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take the familiar on an adventure
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Much like the family property where it’s located, Tillie’s culinary menu takes what’s familiar and infuses it with an array of innovative international flavors, creating a new set of rules for cuisine in Central Texas. Join us at Tillie’s dining room table for a modern interpretation of classic gourmet dishes and a celebration of what lies ahead.
Who’s Tillie?
ATTILIA “TILLIE” HANCOCK
Attilia Aldridge Anderson Hancock was a world traveler that brought her international discoveries to Austin and its surrounding communities. More than 150 years later, her great grandson, Whit Hanks, carries on that tradition. To celebrate this philosophy, Kim and Whit Hanks could think of no one more deserving to name to be the namesake of their new restaurant.
Tillie married a prominent lawyer and banker, Lewis Hancock, who had established Austin’s first bank. In the late 1890s, Lewis and Tillie visited Scotland where they learned of the game of golf. The Hancock’s brought their discovery back to Texas and founded the Austin Country Club, which popularized golf in Austin and the state of Texas. Tillie continued to vacation in Scotland and Europe throughout the early 1900s in an attempt to escape the summer heat. Eventually, Lewis and Tillie built the Hancock Opera house in Austin, the first performance hall of its kind west of the Mississippi River. Lewis would also serve as Austin’s mayor from 1896 to 1897.
Tillie is also credited with being the first female developer in Austin when she oversaw the development of the Aldridge Place subdivision, a historic district located just north of the University of Texas campus, built from part of the original Hancock estate.
THE TILLIE’S TEAM
Resident Chef ANDRÉ NATERA
Tillie’s Resident Executive Chef
Boasting a distinguished 27-year culinary career, Chef André Natera has had the privilege of cooking alongside some of the best chefs in the industry, including Michelin-starred maestros, award-winning innovators, and renowned culinary experts. His exceptional skills and dedication have earned him numerous accolades from Dallas and Austin media.
As the former Culinary Director and Executive Chef of Fairmont Austin, the world’s largest four-star hotel as per Forbes Travel Guide, Chef André oversaw an impressive culinary program, including the esteemed four-star restaurant Garrison.
Now, Chef André dedicates himself to mentoring the next generation of culinary leaders through his work with Chef’s PSA. He shares his wealth of knowledge through the widely popular podcast Chef’s PSA, and has previously hosted “Run the Pass” and the online course “Leading Like an Executive Chef.” His Chef’s PSA book series combines humor and practical advice for novice cooks and chefs, guiding them through the intricacies of the kitchen.
Throughout his career, Chef André has been involved with prestigious organizations such as The James Beard Foundation Awards Committee, ment’or BKB, Texas Food and Wine Alliance, and the Epicurean World Master Chef Society. André’s unwavering passion and expertise continue to inspire and educate those eager to excel in the culinary world.
design team
Deborah kirk
Interior Designer for Camp Lucy
Having first met Whit Hanks in Austin’s antiquing industry, Deborah Kirk brings a sophisticated eye, rich with historical context, to her interior designs for Camp Lucy.
As the founder of Deborah Kirk Interiors, Deborah prides herself on using old-world items in innovative ways to create an aesthetic that comes across as original and natural.
Paul SMITH
Designer at Camp Lucy
Paul Smith, a landscape architect with more than 20 years’ experience in project management and design, has put his unique design style on almost every aspect of the luxury resort property during the past decade.
Originally brought in to oversee the construction design of the original Vietnamese church that was imported to create Ian’s Chapel, Paul has created a “dream job” for himself by shaping Camp Lucy’s evolution through his inventive and exceptional eye for design.
OWNERS
Whit Hanks
Specializing in architectural antiques, Whit Hanks founded Whit Hanks Antiques in the mid 1980s while also working as real estate developer in the Central Texas region. He began acquiring property in the Dripping Springs area in 1985 and started developing Camp Lucy in 2008.
A successful career as an international antiques dealer provided him a sharp eye for the beautiful heritage pieces that have helped create the unique setting of the Camp Lucy resort and established Whim Hospitality as one of the premier event services providers in the United States.
The development of Camp Lucy, helped lead to the establishment of Whim Hospitality in 2012, an organization that was recently named to Inc. 5000’s list of America’s Fastest-growing Private Companies for the fourth-consecutive year.
In addition to his responsibilities at Whim and Camp Lucy, Whit Hanks serves as the Chairman of the Board at Pioneer Bank and has served on the Historic Preservation Commission and Economic Development Committee for the City of Dripping Springs.
Kim Hanks
As an entrepreneur and the CEO of Whim Hospitality, Kim Hanks has grown her business from a small rental company in Dripping Springs to one of the largest and fastest growing woman-led businesses in the country. The diverse and ever-growing roster of services has put the business on the Austin Business Journal’s Fast 50 and the Inc. 5000 list for four-consecutive years.
Under Kim’s leadership, Whim has also won awards locally and nationally for its quality of service for rentals, florals, catering and event management. In addition to being named one of the top women business leaders in Central Texas by the ABJ, Hanks was honored with one of their Best CEO Awards in 2017.
With Tillie’s, Kim realizes her vision of creating a space that evokes emotion - using food as an inspiration for friends and family coming together. Tillie’s is where people will come together to celebrate, and Kim serves as the ultimate host.