Founder

Rachel is responsible for Prometheus coming into being. Progeny to a line of artists, Rachel pursued work in jewelry design in Texas and high fashion in the Southwest before focusing her creative endeavors on food. She holds the creative arm in food, and lifts Prometheus up with an organizational arm. Her favorite designers at the moment are: Cecilie Bahnsen, Anntian, Henrik Vibskov, & Dries Van Noten. She lived in San Miguel de Allende and Santa Fe, NM.

Founder

Christopher stumbled into studying political philosophy at UT. He audited graduate seminars while working in the restaurant industry in Austin. He attended St. John’s College Graduate Institute in Santa Fe while working in fine dining at Geronimo. His favorite books are Machiavelli’s The Prince, Plato’s Republic & Banquet, Xenophon’s Anabasis, and Strauss’s Natural Right and History. His favorite restaurants are Pizzeria Bianco, Prune, Chateaubriand, Bufalina, Quintanil, and The Shed. Christopher lived in Rome and Madrid.

Opening Team

Hope is Christopher’s sister. She completed her degree in graphic design during Covid-19 and like so many, was perplexed on how to get a job in her field. Her brother asked to be her first client, and roped her into helping him open a pizza place. Hope designed the Prometheus Pizza logo, instagram, and website.  She lived in Italy during college.

Opening Team

Nikita found himself in a similar conundrum of graduating college during a pandemic. Nikita uses his skills honed at Rochester Institute of Tech and The Daily Texan for Prometheus’s photography. He studied art history at UT and cut his hospitality chops at La Condesa. Nikita helps Prometheus with prep and brings creativity to the kitchen after working for Brent at Cold Ones Pops in Austin. He lived in Guatemala studying iconography.

Opening Team

Keidel grew up in Fredericksburg. After attending college at Samford University in Birmingham, Alabama, she landed a job with artisan ice cream company Big Spoon Creamery. Rising through the ranks, Keidel quickly landed the position of kitchen manager. Her favorite thing she made at Big Spoon was almond toffee basil ice cream. Keidel works prep for Prometheus, and is behind all the fun and experimental desserts.