Tracy Malechek-Ezekiel is the chef and co-owner of Birdie’s, a critically acclaimed restaurant and wine bar in Austin, Texas. Known for her refined yet approachable food and progressive business practices, Malechek-Ezekiel has carved out a distinctive place in American dining through a commitment to seasonal ingredients, equitable pay, and hospitality with heart.

Malechek-Ezekiel trained at the University of Houston’s College of Hotel and Restaurant Management and the Culinary Institute of America before going on to work in some of New York’s most celebrated Michelin-starred kitchens. Her early career included time at Blue Hill, the now-closed Cru and Del Posto, and Danny Meyer’s Gramercy Tavern, where she rose to the position of sous-chef. She was also part of the opening team at Untitled at the Whitney, Meyer’s restaurant in the Whitney Museum of American Art, where she met her future husband and Birdie’s co-founder, Arjav Ezekiel.

Before moving to New York, Malechek-Ezekiel cooked at Lula Café in Chicago, a local favorite and Michelin Bib Gourmand pick. In Austin, the couple originally envisioned their restaurant as a polished, Italian-inflected concept in the style of Gramercy Tavern. But when the pandemic hit, they pivoted. The result was Birdie’s—a more casual, counter-service model that emphasized low-overhead operations, seasonal cooking, and community-oriented values.

Since opening, Birdie’s has earned widespread acclaim for its vibrant, French- and Italian-inspired menu and commitment to sustainability. In 2021, The New York Times included Birdie’s on its “Restaurant List.” In 2022, the restaurant was named one of the “Best New Restaurants in America” by both Bon Appétit and Esquire. In 2023, Food & Wine crowned Birdie’s its “Restaurant of the Year.” Malechek-Ezekiel was a James Beard Award finalist in 2024 for “Best Chef: Texas,” and Birdie’s was listed as a “Recommended” restaurant in the Michelin Guide that same year.

Malechek-Ezekiel’s food is fresh, straightforward, and deceptively simple—grounded in impeccable sourcing and thoughtful technique. Her leadership style emphasizes transparency, inclusivity, and livable wages, making Birdie’s not just a restaurant but a model for a more equitable future in hospitality.