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Dallas Chef Estevan Galindo Passed Today

by Steven Doyle

Sad news has shaken the local chef circle in the passing of an endearing, talented man, Estevan Galindo. Chef Galindo’s capabilities were always felt, and always present in the Dallas area, not only as executive chef at Hattie’s and C. Señor (both in Bishop Arts) where he worked for many years presenting authentic low-country cuisine, but with great heart giving to those in need.

The first time I personally met Galindo was at the restaurant Bolsa. We were both in for happy hour and we chatted for hours about tamales. He discussed in the greatest detail about his mother’s tamales and I was captivated, not knowing he was a chef, but rather an interesting person with great passion. We exchanged numbers at that time promising to share our favorite tamales. That began a long friendship that makes me especially sad today as I share stories of his life with his close friends.

Chefs Galindo and Jill Bates

Galindo was not all about shrimp and grits, he was hired yesterday to work at Al Biernat’s Steakhouse and friends of Galindo’s said he was excited about the new opportunity. But beyond work, he was a giving man who was always on the front line in time of need, offering his unique prospective to feed and entertain. This is what he did best. Most recently we spoke with the chef at an event raising funds for Mexico and Puerto Rico. He was eager that day to help the cause which he told us meant so much that he was asked to participate.

He will be missed by those that love him most, and leaves a legacy of great joy and wit in the memories of all who met him.

Estevan and Jessican Galindo

Estevan Galindo attended both the University of Houston and the Art Institute of Houston and was married to his wife Jessica Galindo.

Rest in peace, my brother.

Edit: On Monday, December 11th at 3pm we will be holding a reception at Four Corners Brewery (1315 S. Ervay St) to celebrate the life our dear friend Estevan Galindo. The best way to honor him is to come in your favorite tee and cowboy boots, just as he would have. If you’re interested in donating food for the reception, please inbox me. If you have any pictures you’d like to share, please send to Rene Martinez. The family suggests that memorial contributions be sent to Cafe Momentum or SPCA.  — Chef Anastacia Quinnones