Rich Rogers, proprietor/cheesemonger of Scardello Artisan Cheese which opened in October 2008 in Dallas’ Oak Lawn/Turtle Creek neighborhood. Scardello was named “Best Adult Education” by D Magazine in 2009 for its Cheese 101 class, and “Best Cheese Shop” numerous times by the editors of D magazine. Rogers is a member of the American Cheese Society, served as Chair of the ACS Judging and Competition Committee for 3 years, and an ACS Certified Cheese Professional. Scardello has two locations in Dallas at Oak Lawn and in the new Dallas Farmers Market.

Renowned Chef Jill Bates brings her talent to the Sugar & Sage team, where she serves as Executive Pastry Chef and has worked to define our highly anticipated pastry program. From elevated selections like Kouign-Amann and Brioche Feuilletée, to artisan breads and baguette sandwiches, Bates has intentionally built a menu with neighbors, families, professionals, and Park Cities students in mind. Bates’ experience in the Dallas culinary world spans over 20 years. Most recently tapped by Chef Chad Houser to lead Café Momentum’s pastry program, Jill spent years alongside Dean Fearing at Fearing’s/The Ritz Carlton and at The Mansion on Turtle Creek.

Chef Reilee Williams is the co-owner of Sclafani’s New York Bagels & Sandwiches in Dallas, Texas, alongside founder Chris Sclafani. Passionate about preserving the traditions of classic New York bagel-making, Reilee has dedicated himself to mastering the craft of water-boiled bagels, house-made spreads, and sandwiches. Working closely with Chris, Reilee focuses on staying true to the recipes and techniques that define a great New York bagel while continually looking for ways to improve quality and consistency. His goal is simple: serve great food, take care of guests, and create a neighborhood spot that keeps people coming back.

Sixty Vines offers a wine country-inspired dining experience centered around 60 wines on tap, seasonally inspired dishes, and a commitment to sustainability. With a menu built around fresh ingredients, shareable plates, and chef-crafted dishes, Sixty Vines creates memorable dining experiences that bring people together over great food and wine.

Chef John Pineda serves as Executive Chef of Crown Block, the acclaimed steak and seafood destination atop Dallas’ iconic Reunion Tower. With more than two decades of culinary experience spanning fine dining, luxury hospitality, and chef-driven restaurants, Pineda has earned recognition for his refined yet innovative approach to modern American cuisine. Born and raised in Nueva Ecija, Philippines, he immigrated to the United States at age 15 and discovered his passion for cooking, ultimately earning his culinary degree from Le Cordon Bleu in Austin. Before leading the kitchen at Crown Block, Pineda honed his craft at some of Texas’ most respected dining destinations, including SER Steak & Spirits, Town Hearth Steakhouse, and the acclaimed Launderette in Austin. Since opening Crown Block in 2023, he has helped establish the restaurant as one of Dallas’ premier dining experiences, celebrated for its elevated steak and seafood program, exceptional hospitality, and panoramic skyline views. A 2024 Dallas Rising Star Chef nominee, Pineda is known not only for his culinary creativity and commitment to excellence but also for his dedication to mentoring the next generation of culinary talent. His cooking reflects a blend of technical precision, global influence, and a deep appreciation for the ingredients, farmers, and producers that inspire every dish.

Located in the Historic Junius Heights neighborhood of Old East Dallas, Garden Cafe is the perfect escape. Garden Cafe is one of the most unique restaurants in Dallas. We offer quality local fare with a beautiful patio in the midst of our on-site kitchen garden that provides many of our herbs and vegetables. Ask us about hosting private events, weddings, corporate outings or any other event.

Chef Stanley Xu is the distinguished Sushi Chef at CATCH Dallas, where he brings over a decade of culinary mastery grounded in precision, artistry, and a profound respect for tradition. Born and raised in Las Vegas, Xu was immersed in the rhythms of restaurant life from an early age. Growing up in a family that owned and operated Chinese restaurants, he learned that food wasn’t just sustenance – it was a form of storytelling, celebration, and connection. His culinary journey began at the Mirage Hotel, where he took his first job as a dishwasher. Driven by discipline and curiosity, he quickly rose through the kitchen ranks under the tutelage of classically trained Japanese chefs. A pivotal chapter in his career unfolded in Tokyo, where he earned the extraordinary honor of preparing a meal for the Emperor of Japan, an experience that cemented his commitment to excellence and cultural authenticity. Xu’s pursuit of refinement led him to Morimoto at the MGM Grand, a world-renowned culinary institution where he perfected the art of blending traditional Japanese techniques with bold, contemporary expression. His style is instinctive and mood-driven, rooted in Asian flavor profiles and elevated through his refined aesthetic. He is particularly passionate about sourcing premium ingredients. most notably, seafood flown in daily from Tokyo’s famed Toyosu Market, to create standout dishes such as the refined nigiri, truffle sashimi, and signature CATCH Roll. A key figure across multiple CATCH locations, Chef Xu is celebrated not only for his technical expertise but for his thoughtful leadership and ability to foster a culture of excellence. At CATCH Dallas, he curates more than a menu – he curates an experience. Under his direction, the sushi program delivers elegance, innovation, and unforgettable flavor, capturing the essence of CATCH’s elevated yet approachable hospitality.

Chef Eduardo Osorio is a Los Angeles–born chef who began his culinary career in Marina Del Rey and Santa Monica, with a focus on seasonal, sustainable seafood. His journey has taken him through vibrant culinary scenes in New York, Chicago, Saudi Arabia, and Las Vegas, experiences that have shaped his skills and perspective. Now at Meridian, Chef Osorio is committed to thoughtful hospitality, crafting memorable dishes and welcoming guests as part of the local community.

Chef Miguel’s culinary journey began at Le Cordon Bleu Dallas, which opened the door to some of the city’s most respected kitchens. He spent the majority of his career training at Fearing’s Restaurant at The Ritz-Carlton Dallas, where he developed a deep appreciation for the discipline, creativity, and attention to detail required to perform at a world-class level. He later joined the opening team at the JW Marriott Dallas, helping build a luxury culinary program from the ground up. Today, as Executive Chef of Hall Arts Hotel in the Dallas Arts District, Chef Miguel leads the culinary vision for the hotel’s dining experiences, private events, and catering operations. Inspired by the creativity and culture that surround the property, he focuses on delivering thoughtful, elevated cuisine that reflects both the sophistication of the hotel and the vibrant spirit of Dallas. His philosophy on food is simple: dishes should be approachable, and ingredients should remain the star. Known for a clean and refined style, Chef Miguel draws inspiration from his Mexican and Texas heritage, allowing those influences to shape his approach to flavor, hospitality, and ingredient-driven cooking.

Chef Phillip Halff is the founder and chef behind Halff Culinaire, an intimate chef’s table experience known for ingredient-driven tasting menus and thoughtful hospitality. His cuisine is contemporary American, drawing inspiration from ingredients, techniques, and culinary traditions encountered throughout his career. Guided by curiosity and a commitment to continual learning, Phillip creates menus that evolve with new ideas, experiences, and discoveries. Built on the belief that food should create meaningful connections, Halff Culinaire was founded to bring guests closer to the creative process through immersive dining experiences and direct interaction with the chef. At the center of Phillip’s philosophy is a simple belief: “A day not learning is a day wasted.” Today, Halff Culinaire is evolving into Culney, the next chapter in his culinary journey. Envisioned as a future brick-and-mortar restaurant, Culney represents the culmination of years spent refining his craft and vision for hospitality while creating a place where guests, cooks, and chefs can gather, learn, and grow together.

Chef Joshua Zacharias, born in Winnipeg, Manitoba, began his culinary career unexpectedly after being persuaded to join a kitchen while working for a fish delivery company, having initially pursued stunt performing through years of martial arts training. Without formal schooling, he developed his skills through hands-on experience, first under mentor chef Wayne Martin and later at the contemporary French restaurant Sous Sol, where he embraced seasonality and local sourcing—values shaped by the discipline he carried over from martial arts. His journey took him through notable kitchens, including a very short but monumental stint with Toronto’s acclaimed and MICHELIN-starred Alo Food Group, before relocating to Dallas to join Uchi as a Sous Chef, where he refined his craft through Japanese techniques. He later became Chef de Cuisine at Sushi Kozy, contributing to its recognition in the MICHELIN Guide 2025, and now leads Restaurant shua alongside his partner Brenda, evolving it from his original Winnipeg supper club into a platform for modern Vietnamese cuisine rooted in Texas seasonality and a deep connection to his heritage.

At Lettuce Indulge, we believe food should do more than simply satisfy hunger—it should nourish, heal, and bring people together. Our restaurant was built on a foundation of family, health, and a commitment to providing clean, high-quality food that people can trust. Every meal we serve is made from scratch and crafted with ingredients that align with our mission of promoting wellness through honest food and also sourcing as much locally as we can. The inspiration for Lettuce Indulge began close to home. Our daughter struggled with severe food allergies, making it difficult to find restaurants that could safely accommodate her needs. Something as simple as going out to eat often required extensive research, countless questions, and constant concern about hidden ingredients. Through out this, our family farm, Gentlesoll Farm & Ranch, also started. Our education reached farther than just ingrediants and food prep. We learned the value of local farmers and how they raise the foods we eat.

A third-generation chef, Ruben Toraño focuses on breads, pastries and desserts for all Headington restaurants. He has a bachelor's degree in baking and pastry arts from Johnson & Wales University. And he brings over 20 years of kitchen experience to the table, including time at Charlie Palmer, Nobu, The Joule Hotel, and most recently, the Adolphus Hotel. When he’s not in the kitchen, Ruben enjoys spending time with his family, watching baseball, perfecting his brisket and traveling.

A Texan native, Chef Travis Wyatt is deeply rooted in the Dallas restaurant scene, having worked in various chef roles at some of Dallas’ buzziest restaurants over the past fifteen years. In 2023, Wyatt rejoined the Headington family as Executive Chef at the yet-to-be-reopened Mirador. The restaurant reemerged with a vengeance after closing at the start of the pandemic — and a fresh new menu, courtesy of Executive Chef Travis. A lifelong learner, Travis prioritizes personal and professional growth and loves spending time with his family and dogs.

Chef Omar is a Monarch Sous Chef who oversees Kessaku, which is an intimate sake and cocktail lounge offering handcrafted cocktails, Japanese-inspired cuisine, and panoramic views of the Dallas skyline.

Meet Belal Kattan, the Syrian-American chef/owner of Bazaar. We are a “Syrian meets everything” pop-up and private dining concept based in Dallas. Bazaar serves Levantine cuisine mixed with French and Italian techniques to achieve modern takes on traditional dishes that he was exposed to from living in Syria for over a decade.

Gorji, the restaurant, is the longest running independent, chef-driven, exclusive, prix fixe, tasting room in Dallas. Drawing on Mediterranean traditions, his own culinary journey, and Persian heritage, he has crafted a signature style: New Mediterranean Cuisine. His hands-on approach to sourcing ingredients ensures every plate is thoughtfully prepared, blending vibrant flavors of Mediterranean and local ingredients with his own techniques. His goal is to provide a personalized and intimate fine dining experience. Gorji is the first no-tipping restaurant in Dallas, reflecting his commitment to a sustainable and guest-focused philosophy. In 2006, He launched Gorji Gourmet, a line of sauces, marinades, and dips that bring the essence of Mediterranean fine dining into homes. In 2013, Gorji authored Zing! By Gorji - New Mediterranean Cuisine: Bold, Balanced, Simple & Savory. In it he shares the techniques and inspiration behind his dishes, offering readers the chance to explore the secrets of his New Mediterranean cuisine. The award-winning cookbook reveals recipes and insights into creating bold, flavor-forward dishes featuring ingredients like pomegranates, barberries and sumac. Gorji’s love for food was written in his roots. Raised in Iran, he grew up in a culture where cooking wasn’t just a hobby or a profession—it was a fundamental life skill. Everyone, from the youngest child to the eldest in the family, knew how to prepare a meal. They also hunted and fished together and learned to prepare, clean and eat what they caught. Under the watchful eye of Mama Gorji, an appreciation for flavors and ratios was instilled in him. Early experiences preparing seasonal ingredients, such as Persian lime juice, tomato paste, unripe grape juice, and pomegranate puree, shaped his passion for fresh, natural cooking. Combined with travels across the Mediterranean Basin, this foundation evolved into his unique New Mediterranean Cuisine.

Chef Jonathon Erdeljac is the Chef and Co-Owner of Jonathon's Diner and Jonathon's Forestwood, which he operates alongside his wife, Christine. Under their leadership, the restaurants have become beloved neighborhood destinations known for exceptional brunch, comfort food, and warm hospitality. A graduate of culinary school in Houston, Texas, Chef Jon built his career in some of Dallas's most respected kitchens before opening his own restaurants. He previously served as Executive Chef for Bread Winners Cafe & Bakery and Macklin's Catering Company. Known throughout the Dallas culinary scene as the "Gravy King" and the "Muffin Man," Chef Jon has earned numerous accolades from D Magazine, Dallas Observer, and Oak Cliff Advocate. His award-winning menu items include his chicken and waffles, chicken-fried steak, patty melt, and the famous "Nooner" Burger. His signature beer cheese soup has also been featured in Food & Wine magazine. In 2014, Chef Jon showcased his culinary talents on the Food Network competition series Food Court Wars.

Chef Rich Vana is the chef and owner of The Heritage Table, a nationally recognized restaurant in downtown Frisco dedicated to celebrating the ingredients and stories of North Texas. Through his evolving Blackland Prairie cuisine, Rich combines whole-animal butchery, fermentation, preservation, and close partnerships with local farmers to create food rooted in a true sense of place. His cooking reflects a belief that great cuisine begins with the land, the people who care for it, and the traditions we build around the table.

Executive Chef, Andy Papson, leads the entire culinary operation of Virgin Hotels Dallas including Commons Club, its signature restaurant, as well as The Pool Club, banquets and catering. Drawing from a lifetime spent by the water, Papson’s Commons Club menus spotlight coastal fare and vibrant Creole flavors. His passion for fresh ingredients and diverse flavors brought him many accolades including Chef of the Year for Davidson Hotels, Chef of the Month in Baton Rouge, Best Dish Award at New Orleans Food & Wine Experience, and Best Key Lime Pie in South Florida. Papson looks forward to returning to Chef for Farmers this year with fresh, local flavors.

Born and raised in Fort Worth, Texas, Chef Jon Bonnell grew up hunting, fishing, and cooking—early passions that shaped his culinary career. After earning a degree from Vanderbilt University in 1994, he taught science and math before following his love for food at the New England Culinary Institute (NECI). During his time at NECI, he trained at Mr. B's Bistro in New Orleans, refining his skills in Creole cuisine. In 1997, he returned to Fort Worth, working in upscale restaurants before launching his own culinary ventures. In 2001, Jon opened Bonnell’s Fine Texas Cuisine, earning Wine Spectator’s Award of Excellence annually since 2004 and consistently ranking among Texas’ top restaurants. He later launched Waters Restaurant, focusing on fresh, sustainable seafood. Expanding his influence, he founded BUFFALO BROS, a casual eatery near TCU, where he also serves as the Celebrity Chef for Amon G. Carter Stadium. A renowned expert in wild game and Texas cuisine, Jon has authored three cookbooks and appeared on Today, CBS Early Show, Good Morning America, and Food Network. With three invitations to cook at the James Beard House, Jon Bonnell remains a leading voice in Fine Texas Cuisine.

Chef Antonio Rendón brings over 30 years of culinary experience to his role as Executive Chef at Nobu Dallas, blending technical precision with a deep respect for tradition. Born in Mexico and raised with a strong work ethic, Antonio began working at the age of 12—what started as a necessity soon grew into a passion, especially once he stepped into the kitchen. Antonio began his restaurant career in 1992 as a dishwasher and quickly found his calling in Japanese cuisine. He spent 13 years honing his craft in New York before joining Nobu Fifty Seven in 2007. There, he rose steadily through the ranks, from line cook to sous chef, refining his skills under the brand’s exacting standards. In 2019, he brought his talents to Dallas, where he now leads the culinary team with a focus on consistency, creativity, and mentorship. Antonio’s culinary philosophy centers on heart, discipline, and curiosity. He encourages his team to taste everything, take pride in their work, and embrace the ongoing journey of learning and growth. Outside of the restaurant, Antonio enjoys spending time with his family, cooking for loved ones, and watching sports. Whether at work or at home, he finds joy in bringing people together through food and creating memorable experiences along the way.

Chef Thomas Griffin is Chef de Cuisine at Haywire Uptown in Dallas, Texas, where he brings more than a decade of culinary leadership to the brand. Before joining Haywire, Griffin led kitchen operations at Thunderbird Pies and Cane Rosso. Since arriving in Texas, he has continued to make his mark on the Dallas culinary scene, earning recognition from CultureMap Dallas in 2021 as one of five chefs adding culinary flair to the city for his work at Elephant East. Griffin built his reputation in Boston's competitive dining scene, earning a spot on Zagat's 30 Under 30 list in 2014. He served as Chef de Cuisine at Salty Girl under Chef Kyle McClelland. He later joined the opening team for Sinatra at Encore Boston Harbor in 2019 as Executive Sous Chef under nationally recognized Chef Timothy Hixson. The restaurant earned a Four-Star Forbes rating in its first year. Griffin also worked alongside chefs Phillip Tang and Richard Garcia, contributing to restaurants that collected multiple Best of Boston honors. A Boston native with deep roots in Italian, Asian, and French cooking, Griffin has found a natural home at Haywire, where the focus on locally-sourced ingredients aligns to his style.

Chef Nick Walker serves as the powerhouse Director of Culinary at Whiskey Cake Kitchen & Bar, driving innovation in menu development, product sourcing, system design, and operational strategy. A seasoned culinary professional, Walker honed his skills at some of the most notable properties in the hospitality industry. Prior to his current role, he was the Culinary Director at The Village in Dallas, overseeing seven restaurant concepts, including the James Beard-nominated Meridian. In addition, Walker served as Executive Chef for Virgin Hotels in Dallas, where he conceptualized and launched the property's multiple restaurants and food and beverage offerings. His experience also includes a tenure as Executive Chef at Headington Companies, where he oversaw multiple venues such as CBD Provisions and Mirador at The Joule Hotel and Front Room at The Lumen Hotel. Earlier in his career, Walker was Chef de Cuisine at the acclaimed Rosewood Mansion on Turtle Creek. He also spent time honing his skills at several renowned hotels and restaurants, including The Mondrian Hotel, Delano Hotel, and The Bazaar by Jose Andres at the SLS Hotel in South Beach. A graduate of Johnson & Wales University in Charlotte, NC, Walker’s culinary expertise spans several regions, including Cleveland, Charlotte, Orange County, and Miami, before ultimately settling in Dallas, where he has made his home base for over a decade.

Chef Aaron Collins has been an integral part of Café Momentum since the very beginning. A graduate of El Centro, he played a key role in our early pop-ups and special events, helping lay the foundation for our future flagship restaurant in the heart of the Meadows campus in Dallas. With 14+ years of professional cooking experience in Dallas—9 of those with Café Momentum—Chef Aaron brings exceptional culinary expertise and a deep commitment to our mission. He is highly skilled in curing meats, pickling vegetables and crafting in-house cheeses, elevating the flavors that make our menus stand out. Beyond the kitchen, he actively tends our Café Momentum community garden at Deep Ellum Urban Gardens, working alongside interns to teach them the importance of sustainability and fresh ingredients. When he’s not creating unforgettable dishes, Chef Aaron enjoys traveling, gardening and sharing great wine with his wife. His passion for food, mentorship and community makes him a vital leader in our program, shaping the next generation of young culinary professionals and beyond.

Shine Tamaoki’s love for sushi and the art of making it began in college. But it was not until Shine took a job at Nobu that his love turned to obsession and passion that would drive him in life. Through his years at Nobu, Shine learned and honed the traditional techniques of making sushi that would allow him to develop his own signature style for creating Japanese cuisine. Shine’s food focuses on traditional Japanese cuisine, including sushi and sashimi, with his own modern twists to certain dishes. Shine desires to always showcase and highlight the ingredients themselves, striving to create dishes using only the freshest fish and seasonal produce. He wants our guests to experience sushi in the traditional manner they would experience it in Japan but also to highlight its flexibility and versatility by creating unique plates for our guests to enjoy. At Pearl, you can experience the gambit from a traditional Omakase dinner that places you in the hands of Shine and his sushi chefs as they guide through a meal of sushi handpicked by Shine to a sit-down dinner including sashimi plates and sushi rolls.

Chef David born originally from Medellin, Colombia made his way into the Dallas culinary scene back in 2015. Working under some great restaurants like Monarch, Americano, Mirador, and CBD provisions.

Master pizzaiolo Dino Santonicola was born, raised and trained in Naples. Dino moved from Italy to Seattle in 2004, making a huge splash when he opened a traditional Neapolitan wood-fire-oven pizzeria there, Via Tribunali. Seven years later he came to Dallas to open Cane Rosso, as its executive chef and master pizzaiolo. It was there, at the original Deep Ellum location, that Dino met Megan, who joined the pizzeria as general manager. Together, the couple led the growth of Cane Rosso to nine locations. Megan and Dino married in 2015, first with a ceremony in Dallas, followed by one in Naples. The two pizza-lovers opened Partenope in the Dallas Downtown Historic district in 2019 in the landmark Titche-Goettinger Building. It quickly became known as the city’s premier place for Verace Pizza Napoletana. In 2024 Partenope was ranked #12 among all pizzerias in the U.S. by the prestigious Naples-based 50 Top Pizza organization and received a World Ranking of #72. Megan and Dino are the parents of two young children, making Partenope a true “mom and pop.” They opened their second location in Richardson in late 2023 and have plans for their third location in Fort Worth opening in fall of 2026.

Mauricio Garcia Travesi is the President and co-owner of the Mozzarella Company, an award-winning artisanal cheese factory based in Dallas, Texas. With a deep appreciation for craftsmanship and a background that blends creativity, discipline, and international experience, Mauricio has become a driving force behind the company’s continued success. Mauricio first joined the Mozzarella Company in 1995, quickly rising to the role of General Manager in 1996. He immersed himself in every aspect of the business — earning all required certifications, managing factory operations, and overseeing cheese production. After a brief return to Mexico, he rejoined the company in 2013, bringing fresh energy and a renewed commitment to its mission of producing high-quality, handmade cheeses using traditional techniques. In 2018, Mauricio became co-owner of the Mozzarella Company. Under his leadership, the company has continued to thrive, preserving its artisanal roots while strengthening its operational excellence. His Italian heritage and creative background — including experience as an artist, pilot, and former advertising creative director — bring a unique perspective to the business, enriching both the product and the brand.

Nathanael Sanders, Chef de Cuisine of House of Toro, brings more than a decade of experience in professional kitchens and six years of culinary development in Texas. Originally from Knoxville, Tennessee, and raised in Southern California, Chef Sanders blends Southern roots with West Coast sensibility and Texas seasoning to create ingredient-forward, modern cuisine. A specialist in fresh pasta, baking, and precise meat and seafood fabrication, Sanders is known for technical skill and a meticulous approach to production. He played key roles in the openings of Carbone in Dallas and Trick Rider in Frisco, experiences that helped refine his commitment to quality ingredients and thoughtful, contemporary cooking.

You can take the boy out of France, but you can’t take France out of the boy. Born in the Loire Valley and raised in farm-to-table traditions ingrained in his soul, the classically trained chef has carved out a stellar career that has taken him from august restaurants in Paris, London and Los Angeles to presiding over a Michelin-star restaurant, Alain Ducasse’s Mix in Las Vegas. In 2009, Texas came calling: Davaillon assumed the culinary reins at the renowned Rosewood Mansion on Turtle Creek where during his six-year tenure he earned his first James Beard Award nomination for Best Chef: Southwest in 2012. His work as executive chef of Bullion restaurant brought him more recognition: named Restaurant of the Year by D Magazine in 2018 and a James Beard semifinalist nod (again, for Best Chef: Southwest) in 2019. Today, as executive chef of Knox Bistro and culinary director for Travis Street Hospitality where is mastery of French technique has distinguished the restaurant group and dramatically enhanced Dallas’ culinary profile. Under his direction, Travis Street’s Knox Bistro and Georgie both earned Recommended dining status in Michelin Guide’s first Texas survey in 2024. While undeniably one of the country’s top chefs, Davaillon’s culinary philosophy remains rooted in his boyhood in France where working with farm animals and garden produce wasn’t just tradition, it was daily existence. As a chef, mentor and role model, Davaillon exemplifies leadership and a commitment to culinary excellence that have made Travis Street Hospitality restaurants essential, unforgettable dining experiences.

Michael Lane has 30 years of corporate, restaurant, and fine-dining chef experience. He attended the Culinary Institute of America in New York, while simultaneously working for the largest tri-state catering company in Franklin, New Jersey (Market Basket). Returning to Texas, he trained under renowned chefs Tim Keaton, Robert DeGrande, and Dean Fearing. Five years later, he founded Michael Lane Cuisine, Inc., which he managed for more than 20 years, preparing approximately 3,000 meals a day to large corporate clients and hedge funds, as well as musicians and athletes. Grossing more than $43 million in revenue, Michael sold the business to City Café in 2009. For 6 years, Michael held a business development position at TriMark USA – one of the largest restaurant equipment and design vendors in the country. In 2021, Michael left TriMark to focus his attention on building the best BBQ restaurant in Dallas, and many might say, Texas! As Founder and Owner of Lane's OAK’D BBQ – a Top 100 BBQ Restaurant in Texas – Michael is exceeding expectations in the community and is humbled by the accolades OAK’D continues to receive. Notable recognitions include, but are not limited to, the following: - Best Happy Hour by D Magazine - Best desserts in Texas by Texas Monthly - Recognized as the best chicken fried steak in Dallas by the Dallas Observer - Top 100 BBQ joints in Texas by Texas Monthly - Top 2 best BBQ joints in Dallas by the Dallas Observer Michael brings his culinary skills to the brand and thrives on the attention to detail that’s needed to create and serve the highest-quality food and experience.

Travis Street Hospitality is thrilled to welcome Reilly Brown as Executive Chef at Frenchie, the group’s newest concept in Preston Center. Brown transitions from his role as Executive Sous Chef at Georgie, where he played a key part in the restaurant gaining recommended honors in both the 2024 and 2025 Michelin Guide Texas. Before joining the Georgie team, Brown enjoyed a five-year run at Press Restaurant in St. Helena in Napa Valley as sous chef for his mentor, Press chef/partner Philip Tessier. Tessier’s own distinguished career (Le Bernadin, Per Se, The French Laundry) helped shape Brown’s standards for exceptional cuisine and wine. At Press, Brown was instrumental in helping earn and maintain the restaurant’s Michelin star rating (coupled with Grand Award status, Wine Spectator’s highest achievement for uncompromising devotion to quality wine programs). Brown built his culinary career on exemplary academic qualifications: a culinary arts degree from the Culinary Institute of America as well as a bachelor’s degree in business management with a minor in advanced wine and hospitality, also from CIA.

If there is a name synonymous with BBQ in DFW, it’s Hutchins. Our journey began in 1978 when our parents, Roy and Delores, attached a BBQ restaurant to our family home in Princeton, Texas. From a young age, we’ve been immersed in the rich traditions of Texas BBQ. It’s hard work, certainly, but for us it’s more than that. It’s a way of life. We’re passionate about BBQ, and we want our guests to feel that intuitively every time they visit us in McKinney or Frisco. It’s been quite the journey, to say the least! Hutchins BBQ has been named on Texas Monthly’s Top 50 list for over a decade now. We’ve served at the James Beard house twice, and won the Iron Fork “Best Restaurant” award. We were also voted “Best BBQ in DFW” in a Dallas Morning News reader poll, and we were one of Oprah’s picks in O Magazine. Along the way, we even invented the iconic Texas Twinkie! Of course, none of this would be possible without the support of our amazing team, our local community and connoisseurs of Texas BBQ from around the world. We are immensely grateful to them and look forward to sharing our love of this craft, with a side of Texas hospitality, for as long as this journey continues.

Jason Rohan’s culinary journey is as much about heart and passion as it is about skill. Originally from Los Angeles, his love for food was sparked by his mother during high school, inspiring him to pursue a career that allowed his creativity to shine. After attending culinary school at Los Angeles Mission College, Jason began honing his craft, first as a pastry assistant for Suzanne Goin from 2013 to 2015. A pivotal moment in his career came when he joined Chef Thomas Keller’s Bouchon Beverly Hills from 2015 to 2017, where he developed a deep appreciation for the discipline and dedication required in fine dining. His expertise continued to grow during his time with Chef Curtis Stone at Gwen and Georgie from 2017 to 2020, where he embraced the art of showcasing simple ingredients and elevating them to new heights. Now, as the Chef de Cuisine at Monarch, where he’s been since January 2021, Jason finds inspiration in the vibrant energy of the kitchen and the innovative atmosphere fostered by Chef Danny Grant. Italian cuisine speaks to his soul, with its focus on bringing out the best in uncomplicated ingredients. Outside the kitchen, Jason is a devoted family man, spending time with his wife, their four-year-old son, and their dog. Whether exploring Texas or trying new restaurants, Jason’s love for food and family remains at the heart of everything he does.

Manuel’s journey began at 16 when his family moved from Argentina to Hawaii. His father, now his business partner, had taken a year's sabbatical from his job in investment banking. It was there that Manuel, while keeping up with his studies online, took it upon himself to help with the daily chores, particularly those around the kitchen. He recalled how he would sit on the kitchen counter and watch his grandmother cook when he was very young. While in Hawaii, Manuel took over kitchen responsibilities, even going to the market to handle groceries. This experience led him to wonder, "Why do we do things this way?" and ignited his passion for cooking. After completing his studies at “The Bue Trainers” in Argentina, Manuel worked in some of the finest kitchens worldwide. He garnered experience in the Michelin-starred Fat Duck in London, Matt Moran’s Aria restaurant in Sydney, Australia, and Wolfgang Puck’s Spago in Maui. In 2013, he recognized the need to expand his skill set and pursued Business Management studies at the University of Hawaii. There, he secured a full scholarship maintaining a 4.0 GPA while simultaneously working as an executive chef on Maui, where he also crossed paths with his future wife and restaurant partner, Tina. Since then, Manuel has divested from the Miami restaurant he established in 2016, Lilikoi Organic Living, and initiated perfecting the world's finest gelato. Throughout his journey as an Executive Chef, he mastered the art of gelato-making, culminating in developing recipes for Haulani Vegan Gelato, Argentina's most successful vegan gelato brand. Manuel introduces a fresh perspective to an age-old culinary tradition with his extensive expertise. In April 2024, Manuel was invited to participate in Gelato World Masters as a contender for the North America Cup.

Raised in Dallas, Andrea Shackelford graduated from Southern Methodist University in 2007 and built her early career around the farm to table movement. She joined Wells Hospitality Group/DFA in 2012 and helped develop and open Harvest Seasonal Kitchen in 2014 . After the restaurant moved across the McKinney Square in 2023, she remains the Executive Chef and Managing partner for Harvest at the Masonic. Andrea is also a founding member of McKinney’s non-profit organization, The Seed Project Foundation, which highlights the importance of sustainability and funds education and agriculture initiatives that support sustainable farming.

Meaders Moore Ozarow started Empire Baking Company in November of 1992 with her husband Robert. Meaders, an Abilene native has always loved food. She saw that there were few alternatives for buying fresh baked bread in Dallas and decided to bring this artisan bread to the area. They believe that product integrity begins with quality ingredients. When she is not breaking bread, she is cooking food for her family, driving and raising money for Meals on Wheels and giving her time and resources to the arts.

Caviére is a Texas-based luxury caviar company founded in 2025 by Christina Lam and Thi Phung, two women on a mission to redefine how America experiences one of the world’s most coveted delicacies. Built on the belief that indulgence and integrity are not mutually exclusive, Caviére sources Siberian, Kaluga, and Ossetra caviar from ethical, sustainable aquaculture farms spanning Europe, Asia, and the United States. Christina and Thi did not enter this industry by accident. They entered it with a vision: to bring world-class caviar to the culinary community with full transparency, uncompromising quality, and a deep respect for the ecosystems that make it all possible. From farm to chef to table, every tin of Caviére represents a commitment to doing things the right way. We are proud to partner with chefs, creatives, and tastemakers who understand that what goes into a dish matters just as much as what comes out of it. Caviére is not just a product. It is a new standard.

Born in Indonesia and specializing in authentic Asian cuisine, this talented chef fought her way into the competitive Dallas culinary market. Today, she is proud to operate the only Indonesian restaurant in the DFW area.

Born and raised in Southern California, Juan Carlos is the Chef de Cuisine at Loro Asian Smokehouse in Dallas, Texas. His culinary journey began in Austin in 2021, where he started as a line cook at the flagship Loro location. Passionate about bold flavors and open-fire cooking, he quickly rose through the ranks, eventually helping open Loro’s Dallas outpost. Along the way, he’s served as a Culinary Director, built strong ties with local DFW pitmasters, and even sharpened his barbecue skills smoking meats in Alaska. Blending Asian influences with Texas tradition, Juan Carlos brings creativity, precision, and heart to every plate.

Growing up in Ennis and South Dallas, Texas, Rhonda McCullar fondly recalls time spent with her family. Cooking Soul Food and Tex-Mex with her mother for regular family get-togethers sparked McCullar’s early passion for feeding people. While she loved being in the kitchen with her mom, Rhonda followed in the footsteps of her mentor, a high school teacher and basketball coach she remains close with today, and became a sixth-grade science teacher. She maintained her passion for cooking, but her family needed more financial support after her mother’s death, so McCullar came up with a short-term solution (secure her teacher certification) and a long-term plan (attend culinary school). She soon enrolled in Le Cordon Bleu Institute of Culinary Arts in Dallas, where her science background proved priceless. After graduating in 2012, McCullar worked for Marriott for three years. When an opportunity to stage at Uchi arose, she jumped at the chance. Her impressive performance secured her a position at Uchi Dallas and she has been there ever since, working her way up to sous of both Uchi and Uchibā and eventually, chef de cuisine in 2021. As a vegetarian, McCullar brings a unique perspective to the Uchi kitchen team. Inspired by the kitchen’s food waste, she looks for ways to incorporate unused ingredients for new dishes. While she does not eat meat and doesn’t love the taste and texture of fish, she regularly presents meat- and fish-forward specials selected for the menu. She relies on her keen understanding of flavor profiles, an approach rooted in cooking science, and savvy ability to read faces, to tweak the recipes she develops. In her spare time, McCullar volunteers to feed the homeless and maintains her love of basketball by regularly challenging her nephew to a game of one-on-one as he builds his skills. She has also branched into gardening, pottery, and woodworking as additional creative outlets.

Chef Joshua Harmon is widely recognized as one of the most innovative and fearless forces in the contemporary Texas dining landscape. Hailed by media outlets and critics as a culinary "mad scientist" and named Eater 2017 Chef of the Year, Harmon has carved out a unique space in gastronomy by clashing the soulful, deeply rooted heritage of Southern American cuisine with complex East Asian profiles and advanced, meticulous fermentation techniques. With a pedigree built in elite, multi-Michelin-starred spheres in New York City and sharpened under the mentorship of regional legends, Harmon’s work transcends traditional "fusion". Instead, he creates highly conceptual, texturally brilliant, and nostalgic dishes that challenge conventions while remaining accessible. From helming breakout brick-and-mortars to designing expansive, multi-million-dollar hospitality ecosystems like Victory Social, Harmon is an elite chef, an operator, and a Food Network Restaurant Rivals champion who has redefined modern Texas dining.

Justin Fourton is the co-founder of Pecan Lodge, the iconic Texas barbecue destination that helped ignite the modern craft barbecue movement. What began as a small farmers market stand evolved into one of the most celebrated barbecue restaurants in America, earning national recognition from Texas Monthly, Bon Appétit, Food Network, and countless other outlets. Deeply rooted in the traditions of Texas barbecue, Fourton is known for his commitment to preserving authenticity, honoring regional cooking traditions, and championing the craftsmanship behind live-fire cooking. His work explores the balance between tradition and evolution, helping shape conversations around the future of American barbecue while staying connected to its cultural roots. Fourton is also the founder and host of the Smoke(less) podcast, a series that goes beyond barbecue to explore the people, ideas, and cultural forces shaping modern food and hospitality. Through conversations with chefs, pitmasters, entrepreneurs, artists, and innovators, Smoke(less) examines creativity, obsession, craftsmanship, and the pursuit of excellence both inside and outside the kitchen.

Chef Lamar Moore was born and raised on the South Side of Chicago. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential to his culinary journey. Hailing from Mississippi, she passed on a deep appreciation of Southern food and culture to her grandson. He graduated from Le Cordon Bleu in 2003 and headed west to San Jose, California, where he secured a position at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago and became the sous chef for the Chicago Bears, before moving on to a series of restaurants as a successful chef and restaurateur. Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions—but he admits his grandmother will always be his first and biggest fan. Chef Moore has appeared on Bravo TV’s Welcome to Waverly and Food Network’s Chopped, Beat Bobby Flay, and Vegas Chef Prizefight, where he earned the title of head chef in 2020 at the then brand new $10 million Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. In 2025, Moore was honored as a James Beard Foundation Best Chef: Great Lakes semifinalist, recognizing his impact on Chicago’s culinary scene and his continued commitment to excellence. His career includes roles as Executive Chef at Bronzeville Winery, ETC Chicago, and multiple successful concepts, with additional projects launching in fall of 2026. While Moore has achieved many milestones, he continues striving to prove, to his family and himself, that every sacrifice was worth it, proudly representing both the South and the South Side wherever his journey takes him. Chef Lamar Moore’s advice to aspiring chefs: don’t stop cooking, feel food from your soul, take care of your team, never stop learning, and always keep your ego humble.

Born in Piemonte, Chef Marco Fortina’s passion for cooking was shaped by a family of true epicureans and a culinary legacy dating back to a family restaurant founded in 1904. Honing his craft in some of Italy’s most celebrated kitchens — including La Torre del Saracino, MUDEC Milano, and Da Guido — Chef Marco developed a deep respect for authentic Italian cuisine and refined technique. He later joined Eataly, first serving as Head Chef at Eataly Boston before taking the helm at Eataly Dallas. Today, he continues to bring authentic Italian flavors to the table through dishes that are both beautifully plated and deeply rooted in tradition.

Vestals Catering is a Texas-based, family-owned catering company specializing in culinary expertise, seasonal ingredients, and unmatched hospitality across Dallas, Fort Worth, Austin, and beyond.

Owner & founder of Pablo Pete's. We source the best ingredients, so our food is delicious. Blackhawk Farms Wagyu. Amish and Jidori chicken. Sakura pork. Wild-caught rock shrimp. Texan and Oaxacan produce. It’s honest, it’s memorable, and it’s f$&%ing delicious. Guaranteed.

Leo Morales is a Texas pitmaster, chef, culinary operator, and hospitality leader with more than three decades of experience in the restaurant and barbecue industry. Known for blending authentic Texas barbecue with Mexican and Colombian influences, Leo has built a reputation across North Texas for chef-driven barbecue, large-scale food operations, and live entertainment hospitality experiences. Throughout his career, Leo has held leadership positions with notable hospitality groups and restaurant concepts including Parry Avenue Barbecue Co, Smoky Rose, Barrel & Bones Craft Bar & Smokehouse, Primo’s MX Kitchen & Lounge, and operations tied to The Statler Hotel in Dallas. He currently owns, operates and leads Rodeo City Provisions, the Official Barbecue of the Mesquite Championship Rodeo, located inside the historic Mesquite Arena. Leo is recognized for creating elevated barbecue concepts that combine Texas heritage, live music, and Western culture into immersive guest experiences. His culinary style emphasizes scratch cooking, smoked meats, creative Latin-inspired flavors, and strong operational execution for high-volume venues, catering, and entertainment spaces. In 2025, Rodeo City Provisions received the Visit Mesquite Partner of the Year Award for its contributions to tourism, festivals, and community engagement throughout the rodeo season. Leo and his team have also been featured by regional food media and barbecue publications for their innovative approach to Texas barbecue and hospitality.

Chef Irwin Torres brings over eight years of culinary leadership to the heart of Café Olivia's kitchen and his cooking philosophy fits the concept like it was made for him. Rooted in technique and driven by a genuine respect for ingredients, Chef Torres approaches every dish the way Café Olivia approaches every day: with intention, care, and nothing to hide. His experience leading high-volume kitchens across DFW has sharpened a skill set that goes far beyond the plate, from sourcing relationships with trusted Texas purveyors to building the kind of kitchen culture that shows up in every bowl, sandwich, and morning ritual served to guests. At Café Olivia, that means scratch-made, seed oil–free cooking that's as nourishing as it is satisfying. Chef Torres has a gift for making clean food feel indulgent crafting globally inspired menus that don't ask you to choose between eating well and eating beautifully. Whether it's a perfectly layered breakfast sandwich or a grain bowl built with produce from local farms, his food reflects a simple belief: that what goes into a dish matters just as much as what comes out of it. At Café Olivia, he's not just running a kitchen. He's helping define what a chef-driven café can be.

Deborah Williamson is the chef and founder of James Provisions. A Texas native, Deborah spent more than 20 years in New York City, the last 15 of which were dedicated to owning and operating her Brooklyn restaurant, James. In 2023, after returning to her hometown in 2022, Deborah opened a restaurant serving approachable, farm-driven dishes made without seed oils. Since opening, James Provisions has been recognized with the 2025 Rising Star Award from the Texas Restaurant Association and received nominations for Best New Restaurant and Chef of the Year from the CultureMap Tastemaker Awards.

Lance McWhorter is a seventh-generation East Texan who has had the honor of serving in the U.S. Army, U.S. Navy, as a Firefighter/EMT, and as a high-threat security contractor in the Middle East after spending his younger years cooking in restaurants. After his service and return to the professional kitchen, he led several restaurants in the Texas Hill Country and in the Deep East Texas port town of Jefferson. Lance then joined the bustling culinary scene of Dallas, where he had the opportunity to learn from some of the best chefs in the industry. He worked at legendary establishments such as FT33, Macellaio (now Lucia), and SĒR Steak + Spirits. He also participated in incredible pop-ups and restaurant takeovers at local favorites like Petra and the Beast and Taco y Vino. In 2019, Chef Lance moved to Tyler, the neighboring “big city” to his familial home of Athens, to open his first restaurant as a chef/owner: Culture ETX. In 2022, he expanded the venture by adding The Plaid Rabbit Social Club & Speakeasy, accessible through the restaurant. After five incredibly successful years, he transitioned the interior design and concept of the restaurant to Heritage East—a more elegant and upscale version of Culture ETX. This new concept focuses on honoring the food of his ancestors and introducing the world to elevated East Texas cuisine. You may recognize Lance as the winner of the Emmy Award-winning TV show The Texas Bucket List’s “Bite of the Season” for his Heritage Pork Chop, a version of which is always on the menu. He is also the reigning Dallas “Prince of Pork” from the prestigious fine dining, heritage-breed pork cooking extravaganza Cochon 555. Additionally, he showcased his talents on Food Network’s hit series Chopped, where his now-famous chocolate mousse was first revealed to the world (don’t worry—it’s always on the menu too!). Lance lives in Tyler with his wife, professional barbecue pitmaster Bailey, and their three dogs: Rio, Dookie, and Ivy.

Anna Ng is the founder of La Maison Bleue Café, a North Texas tea and beverage brand inspired by wellness, creativity, and Japanese tea culture. Her journey into tea began after becoming more conscious about health and the ingredients used in everyday drinks. In 2019, she traveled throughout Asia to study tea leaves, traditional preparation methods, and beverage craftsmanship. She started experimenting in her own kitchen, creating syrups, sauces, and drinks completely from scratch using natural ingredients. After exploring different creative paths including music, photography, and cooking, Anna discovered her passion for handcrafted beverages and hospitality. In 2020, she officially launched La Maison Bleue Café by catering small gatherings and participating in local pop-up events. Her drinks quickly gained attention for their unique flavors, artistic presentation, and healthier approach to tea and coffee beverages. As the business grew, La Maison Bleue Café expanded to two locations — one on the campus of Southern Methodist University (SMU) and another in Fairview, Texas. Anna also began hosting tea and matcha workshops to share her love for Japanese tea traditions and create meaningful community experiences. Today, she continues to grow La Maison Bleue Café throughout the Dallas–Fort Worth area while staying committed to quality, creativity, and intentional living.