Without question, one of our biggest points of pride is the stellar team that we have been lucky enough to put together. At various points these have included family, friends, and many other characters to help the dream and concept come together. We also seek to bring in the best outside talent with the intent of always incorporating fresh viewpoints & best practices across all areas of the brewery and our kitchens.
We are passionate about curating a group of people who can
feel as though they have made important contributions to the health and operations of Rusty Axe Brewing, no matter how long (or short) their stay might be with us. Every staff member is encouraged to take advantage of educational opportunities, to cross-train in different positions & utilize our network of industry friends to learn more about any relevant personal areas of interest. Our brewpub is our people, and without them, there is no Rusty Axe Brewing.
Doug Atkinson, a fifth generation Texan, uses his heritage and Texas influences to develop and define his signature culinary style. Utilizing ingredients from the Southern United States and primarily Texas, Doug’s signature style showcases his talent for layering and balancing a spectrum of flavors through his interpretations of Texas traditions. His food pairings create colorful and enticing presentations which draw high praise from both locals and food critics alike. With more than 30 years experience in the restaurant and hotel industry, Chef Atkinson has worked with the Southwest’s most renowned Chefs. Numerous publications including Texas Monthly magazine, Esquire, Chile Pepper magazine, Inside Houston, Texas Food Lover Magazine, Cowboys and Indians, and The Houston Chronicle, have featured articles on Doug’s restaurants and recipes too.
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