Austen Falls is the culinary force behind Bricolage. His approach to food is both deeply technical and profoundly creative. As Co-Owner and Culinary Director, he shapes menus that honor seasonality, artistry, and a sense of place, crafting immersive dining experiences that exceed the ordinary. A graduate of the legendary Le Cordon Bleu, Austen’s classical training built the foundation for his work in some of the world’s most respected kitchens. His career spans Michelin-starred restaurants, Relais & Châteaux resorts, and catering events in vineyards, ranches, and castles across California; providing his ability to merge the ethos and precision in fine dining with the adaptability and preparedness required for large-scale events.

Austen began his journey at Oak Avenue Catering in Napa Valley, where he mastered the art of high-quality, farm-driven catering.  From there, he stepped into the world of Michelin dining at SingleThread in Healdsburg, one of the world's top 50 restaurants. At Singlethread, he worked alongside some of the most innovative chefs in hospitality; helping them achieve three Michelin stars. Austen moved to the Monterey Peninsula in 2019, joining the team at Post Ranch Inn. He quickly fell in love with the rugged coast, deepening his connection to sustainable sourcing and hyper-local ingredients. Austen eventually took the helm as Chef de Cuisine at Maligne, where his leadership helped the restaurant earn a Michelin Bib Gourmand for its “refined yet approachable cuisine.” Most recently, Austen held the position of Sous Chef at Chez Noir in Carmel-by-The-Sea, contributing to a menu celebrating California’s “coastal bounty” and leading cooks at the Michelin-starred, James Beard-nominated restaurant.

At Bricolage, Austen applies his diverse experience to create bold, narrative-driven menus that balance technique with spontaneity. Whether he’s designing an intimate tasting menu or orchestrating a large-scale event, he approaches each gathering as a canvas.