Chef Javi Maggiolo was the kid who loved performing in front of his whole family, setting up impromptu theaters at home and charging tickets. To put it simply, he’s always been a hustler. Today, that drive manifests in his expanding food empire in Austin and Cedar Park, shaped by a lifetime immersed in culinary delights.
“I was raised with nonnas cooking in the kitchen. I would say that has been my main inspiration—my family,” says Maggiolo. “But thanks to the universe, I got to start traveling. I was so curious and would get lost in cities and towns, talking to people about how they cook. Every time I’d go to a restaurant, whether it would be fancy or have three tables in the corner, I’d always ask for the chef.”
Before donning his own chef’s apron, though, Maggiolo drummed and wrote songs with a rock band in South America, touring globally alongside artists like Gloria Estefan and Collective Soul. This experience opened doors for him to cook for celebrities he encountered on his musical journey. At The Kitchen in The Crossover, you’ll even find snapshots of him with those notable figures.
Transitioning from his music career, Maggiolo ventured into the realm of restaurant restoration, which gave him invaluable insights on how to best operate a food business. Once he realized how much he missed the act of creation, he felt compelled to launch his first Austin food truck brand, Have a Taco. Since then, he has found the perfect life balance and harbors a strong desire to keep building throughout the area.
“What I love the most about working in Austin is that supporting local is a real thing. I’ve been all over, and it’s not like this in other cities. I moved to Austin eight years ago and it’s given me the opportunity to grow this business, to create these concepts. It’s my home and I’m just so grateful to be here,” says Maggiolo. “Now that I’m in Cedar Park, too, I’m crazy in love with the people. They’ve been so kind and supportive of us.”
Across his concepts, Maggiolo is renowned for his unwavering commitment to freshness. His team makes tortillas every morning, sources lobster straight from Maine, and procures bread from Texas bakeries. And although authenticity is important to him, as someone who makes Cuban sandwiches the real Miami way, Maggiolo doesn’t believe in putting food in a specific box—he’s all about fusion. His Hispanic heritage plays a pivotal role in his style as a chef and he enjoys blending culinary traditions, such as Mexican and Japanese.
From the Mediterranean to Thailand and back to the States, Maggiolo’s food trucks and restaurant concepts take customers on a worldwide tour. Whether you’re dining at The Crossover, The Picnic on Barton Springs Road, or on Rainey Street, expect nothing less than expertly crafted dishes prepared by his dedicated cooks. With about 30 team members already on board, Maggiolo recognizes that their shared passion has been instrumental in achieving success with his brands.
“How I feel good is by being creative—that’s what moves me. Creating a menu, just like creating a song, is all about expressing myself,” says Maggiolo. “I have been so fortunate through the years. The joy on peoples’ faces when they try your food is why you do it, why I do it.”
Stay tuned for more from Chef Javi Maggiolo! Give him a follow on Instagram @chefjavimaggiolo to see plenty of exciting things to come.
CHEF JAVI’S BRANDS:
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Have a Taco
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Habibi ATX
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Coat and Thai
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Whole Lotta Pie
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Black Bear Burgers
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Ninja Chilango
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The Kitchen
