chicken coop, growing an herb garden or toasting and grinding whole spices, he believes in engaging with the process from the beginning.

His dedication to comfort food is unwavering—his cinnamon rolls are legendary— but he rarely teaches it. “I don’t want to get burned out on what I love,” he says.

He teaches the majority of Let’s Eat classes, where his calm, methodical approach makes even the most intimidating techniques accessible to students..

Smith brings a different kind of energy. Originally from Virginia, she enrolled in religious studies at the University of Virginia before moving to Austin to become a food writer. Culinary school changed her trajectory.

“Once I got into a kitchen, I didn’t want to leave,” she recalls. “My superpower is pulling ideas out of the ether—creative direction, menu design, connecting the dots.”

With a combination of humor and creativity, Smith handles the conceptual end of things, and her energy and enthusiasm are palpable. Her brunch classes are a fan favorite, and she is particularly known for what are arguably the best biscuits in Austin. Golden, towering and tender, they have become a local favorite.

Hazelmyer has the most eclectic talents in the group. A medium, mother, motorcycle YouTube personality and world-class bartender, she first entered the industry working in her family’s Minneapolis bar, Grumpy’s.

After refining her craft in Baltimore and Austin, she helped design the drinks program at Watertrade, the speakeasy attached to Otoko, where she met Andersson. She was also named one of the top 100 bartenders in the world by Bombay Sapphire.

Hazelmyer’s smoked Old Fashioned is her signature cocktail. “You can tell a lot about a bartender by their Old Fashioned,” she says. “Balance is everything.” Oh, and she is also the group photographer!

BUILDING KITCHEN CONFIDENCE

Together, the team has created a uniquely welcoming space that empowers everyone from those new to the kitchen to budding chefs. Classes range from knife skills to handmade pasta to Japanese cocktails—and they’re tailored to beginners and seasoned enthusiasts alike.

But they are just getting started. Currently, they are building new class menus to excite and inspire students. And long-term, there’s a cookbook in the works and perhaps a line of signature products such as jams, sauces, T-shirts and whatever else sparks joy and flavor.

Their relationship with the Mueller community is especially meaningful. “We’re just three minutes down Berkman!” Megan says with a grin. They’ve hosted countless neighborhood date nights, team-building sessions and family classes. They consider themselves an extension of the Mueller family, looking to nourish, connect and collaborate with the community.

Ultimately, Let’s Eat Austin is about more than food. It’s about empowerment, connection and the belief that anyone can become more confident in the kitchen or behind the bar, with the right support. This creative trio is inspired to serve, teach and build something delicious together.

So if you find yourself craving more than just a good meal; If you want to laugh, learn and enjoy the company of others, try Let’s Eat Austin, where there is always a seat at the table.