ABOUT BILL’S
Bill’s Oyster is a neighborhood cocktail bar and specialty seafood restaurant located in downtown Austin’s 2nd Street District. Founded by friends, Stewart Jarmon and Chef Daniel Berg, the restaurant serves as a gathering place to indulge in a seafood tower of fresh oysters, savor an ice-cold martini and enjoy a seasonal menu. Bill’s Oyster is located at 205 W. 3rd St. and is currently open for dinner, with lunch and weekend brunch coming soon. Come on in, or book your table on Resy.
For more information, please contact us or follow on Instagram @billsoyster.
OUR TEAM
DANIEL BERG, Chef & Owner
Daniel Berg is the Cofounder and Executive Chef of Bill’s Oyster. Berg started his culinary career in New York, where he was also born and raised. Daniel attended the French Culinary Institute (NYC) as well as La Scuola Di Cucina (Colorno, IT). After completing culinary school he began working for critically acclaimed and James Beard award–winning Chef Andrew Carmellini. Berg would spend several years under Carmellini working for him beginning at Michelin-starred and three-starred New York Times restaurant A Voce. Berg would go on to help Carmellini open several more restaurants, including Locanda Verde, The Dutch and Bar Primi. He also spent a year working in Italy under Chef Massimo Montaro at the two-Michelin-starred restaurant Principe Cerami. Daniel would go on to work for Chef Daniel Boloud at his flagship three-star Michelin and four-star New York Times flagship restaurant Daniel, as well Eric Ripert’s Le Bernardin. Berg opened his first restaurant in New York (YVES) with partners Matt Abramcyk and Akiva Elstein. Berg Moved to Houston in 2018 to join his brother in Berg Hospitality where they opened several restaurants over the course of two years. Bills Oyster will be his first restaurant concept in Austin, and it is named after his first son!
STEWART JARMON, Owner
Stewart Jarmon is the Cofounder of Bill’s Oyster. Jarmon is a lifelong Austinite and St. Edward’s University graduate, with strong connections to the local food, entertainment and cultural scenes.
Jarmon’s professional background is in project management. Jarmon spent time in culinary school, graduating from the Escuela de Gastronomía Mexicana in Mexico City. Jarmon enjoys spending time hiking the Greenbelt with his wife, Maggie, and two daughters, Leila and Helen, and organizing various charitable events around town.
DYLAN SALISBURY, Managing Partner
Dylan Salisbury is the Managing Partner of Bill's Oyster. Dylan's hospitality career began with Grub Burger Bar where he was the Executive Sous Chef and Operations Manager. After opening 22 restaurants with Grub, he moved on to open The Henry in Dallas, TX as the Sous Chef. After working throughout Texas, Dylan explored the renowned culinary and cultural epicenter that is New Orleans. There, he worked with Chef Eric Cook and Chef Bill Jones opening their new concepts Gris-Gris and Blue Giant. After a few years in New Orleans, Dylan relocated to Phoenix, AZ, where he became the Executive Sous Chef for the Phoenix Suns. In 2021, Texas called him home. Dylan opened Tiki Tatsu-Ya in Austin, running both the front and back of house as the General Manager and Chef de Cuisine. This role evolved into taking on a multi-unit role with Tatsu-Ya, operating their full-service concepts before making the jump to Bill's Oyster.
JOSHUA CARBAJAL, Executive Chef
Joshua grew up in Laredo, TX where from a young age, food was a huge part of his life. For as long as he can remember, his mother and grandmother made it a point to stress the importance of a meal with your family and friends. Josh's earliest memories are toasting chilis and simmering menudo with his family. His career in cooking began working the smoker for a catering company which ultimately led him to Kemuri Tatsu-Ya where he worked his way from line cook to Sous Chef. Josh spent 7 years with the company, eventually becoming the Pitmaster and Chef de Cuisine for BBQ Ramen Tatsu-Ya. Here he got to continue to blend his love for Texas barbeque alongside Japanese cuisine. Eventually Josh moved on to Bill's Oyster to helm the kitchen as Chef de Cuisine. In his spare time he loves fishing, camping, and cooking meals for his family.
JULIAN WHEATLEY, General Manager
Julian was born and raised in Desoto, Texas where he quickly found a passion for the arts through music. He graduated from University of Texas at Arlington and soon after began his career in hospitality at the South Congress Hotel in Austin. After helping to open the hotel primarily working with In-Room-Dining, he slowly moved into running Café no Sé as a department head. Julian eventually joined Bill’s Oyster and after a year in various roles got promoted to the General Manager position. In his spare time he makes music under the moniker Tommyknees and is releasing his first studio album this fall. His guilty pleasure is watching a horror movie by himself and immediately calling his wife to give her the play-by-play of something she will probably never watch.