Chef Cerrie Keeps The Vibe Hip And The Flavors Fresh At Austin Aloft's Caroline

Michael Cerrie is the Executive Chef at Caroline and Upstairs at Caroline, nestled in the adorable Aloft Hotel perfectly situated in downtown Austin. Think groovy, European style hotel with simple, well-designed rooms that are perfect for sleeping in, within a hotel that is rife with inviting public spaces, including an upstairs bar, aptly named Upstairs at Caroline (UAC), with classic games and a large outdoor gathering area that is dog friendly and looks more like the backyard of your coolest friend. Like Cerrie, Aloft is welcoming and creative – and making a mark on the Austin lifestyle scene. The bar program at UAC is designed to be playful and unpretentious, aligning with Austin backyard feel with canned wine and cocktails on draft, even some with nifty names like Bad Life Choices and Pop Rock & Drop It.

Cerrie has been in the culinary universe for over twenty-five years, cooking for the likes of celebs and dignitaries alike, even live on Good Morning America. The Erie, Pennsylvania, native studied at Pennsylvania Culinary Institute in Pittsburgh and later in the Caribbean, Cuba, and Jamaica. He focused on his Mediterranean, Caribbean, and Asian food techniques, adapting them to his own personal style of cooking.

He was the executive chef at Bayfront Grille in Pennsylvania and the executive sous chef at The Erie Club, also in Pennsylvania, before making his way to Austin. Although not Texas born and bred, he is now a big fan of the Texas Hill Country, a place he loves almost as much as he loves his son Dominic. Here's Cerrie on his secrets to all things food.

Daily Meal: From where did your love of all things culinary develop?

Cerrie: I fell in love with cooking as a child.  I used to tag along in the kitchen & garden with my grandmother. She taught me an appreciation for not having any waste at a very young age.  We would cook with what was picked for the day and many times canning or preserving when there wasn't an immediate need.  I took my first job at a restaurant at 14 and haven't turned back since.  It really is all I know- the best part is it's all that I love.

Daily Meal: What would you say is your overarching food philosophy?

Cerrie: I believe food should be cooked while in season, preparation kept simple, and executed well.  I like to call it "unadulterated food".  My obligation to our diners is to not screw up what mother earth already created, showcasing the ingredient.

Daily Meal: How would you describe the vibe at Caroline?

Cerrie:  In one word, I would just say energy.  It's really great to walk through the dining room seeing people just celebrating.  In the evening, Caroline is usually packed full of couples and groups ready to hit the town for fun or to celebrate an occasion. At brunch, they are usually giggling about what they all did the night before.  Austin is a fun town and Caroline is too.

Daily Meal: Can you tell readers a bit about the inspiration behind your menus and what you are hoping to achieve with their offerings?

Cerrie: The menu at Caroline was designed to reflect what we as a group thought Austin was; Young, fun and comfortable. The food is all very approachable, affordable, and delicious.

Daily Meal: What do guests tell you they love the most about the restaurant, the menu, and the food?

Cerrie: It's always fun to talk to a group or table that has never been here before.  They are usually first impressed by the décor.  Their eyes are always real big.  For me, it's fun to walk them past the pastry case and show off what Chef Rosie and her team do.

Daily Meal: What are some of your personal favorite menu items?

Cerrie: My 2 favorite dishes on the menu are the beet carpaccio and the pineapple fluffy ice.  Both dishes are fun, inventive, and simplistic- but delicious.

Daily Meal: What do you think is the most important thing that people don't know about food right now?

Cerrie: Three things: Go to your local farmer's market and support them; Take time to cook with your family and friends.  It is all about the experience- make it a fun one; and Stay away from processed foods and GMO's.

Daily Meal: Can you speak to the bar program at Caroline as well?

Cerrie: Caroline bar: The bar program at Caroline was designed to pair with Chef Michael's food creations. American only wines were hand-selected by our very own Level 2 Sommelier, while the cocktails are plays on the classics.

Daily Meal: What's it like being part of the movement towards turns putting real restaurants in hotels and doing away with the old guard of boring, low- quality restaurants that used to be the hallmark of hotels?

Cerrie: Caroline as a whole is just exciting.  I honestly do not feel as if I am in a hotel at all.  The way our building is designed- I don't see much of the hotel.  Additionally most of our business is from folks in the neighborhood coming in for lunch on their break or other Austinite's joining us for brunch or dinner while enjoying downtown.  

The meal and the hotel stay that are the subject of this review were provided at no cost to the contributor.