Not holding to any particular cooking genre or style, but rather focused on the CREATIVE, WHIMSICAL AND DELICIOUS, Swift’s Attic is most recognized for their “R&D” style approach to producing the ever-changing menu, a carefully curated, farm to table whimsical take on American offerings that proudly showcases a melting pot of flavor profiles and influences.
Not to be outdone, the bar features 14 draft beers, with most being sourced locally, in addition to an entire catalog of bottled beers, 24 by-the-glass wines served from a state-of-the-art cruvient system, and an innovative craft cocktail program, supplemented by an ice tap that pours four ice-cold liquors instantly.
Swift's is located on 3rd and Congress, above the nationally recognized Elephant Room, on the second floor of the historic downtown Austin building that originally was the 1905 home to the Swift's Premium Food Co. Built to be comfortable yet exciting, Swift's Attic was designed to accent the space's natural historic beauty and character, while bringing modern elements and conveniences to our guests.
The restaurant, opened by C.K. Chin and Stuart Thomajan, offers an ebullient escape from the bustling city streets below, and the restaurant group has become “one to watch” among Austin diners. Swift’s shareable small plates menu has been warmly embraced on local, regional, and national levels, having been nominated for Food & Wine's People’s Choice Best New Chef in 2013 and 2014 and Best New Pastry Chef in 2013.
The restaurant has been featured numerous times in DETAILS, Wine Enthusiast, Texas Monthly, Austin Monthly, Garden & Gun , and many others found on our Press page, in addition to an appearance on the Bravo network’s Best New Restaurant series.
Rene De Leon’s passion for cooking has taken him on a worldwide journey that shaped him into the chef he is today. He brings a unique mixture of casual meets sophisticated cuisine to the Swift’s Attic team as executive chef.
The inspired culinary professional has 18 years of experience beginning with a degree from the New England Culinary Institute in Vermont and resulting in a dynamic career with some of the world’s most iconic chefs. Right out of culinary school Rene moved to Boston to work with Food & Wine’s Best New Chefs Steve Rosen at Salts in Cambridge and Michael Leviton at Lumiere later. After a stint at Jean Roberts at Pigall’s in Cincinnati, De Leon arrived in Chicago in 2005. There he landed a position on the line at Moto, a restaurant known for its technological innovation and attention to detail.
In 2007, De Leon joined world-renowned Chef Grant Achatz at his Michelin-starred restaurant Alinea, contributing to a team that achieved Best Restaurant in America and was #6 on The World’s 50 Best Restaurants list. During his time at Alinea, the restaurant was awarded three Michelin stars and the James Beard award for Best Service in America. After almost seven years at Alinea, he became a sous chef at Next restaurant which was awarded the James Beard Award for Best New Restaurant during his time there.
During his travels, De Leon spent time in many award-winning kitchens, including the San Pellegrino #1 and #2 restaurants in the world, Noma in Copenhagen and El Celler de Can Roca in Girona, where he honed his culinary skills to become a leader in the industry in many forms. Most recently, De Leon worked with the Mina Group as corporate executive sous chef. While there, De Leon worked on many concepts, including the Four Seasons DIFC in Dubai and opening Stripsteak in Honolulu.