by Steven Doyle
Recently we sat with chef Gilbert Garza, owner of Suze in North Dallas. Suze is considered one of the better secrets in the restaurant trade, tucked away in its snug strip center surroundings on Northwest Highway and Midway.
Garza was classically trained at California Culinary Academy in San Francisco, but actually started his road to cooking in his grandfather’s restaurant at the age of 11. Suze has been featured in top publications nationwide, including Bon Appétit, Gourmet Magazine and USA Today.
Garza traveled to Tuscany and worked under some of the region’s premier chefs, but has also worked with some top hitters in the Dallas area including David Holben, Dean Fearing and Kent Rathbun. Continue reading
