Chamberlain’s Steak and Fish
Considered one of America’s leading chefs, Richard Chamberlain is the owner of Chamberlain’s Steak and Chophouse in Dallas, named one of Bon Appétit’s top new restaurants after opening in 1993. He later expanded with the award-winning Fish Market Grill in Dallas, Tarragon at Elk Mountain in Colorado, and ENVY The Steakhouse at The Renaissance Las Vegas. Widely acclaimed by publications like Gourmet and Zagat, his honors include “One of America’s Top Tables,” “One of America’s Top Restaurants,” and Wine Spectator’s “Award of Excellence.”
Before launching his own ventures, Chamberlain was executive chef at the Little Nell Hotel in Aspen, where he pioneered American Alpine cuisine and earned national recognition, including honors from the James Beard Foundation. His earlier roles include leadership positions at Hotel Bel-Air in Los Angeles, the Mansion at Turtle Creek, and other top Dallas restaurants.
Rathbun Curbside BBQ
Chef Kent Rathbun’s culinary journey began at age five, when he developed an early fascination with kitchen prep and the discipline behind great food. He launched his career as an apprentice at La Bonne Auberge, a five-star French restaurant in Kansas City, then trained under top chefs at Mr. B’s in New Orleans, The American Restaurant, Milano’s, The Mansion on Turtle Creek, and The Landmark at the Warwick Melrose.
In 1999, Rathbun opened Abacus, earning widespread acclaim including Bon Appétit’s “Best of the Year” and Mobil’s Four Diamond award. He later introduced Jasper’s, known for its “gourmet backyard cuisine,” along with a successful catering company and product line. In 2018, he opened Imoto in Victory Park.
A Texas culinary icon, Rathbun is nationally recognized and deeply committed to philanthropy, supporting numerous charitable organizations.
Circle T Ranch
Dan Landsberg, Complex Executive Chef, joined Hotel ZaZa in 2011 to lead the kitchen at Dragonfly in Dallas. He has since expanded his role, overseeing the culinary direction for all Z Resorts properties, bringing creativity and leadership to each concept.
Landsberg’s diverse background includes working alongside Chef Stephan Pyles to develop cuisine for his namesake restaurant, serving as a founding partner of Tillman’s Roadhouse, and holding executive chef roles at Seventeen Seventeen and the Atrium Café.
A graduate of the acclaimed California Culinary Academy in San Francisco, Landsberg has built a reputation for innovative, eclectic cuisine. He remains a prominent figure in the Dallas dining scene while actively contributing to culinary and charitable events, further solidifying his impact both in and out of the kitchen.
Rough Creek Lodge
Chef Gerard Thompson has earned national acclaim for his rustic American and wild game cuisine, guided by a simple philosophy: “Make the meal memorable.” At Rough Creek, he creates imaginative menus using the finest ingredients, from specially grown tomatoes and local organic microgreens to fresh grits sourced from a small Alabama mill—hallmarks of his detail-driven approach. His work has been praised by Zagat, Bon Appétit, Gourmet, and Food & Wine, and he recently received a perfect score from the North American Restaurant Association.
From his open kitchen, Thompson delights guests he calls “adventurous and open-minded” with innovative, elevated cuisine, earning recognition as one of the country’s top dining experiences.
Widely sought after, he appears at culinary events nationwide, including Côtes du Coeur, the Granbury Wine Walk, and the Texas Food & Wine Festival.
Parigi
Chef Janice Provost, owner and executive chef of Parigi in Dallas, is known for her globally inspired, seasonal cuisine and warm, neighborhood-driven hospitality. Since opening Parigi in 1989, she has built a loyal following with a menu that blends classic techniques with bold, eclectic flavors influenced by her travels.
A graduate of the Culinary Institute of America, Provost trained in New York before bringing her talents to Dallas, where she has become a respected leader in the city’s dining scene.
Her commitment to fresh ingredients, creativity, and consistency has earned Parigi critical acclaim and longevity in a competitive market. Beyond the kitchen, Provost is a passionate advocate for the culinary community, supporting local producers and mentoring young chefs. Her enduring vision and hands-on approach continue to make Parigi a beloved Dallas dining destination.
Monarch
Jason Rohan’s culinary journey blends passion, creativity, and refined technique. Originally from Los Angeles, his love for food was sparked by his mother in high school, leading him to pursue formal training at Los Angeles Mission College.
He began his career as a pastry assistant for Suzanne Goin before joining Thomas Keller’s Bouchon Beverly Hills, where he developed a deep respect for precision and discipline in fine dining. He continued to grow under Chef Curtis Stone at Gwen and Georgie, honing his ability to elevate simple ingredients.
Since 2021, Rohan has served as Chef de Cuisine at Monarch in Dallas, drawing inspiration from Chef Danny Grant and his love of Italian cuisine. Focused on clean flavors and thoughtful execution, his cooking reflects both technique and heart. Outside the kitchen, he enjoys time with his wife, young son, and their dog.
Knife
Chef John Tesar is a classically trained chef and partner behind Knife Dallas, a modern steakhouse known for its in-house dry-aged meats sourced from Texas farms.
With a career spanning nearly four decades, Tesar combines European technique with a bold, innovative approach to American steakhouse cuisine. After early training in Paris and years working in top New York kitchens, he moved to Dallas, where he led the Rosewood Mansion on Turtle Creek to critical acclaim and opened the celebrated Spoon Bar & Kitchen.
Since launching Knife in 2014, Tesar has expanded the brand while earning national recognition from Esquire, Bon Appétit, and more. A four-time James Beard semifinalist and television personality, he continues to influence the culinary scene through restaurants, consulting, and media, bringing creativity and precision to every endeavor.
Astra Kitchen + Lounge
HALL Arts Hotel
Chef Miguel Antonio, Executive Chef of Astral Kitchen + Lounge at HALL Arts Hotel in Dallas, brings a refined, globally influenced approach to modern American cuisine. Drawing on diverse culinary experiences, he blends seasonal ingredients with bold flavors and contemporary technique to create menus that are both elevated and approachable. At Astral, his cooking reflects a balance of artistry and precision, with an emphasis on fresh sourcing and thoughtful presentation.
Antonio has built his career in respected kitchens across the country, developing a style rooted in innovation and hospitality. His leadership in the kitchen fosters creativity and collaboration, resulting in a dynamic dining experience that complements the hotel’s artistic environment. Known for his passion and attention to detail, Chef Antonio continues to shape Astral Kitchen + Lounge as a standout destination in Dallas’ vibrant culinary scene.