Chef Richard Chamberlain
Chamberlain’s Fish Market Grill
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.
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.
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.
Chef David Holden
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.
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.
Chef Jorge Gonzalez
Bio Coming Soon!
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
Chef Dan Landsberg
Dan Landsberg, Complex Executive Chef, joined the ZaZa team in 2011 at the helm of the kitchen for Dragonfly, housed within the Dallas property. Landsberg has recently expanded his horizon however, and implemented his creativity and leadership skills to oversee the direction of Z Resorts’ culinary programs. Chef Landsberg brings a long history in creative cuisines from some of the nation’s most eclectic restaurants which include working alongside Chef Stephan Pyles to create the cuisine for his namesake restaurant, served as a founding partner for Tillman’s Roadhouse, and executive chef roles for Seventeen Seventeen and the Atrium Café to name a few. A graduate of the critically acclaimed California Culinary Academy in San Francisco, Landsberg is a fixture of the dining scene, all while actively participating in culinary and charitable events.
Chef Luis Ruiz
Executive Chef Luis Ruiz joined the opening Nobu Dallas crew in 2005. He left Nobu, twice, to broaden his skills and explore different cooking styles, but returned to Nobu Dallas in 2012, to the position as Sous Chef. In his work outside of Nobu, he spent time in large hotels and intimate, but very busy, steakhouses in Dallas. He has worked all kitchen stations in the kitchen during his career and believes strongly in using that experience to guide new staff.
Chef Ruiz grew up in Mexico City has been married to his wife for nearly 10 years and has 5 kids. He is very active his church and also works with the community at the city of Dallas’ Food Bank.
Chef Gerard Thompson
Chef Thompson’s talents and culinary interpretations of rustic American and wild game cuisine have garnered national attention, and his philosophy is simple… “Make the meal memorable.”
Imaginative menus featuring the absolute best ingredients are created daily. Tomatoes grown specifically for Rough Creek, locally grown organic micro-greens and specialty products like fresh grits from a small Alabama mill all reflect Gerard’s detail-driven style. He’s received superlative reviews nationally by the Zagat Survey, Bon Appétit, Gourmet, and Food & Wine, and recently was awarded a perfect score from the North American Restaurant Association. From his open kitchen, he challenges his guests (who he refers to as “adventurous and open-minded”) with innovative rustic American cuisine and the result is one of the best restaurants in the country.
“Our much-anticipated dinner was the unquestioned highlight of our stay”
“Thompson turns out some of the most consistently excellent cuisine I’ve tasted”
“The restaurant alone is worth a stay.”
ON THE ROAD
Chef Thompson is requested for guest appearances all over the country. Upcoming appearances include Côtes du Coeur,t the Granbury Wine Walk and the Texas Food and Wine Festival.
Chef Stephen Rogers
Stephen Rogers – Chef/Owner of both Gemma and Sachet in Dallas has garnered an impressive amount of awards and accolades with his culinary prowess.
Rogers never planned to be a chef but after San Francisco’s renowned restaurant critic Michael Bauer praised his cuisine at the Napa Valley restaurant, PRESS, where he was filling in until a permanent chef could be hired, he stayed in the kitchen.
After a spectacular seven-year run at PRESS, he and his wife Allison Yoder realized it was time to open their own restaurant – back in Dallas, where Rogers was born and raised.
Gemma, their seasonal, California-cool restaurant on Henderson Avenue opened in 2014.
Dubbed “Dallas’ own Chez Panisse” by D magazine, Gemma is among the city’s top tier of restaurants and has won many awards among 100 Best Restaurants 2013, D Magazine; Best New Restaurants 2014, D Magazine; Best of Big D (Best Service), D Magazine; Best of Big D (Best Places to Eat After Midnight), D Magazine; Best New Restaurant 2014, Dallas Morning News; highly sought after 4-star review by Leslie Brenner, Dallas Morning News; #3 of Top 10 Best Restaurants in Texas – Where to Eat Now 2015, Texas Monthly; Restaurant of the Year 2015, CultureMap Dallas; Top 100 Best Restaurants 2016, CultureMap Dallas; Wine Program of the Year 2017, CultureMap Dallas and more
Sachet carefully followed with a Fall 2017 opening.
French for “a small bag of herbs and spices,” Sachet is a fun, warm and inviting restaurant with a fresh, light menu that’s inspired by the flavors of the Mediterranean coast, drawing from a broad array of countries such as Spain, France, Italy, Greece, Lebanon, Israel, Turkey, Tunisia, and Morocco. Dallas Morning News coveted 4-star review was given to them as well as a number of other impressive accolades such as Restaurant of the Year 2017, Eater Dallas; Restaurant of the Year 2017, D Magazine; Most Stunning New Restaurants 2017, Eater Dallas; Hottest Restaurants in Dallas, Zagat; Best New Restaurants 2017, Dallas Observer and more.
Chef Alex Astranti
Originally from the small town Pietra de’ Giorgi, located outside of Milan, Astranti credits his Italian mother as his first and most profound culinary inspiration. Astranti moved from Italy to London and began working in various front of house positions and it was there he met his future wife, a Dallas, TX native studying abroad. Moving to Texas in 2007, Astranti received his culinary degree from El Centro College and began working in Fort Worth at acclaimed restaurants Bonnell’s Fine Texas Cuisine and Grace. Astranti later honed his culinary skills under celebrated Chef Stephan Pyles and was named Executive Sous Chef at Stampede, eventually ascending the ranks to Executive Chef at Salvaje. Astranti joined the Hai Hospitality team at Uchi Dallas in 2015. From there, he became Sous Chef at Top Knot, where he was instrumental in the 2016 opening and was named Chef de Cuisine of Uchi Dallas in 2017
Chef Sader Matheis
Bio Coming Soon!
Chef Janice Provost
Janice Provost is the Executive Chef and Proprietor of Parigi, a 34 year old restaurant in Dallas, Texas. Her path to cooking professionally began in 1998 after she left a successful career in outside sales to attend El Centro Community College, Food and Hospitality Institute. She began her first kitchen job at Parigi that same year, and three years later she bought the neighborhood bistro.
Born in Houston, Janice was raised in a family that placed an importance on farming, and agriculture. She grew up with chickens, geese, ducks, bees, and an appreciation for growing crops. That background has influenced her philosophy as a chef, and she continues to grow many of her own herbs and veggies at La Bajada Urban Youth Farm, a community garden in Dallas.
A self-proclaimed Francophile, Janice enjoys traveling to France whenever possible. She and her husband love to shop the local markets, and enjoy cooking in “their apartment” in Paris. They also enjoy the multicultural cuisine for which Paris is known, and many of these dishes find their way back to the menu at Parigi.
A pioneer in the local food movement, Janice has been a supporter of Texas Farmers and Ranchers since becoming a chef, and serves on the Labajada Garden, Board of Directors.
Dedicated to the education of future generations interested in the Culinary Arts, Janice created The Parigi Scholarship Endowment Fund, which provides scholarships to students within the El Centro Community College Food and Hospitality Institute. Janice received the prestigious Bits and Bites Award from the Institute for her dedication. Janice is also the co-founder of Café Momentum, a restaurant which teaches disadvantaged youth the skills needed for a profession in the hospitality industry.
As an advisory board member, and past president of the Greater Dallas Restaurant Association, and member of Les Dames d’Escoffier, Janice has been a part of raising over $1,000.000 in scholarships for students of the Culinary Arts. In 2017, Janice was named “Restaurateur of the Year” by the Texas Restaurant Association.
Janice has had the honor of being invited to cook twice at the James Beard House in New York City. First in 2014, and recently in summer of 2017. On both occasions, she took a chef team consisting of her mentors, and some of the young men and women she mentors at Parigi.
Building a sustainable future through responsibly sourced food, education, mentorship, and community are what Janice Provost is hoping to achieve, one plate at a time.
Chef Michele Scarpa
Michele Scarpa was only nine years old when he proclaimed his life goal: to become one of the best chefs in the world. This bold statement was much to his mother’s surprise who reminiscences that Scarpa didn’t show much of an interest in cooking. For Scarpa, the epiphany came about when he watched a friend’s father cook and prepare food at their home in Venice, Italy. This was the first time Scarpa saw a male chef and, at that moment, he yearned to follow in those footsteps.
Upon graduating from G.Maffioli Castelfranco in the Veneto region, Scarpa sought opportunities that would challenge him in the most exciting ways possible. He spent his first 23 years as a culinary professional in Europe, perfecting his craft in the kitchen of some of the most idyllic restaurants alongside highly-respected chefs.
Among them was the 2 Michelin Star restaurant Al Bersagliere. Under the famed restaurant’s fifth generation chef Massimo Ferrari, Scarpa experienced an invigorating lift to his passion for creative cooking. Revitalized, Scarpa quickly advanced to the next level of his career making his mark at several more Michelin Star restaurants including Restaurant Scrigno del Duomo and Da Gigetto.
In the mid-2000s, Scarpa said goodbye to his homeland and hasn’t looked back since. One unique experience for Scarpa was his tenure as a sous chef at the TAO Group’s LAVO Italian Restaurant & Lounge in Las Vegas. This would prime Scarpa for delivering precision consistently and excellence in high volume.
Today, Scarpa is the Executive Chef of Dolce Riviera, an upscale Italian destination located in the Harwood District. Using the mentorship style that chef Ferrari gave to him, Scarpa leads a diverse culinary team and inspires innovation both in and out of the kitchen. He is currently putting the final touches on his summer menu at Dolce Riviera, which will feature lighter selections, new seasonal ingredients, and a traditional risotto with seared scallops and a strawberry accent.
Chef Christian Stewart
Bio Coming Soon!
Chef Pete Harrison
Bio Coming Soon!