Tare
[tah-reh] · noun
A sweetened, thickened, umami flavored sauce that hits all your taste buds. Used as an accoutrement during grilling and finishing, meant to accentuate but not overpower the flavor.
Our story began in 2020, just before the pandemic. Chef Michael Carranza has been creating intimate in-home private dining experiences all around Austin. With original intentions of doing office space pop-ups, the pandemic ended that idea and created a need for in-home dining.
Michael Carranza
chef + owner
SSI Japanese Sake Adviser
Carranza, originally from South Texas, graduated in 2014 from Le Cordon Bleu in Austin, Texas. He started his career at Uchi, where he worked his way up from prep to Head Sushi Chef. He then went on to help open the now-closed Pacific Asian restaurant She’s Not Here. He later joined Musashino, the pinnacle of Austin’s sushi, where he trained under sushi master Takehiko Fuse. After some time there, he went on to help open Rock and Rolls Sushi Lounge and later founded Osome ATX.
Danielle Martinez
pastry chef
Martinez, originally from South Texas, graduated in 2017 from Texas State University in San Marcos, Texas with a Bachelor’s in Business Administration in Accounting. Immediately after graduation, she went to work for the Austin-based restaurant group, Hai Hospitality as an accountant. In 2020, she became pastry chef for Osome ATX. While her background is not entirely culinary-related, she credits her passion to her mother’s cake shop that she assisted with while growing up.