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Inspired by the buzz of China’s alleyways and eateries, the upbeat, festive vibe of Barton Springs, and the vibrant palette of Austin’s violet crown, Zoé Tong is perfect for a hot and steamy bowl of noodles at lunch, a mid-day matcha mint julep, or a late-night feast with friends over pan-seared dumplings, crispy duck, and flaky scallion tortillas.

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Chef Simone Tong

Zoé Tong is reimagining the traditional Chinese dishes that Chef Simone grew up with in China and Singapore. Having cooked and studied across the world, she is bringing a fresh take on both lesser-known and familiar classics while highlighting the best of local Texas producers. 

Matthew Hyland

The use of local ingredients to appeal to the palates of one’s new locale is an integral part of the culinary story of American Chinese food. Chef Matthew Hyland (Emily, Emmy Squared) wanted to offer an expression of the comfort food of his youth without being beholden to the limitations of tradition. At Zoe Tong, he embraces Austin’s bounty to create compelling dishes that still evoke the weekly, family dinners at Mr. Tang in Brooklyn and Johnnie Chih’s in Westhampton Beach where he learned to delight in dumplings.

Travis Vergara, Manager

General Manager Travis started his career with several local Austin Staples such as Iron Cactus on 6th street, Z’Tejas in the Arboretum, Cantina Laredo in the 2nd st District, Blue Corn Harvest in Leander and Terry Black’s Barbecue on Barton Springs. Growing up in Pflugerville he's seen and been a part of much of Austin’s growth downtown and on the outskirts of the city. In his free time, Travis enjoy spending time with his beautiful wife, two wonderful boys, 5 lovely dogs, cooking, exploring new restaurants, and traveling.

Ronni Heard, Wine

Ronni discovered her love of wine while working at Whole Foods in the wine and cheese department during her college years. Shortly after college she opened a little wine and cheese shop in Wisconsin and has been in love with the world of wine ever since. While pursuing a career as a touring musician, she kept her love of epicurean culture close, taking many wine courses, studying under accomplished sommeliers, and learning food culture and pairing from gifted chefs in multiple US cities. She has been fortunate to run wine programs in Lake Tahoe and Nevada and is happily continuing her wine journey in Austin, a perpetual student and oenophile in our vast wine community.

Michael McBride, Bar

Often accused of having champagne taste with a beer budget; Michael is a proverbial enigma when it comes to bar service. Growing up in north Houston; his first daycare was his grandmother’s dive bar, “The Country Club”. To keep him from pestering various patrons for sips of their drinks and quarters for the pinball machine, she would put him to work as a barback in training. It’s safe to say he’s come a long way in his years of development.

Jonathan Lagos, Pit Master

Jonathan’s interest in barbecue started in the backyard. Growing up as a kid, his father and tios would always be surrounding the grill, beer in hand, and discussing the different methods to their cooking. After seeing how their food brought family and friends together, a fire was lit to be just like them. This fire led to working as a pit master for 2 years at Terry Black’s BBQ. Beyond living in smoke, Jonathan loves to spend time playing his guitar, having drinks with family/friends, and exploring new restaurants.