Elizabeth Tullis | Owner

Owner Elizabeth Tullis is the animating force behind Txikiteo and its sister property, the Modern Hotel and Bar. An Idaho native, Elizabeth inherited the hospitality gene from her grandmother, Regina Echevarria, who opened the first Modern Hotel in Nampa at the height of the Great Depression. That Modern, a boarding house that catered to Basque immigrants, has given way to the cluster of properties located in the Linen District that includes the Modern Hotel, Txikiteo and its on-site event center, Txoko

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David King | Chef

David is Txikiteo’s manager/cook; in his words, he helps with the day-to-day operations, and helps plan and prepare the menus. In our words, he’s responsible for creating the dishes that use locally-sourced ingredients with an integrity of flavor, creativity, and quality. He’s been cooking since he was nineteen, from New York to Portland, and landed in Boise with his beautiful wife, hilarious son (we’ve met him; he’s also charming), and two dogs, lured by the inexpensive housing and quality of life.

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Dan Ansotegui | Catering

Dan Ansotegui is Txikiteo’s catering director, responsible for coordinating all food and beverage catering activities for Txikiteo — off-site and at Txoko, the new event space in the Watercooler Building. A man who wears many hats — both figuratively and literally — Dan is just doing what comes naturally to him: connecting with people and providing true hospitality. “I see my role as manifesting what great service really is, delivering that, and making sure each customer has a fantastic experience with the Txikiteo brand.”

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Stuart Mitton | Beverages

Beverage Director Stuart Mitton sees his role as creating an accessible, adventurous wine and beer program in line with the ideals of the restaurant, partnering with producers who are dedicated to making unique and interesting wines using the best possible methods. “Most of the wineries and farmers that we use practice sustainable/organic/biodynamic farming and are as minimalist as possible in the vinification process,” he says.

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Tifany King | Ops Manager

Operations Manager Tifany King literally grew up in a restaurant. Her father was a chef for thirty years at the country club in the town where she was raised in northern California. “The first art project I ever made was a paperweight for my dad that I painted with a chef’s hat on it,” she says. “My earliest memories are of running through the kitchen after a swim in the clubhouse pool, and him yelling at me for having bare feet in a commercial kitchen!”

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