Chamberlain’s Steak and Chop House

Chamberlain’s Fish Market Grill

Chef Richard Chamberlain

Considered one of America’s leading chefs, Richard is the owner of Chamberlain’s Steak and Chophouse in Dallas – named one of Bon Appetit’s top new restaurants shortly after opening in 1993. Since then, both he and the restaurant have garnered stellar reviews and accolades from premier publications such as Gourmet and Zagat Guide. Richard followed this success by opening the award-winning Fish Market Grill in Dallas and Tarragon at Elk Mountain, an ultra-luxury resort in Colorado. In 2005, The Renaissance Las Vegas and Chef Richard Chamberlain partnered for the opening of ENVY The Steakhouse- one of most exclusive new restaurants in Las Vegas, Nevada. Consistently recognized by the world’s top restaurant and dining publications,

Chef Chamberlain’s awards include:

· “One of America’s Top Tables,” from Gourmet
· “One of America’s Top Restaurants,” from Zagat Guide
· “Award of Excellence,” from Wine Spectator

Prior to opening his own restaurants, Chef Chamberlain spent three years as the executive chef of the exclusive Little Nell Hotel in Aspen, where he received national attention for pioneering American Alpine cooking. At this time he was recognized as one of the best chefs in the country by the James Beard Foundation. Richard has also served as executive chef at San Simeon Restaurant and Ratcliff’s, both in Dallas; as well as executive sous chef at the world famous Hotel Bel-Air in Los Angeles; and sous chef under Dean Fearing at the Mansion at Turtle Creek.

imoto

Chef Kent Rathbun

You would be hard pressed to find someone whose food journey comes close to that of Chef Rathbun. His fascination with food began at the tender age of 5. When most kids are learning to field a ground ball, he was obsessing over back-of- the- house prep, learning the skills and commitment to excellence that has driven his approach ever since.

He began his professional career as an apprentice at La Bonne Au Berge, a 5-Start French Restaurant in Kansas City. From there he worked under some of the best chefs in the country with stints at Mr. B’s in New Orleans, Kansas City’s American Restaurant and Milano’s, Dallas’ Mansion on Turtle Creek, The Landmark at the Warwick Melrose Hotel.

In 1999 he established Abacus, winning just about every award in sight, including Bon Appetit’s “Best of the Year” and was awarded Four Diamonds by Mobil. Soon after, he added Jaspers to his resume that featured the best of “gourmet backyard cuisine”, and another slew of awards followed. Not content to sit still – anyone whose has been around Kent knows his mind and body are in constant motion – he created a catering operation and his own exclusive line of products, designed for home cooks. In May of 2018 Kent opened his newest restaurant imoto in Victory Park.

A true Texas legend, Kent is equally well known nationally. From Presidential inaugural balls, to the premier events in football and golf, to network TV appearances with the celebrities of every stripe, Kent is one of the country’s “go-to” chefs when the focus is on great food and great times.

Finally, no one has done more for those in need. Kent and his wife Tracy contribute their time and talent to a number of organizations including the American Cancer Society, March of Dimes, Zoo to Do, The North Texas Food Bank and the American Heart Association.

Sevy’s Grill

Chef Jim Severson
Jim “Sevy” Severson’s 37-year career in the kitchen was formulated by an education at the Culinary Institute of America, where he graduated first in his class, and employment at Cafe Pacific, Hotel Bel-Air and Dakota’s Restaurant. As Vice President of Lincoln Restaurant Group, he helped open over ten restaurants across the country, including The Merchant’s Restaurant (Nashville), Dakota’s (Boston), Dick Clark’s Bandstand Grills and Louise’s Trattorias.

He opened his namesake, Sevy’s Grill, 13 years ago, serving Dallas and the Park Cities in an arts and crafts influenced setting. Taking care of the guest is the first priority, and Sevy and his team deliver with great food, fine style and excellent service. Sevy’s line of retail products are made in Dallas by Canyon Specialty Foods and are available at Central Market, Sigel’s and HEB stores, as well as at the restaurant. An enjoyment of golf extends not only to the putting green on the restaurant patio, but is also incorporated in his cookbook which includes Sevy’s top ten golf tips, as well as favorite restaurant recipes.

Sevy’s involvement in Dallas charities extends to the Dallas Zoo, American Diabetes Association, March of Dimes, American Institute of Wine & Food, the Dallas Farmers Market and many local schools and smaller organizations. He feels honored to be able to give back to his community and is pleased to have supported the American Heart Association for over 15 years. Sevy and his wife, Amy, have two children and have been Dallas residents for more than 25 years.

Del Frisco’s Double Eagle Steakhouse

Chef David Holben

Nationally recognized Chef David Holben serves as Executive Chef of Del Frisco’s Double Eagle Steak House in Dallas, Texas, one of the highest grossing restaurants in the state. Chef Holben’s superior skills in the kitchen come from formal training, graduating with high honors from the Culinary Institute of America, and thirty years of experience cooking in the United States and overseas. He learned the highest level of quality standards working at France’s finest Three-Star Michelin Restaurants during a yearlong working scholarship, and then returned to Dallas to continue his dedication to culinary excellence. Since his return, Chef Holben has opened five acclaimed restaurants in Dallas, most famously The Riviera restaurant, which earned a five-star rating.

Chef Holben’s talent for creating flavorful dishes and effectively leading his kitchen staff earned him numerous awards and honors, such as cooking for U.S. Presidents Jimmy Carter and George Bush, being named a “Chef to Watch For” in Esquire Magazine, and named one of the Top Ten Best New Chefs in America from Food and Wine Magazine in 1990. Since joining Del Frisco’s as Executive Chef in 2003, Chef Holben was featured as chef for the acclaimed James Beard dinners in both Dallas and New York locations and represented the James Beard foundation as a chef on the Regency Cruise line. He most recently appeared on CBS’s The Early Show, Chef on a Shoe String for a live cooking segment.

Neiman Marcus The Zodiac Room

Chef Jessica Oost

Born and raised outside of Chicago, Illinois, Jessica grew up working in her grandparent’s Italian restaurant. As a result of that early cooking experience, she obtained a job cooking at a Singaporean restaurant with a family that guided her through travels in Asia. Realizing her passion for the culinary world, Jessica moved to California, where she attended the Culinary Institute of America in Napa, receiving a degree in Culinary Arts. As a result of her formal education, she was granted opportunities gaining invaluable experience in the kitchens of Michelin-rated restaurants, such as Manresa, under Chef David Kinch, and at The Restaurant at Meadowood, under Chef Christopher Kostow. After her experience in central California and the Napa Valley, Jessica returned to Los Angeles to work as a personal chef and private event caterer to a discerning clientele, who she traveled with throughout the United States and Europe. She was lured back to the restaurant scene, managing kitchens such as fundamental, LA, Eagle Rock Public House and Plant Food + Wine. Her love for plant based cuisine kept her at Matthew Kenney Cuisine as the director of culinary operations before moving over to Plantlab as VP of the Culinary Department. Most recently, Jessica has joined the Neiman Marcus family as the corporate chef.

Fearing’s – The Ritz Carlton

Chef Jorge Gonzalez
Biography Coming Soon!

Knife

Chef John Tesar

In the midst of an influential culinary career spanning nearly four-decades, Executive Chef and Partner John Tesar takes a classically trained chef’s approach to steakhouse cuisine at Knife Dallas, a sophisticated destination for in-house dry-aged steaks sourced from nearby Texas farms. “For years, I thrived as the European-trained seafood chef,” Tesar explains, “so for Knife, I travelled to steakhouses around the country to find out how I could change and elevate the game.” Opened in May 2014 in the Highland Dallas hotel, Knife finds its drive from the products it sources through partnerships with nearby Heartbrand Beef and 44 Farms and the innovative, classically rooted techniques it employs in the kitchen, as well as the science behind its up-to-240-day on-site dry-aging process.

The success of Knife stems from Tesar’s distinct leadership philosophies. “It’s all about carrying on those classic traditions while keeping your mind open for growth and new experiences,” he says, valuing purity, hard work, style, and integrity. With the expansion of the Knife steakhouse brand throughout Texas and the country, as well as the introduction of Knife Burger and Knife butcher shops—first debuting in Plano, TX’s Legacy Food Hall in autumn 2017—Tesar relishes the enthusiastic support his concept garners from staff, guests, and critics. “To identify, execute, and multiply a niche like this is truly a treasure,” he says.

Prior to reinventing the Texas steakhouse landscape, Tesar enjoyed a lengthy career in fine dining that stemmed from his upbringing in Manhattan and the Hamptons. Inspired by his mother’s cooking, Tesar picked up a job in a Hamptons pub during the summer, when he would head to the laid-back enclave to surf and skate, and progressed naturally towards a career in food. With classical French training from Paris’s La Varenne Ecole de Cuisine, Tesar worked at Westhampton’s Club Pierre, a premium French eatery, for six years until ultimately purchasing it. In addition, he furthered his craft throughout the ‘90s at iconic NYC restaurants including 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and Supper Club—at which he worked alongside celebrity chef Anthony Bourdain—before leaving New York City behind in the early 2000s to join chef Rick Moonen in Las Vegas at RM Seafood.

With its blossoming food scene, Dallas drew Tesar to Rosewood Mansion on Turtle Creek in 2006 to lead the high-end establishment as executive chef, rapidly garnering two five-star reviews. He later went on to open Spoon Bar & Kitchen to bring premium seasonal seafood to central Texas in 2012, meanwhile consulting on numerous DRG Concepts properties including Dallas Chop House and Dallas Fish Market, as well as on The Cedars Social, The Commissary, and more. Spoon gained immediate recognition as one of the best new restaurants in the world by Condé Nast Traveler, Bon Appétit, and Esquire, and Tesar’s visionary consulting worked helped shape the Dallas food scene.

Shifting his culinary focus to become an authority on steak, Tesar took on his steakhouse project in 2014 with the caveat that it be different from the rest—a distinction he achieved by investing in long-term dry-aging inventory and by contemporizing the classically stuffy steakhouse atmosphere into an intimate and engaging, product-driven experience. Recognition for Knife Dallas includes Eater National’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016, Gayot’s “Top 10 Best Steakhouses” 2017, and a feature on Esquire Network’s “Restaurant Revolution” program.

On the heels of Knife’s success and national recognition, Tesar has taken on the fast-casual dining scene with his burger stand spinoff project in 2017, Knife Burger, located at Legacy Food Hall, and opening soon in Fort Worth, with additional locations on the horizon. Continuing with the momentum, Tesar is heading to the West Coast, bringing his new seafood concept Outer Reef to the Laguna Cliffs Marriott Resort & Spa in Dana Point, CA. Outer Reef will pay homage to Tesar’s critically-acclaimed seafood restaurant Spoon Bar & Kitchen (Dallas, TX 2012 -2014) with a selection of favorites from its menu including crudo, caviar and fresh shellfish, as well as select meat offerings from his steakhouse concept Knife.

Never one to slow down, Tesar continues to grow the reach of his consultancy in addition to his expansion of the Knife brand, the development of a television show, and the 2017 launch of his cookbook, Knife: Steakhouse Meals at Home, which features endorsements by talented chefs. A four-time James Beard “Best Southwest Chef” semifinalist, two-time contestant on Bravo’s “Top Chef,” and winner of Food Network’s “Extreme Chef,” Tesar’s national media presence also includes appearances on “The Today Show” and “The Early Show” as well as coverage in The New York Times, Food & Wine, New York Magazine, and more.

When he finds free time among his busy schedule, Tesar often fills it by attending food festivals around the world to meet new people, work with new chefs, and learn new culinary techniques. An avid traveler, he naturally gravitates to the beach and the slopes to fulfill his lifelong appreciation for surfing and snowboarding.