Chef Brian Zenner is an interesting soul of a chef, and it plays out well on his plates. Born in Thailand, but also lived in Dubai and London, gives this chef a well rounded perspective on how we should be dining. The chef sharpened his skills working in Portland and in Austin before making his way to Dallas where he had a stint at the Mansion on Turtle Creek just before being recruited as Chef de Cuisine at Oak under Jason Maddy. Zenner finally landed his own exec position at Belly and Trumpet. It is at Belly that the man displays his talent, and we are all better for this.
This past weekend Zenner entertained a packed house to a Sea to Table dinner, which consisted of eleven courses, not counting a pastry course by Oak chef Lucia Merino. The night sizzled with excitement as each course was hand delivered; you could hear a strong buzz among the crowd which was suddenly silenced and replaced with the soft clink of forks hitting plates. Continue reading