There’s something about cooking over an open fire. No frills. No pretense. Just heat, smoke, good meat, and the people gathered around it.
That’s the philosophy behind Son of the Wild, the fully mobile catering and bartending service that has quickly become one of the most exciting culinary names in Dripping Springs.
Sam Rigney and Ethan Munguia launched Son of the Wild just over a year ago, and in that time they’ve built a devoted following among the ranches, backyards, and wedding venues that dot the Hill Country landscape. Their approach is deceptively simple: live fire oak grilling, wild game, and a commitment to authenticity. The execution is anything but ordinary.
“It’s just real,” says Munguia, the chef of the duo. “Salt of the earth, meat and potatoes. Back to the basics. The techniques are refined, but we’re popping up in your backyard. If all the napkins aren’t folded properly, that’s fine. It’s quality food, a little rustic and rough around the edges.”
Rigney and Munguia met while working at the same Dripping Springs distillery, a hub for the loyal, tight-knit regulars in the Hill Country. When the distillery closed, those regulars weren’t ready to let go.
“Everyone was kind of shocked that it closed,” Rigney recalls. “The locals wanted us to keep doing what we were doing. We were emboldened by them and decided to do it on our own.”
Son of the Wild is a fully mobile operation bringing an epic outdoor kitchen and a well-stocked bar directly to wherever clients call home.
Don’t picture a food truck. Son of the Wild travels with a custom bar setup and a set of open-fire cowboy grills. The simple and elegant tools provide everything the event requires.
They’ve worked throughout Dripping Springs, Austin, and the Driftwood-Wimberley corridor. The team scales fluidly: a couple of grills for a 20-person backyard steak dinner, or a truck and a dozen trusted Austin hospitality professionals for a 250-person wedding. They’ve done both, and everything in between.
Son of the Wild also produces supper clubs, and, this fall, they’re partnering with Listening Table, an organization that pairs local artists with local culinary talent for immersive dining events.
Through it all, what drives them most is the community they’ve found here. Munguia has been working in Dripping Springs for nearly five years, and his affection for the area runs deep.
“In my experience, they’re the coolest, most genuine people you’ll meet,” he says. “When they say they love your food, they really mean it. They love wild game, they love grilling, and they love things that feel authentic.”
The fire is lit, the season is starting, and if you catch the smell of oak smoke drifting across a Hill Country backyard this fall, there’s a good chance you’ve found Son of the Wild.
SonoftheWild.com | @sonofthewildcatering
“Salt of the earth, meat and potatoes. Back to the basics.” - Ethan Munguia
There’s something about cooking over an open fire.
Wednesdays in the Wild
One of Son of the Wild’s most beloved concepts grew out of a simple observation: Wednesday nights in Dripping Springs are quiet. So they decided to do something about it.
Wednesdays in the Wild became a recurring pop-up at Drift Out West, an 11-acre retreat property and event venue in Driftwood. Think wild game skewers, cocktails, and an unexpected mid-week reason to get out of the house. This fall, they’re bringing it back twice a month as a ticketed event.