Whiskey Cake Kitchen & Bar, Plano’s award-winning farm-to-table restaurant, recently named Brent Hammer to the executive team as the concept’s new Chef de Cuisine, leaving Michael Ehlert at Hibiscus as Chef de Cuisine.
Hammer is a nationally known chef with more than a decade of experience in the restaurant industry where he has developed a talent for menu conception and evolved restaurant concepts across the country. Most recently, he served as Executive Chef and managing partner of Hibiscus, a Zagat-rated iconic Dallas restaurant, known for it’s locally sourced and seasonally driven menu.
Whiskey Cake recently announced the concept plans to expand beyond Dallas-Fort Worth, with a location scheduled to open in Oklahoma City this fall.
“Whiskey Cake has been such a smash success in Plano that we decided it was time to open a second location,” said John Franke, Corporate Chef for Front Burner Restaurants, which operates Whiskey Cake. “Brent is an ideal partner to energize our culinary vision, and is passionate about locally sourced products and continuing to develop our farm-to-fork concept.”
Prior to his time at Hibiscus, Hammer worked as the Executive Chef or Chef de Cuisine for restaurant establishments in top markets all over the country including Westside Tavern in Los Angeles, the Viceroy Hotel in Santa Monica and the Platinum Hotel & Spa in Las Vegas.
“We are extremely excited to welcome Brent to Whiskey Cake,” added Franke. “Not only does he have experience with some of the most respected restaurants in the country, but his commitment to creating award-winning dishes is exactly in line with Whiskey Cake’s vision.”