Just a few short days ago chef Michael Ehlert was named as the new executive chef at CampO Modern Country Bistro in Oak Cliff. Ehlert was formerly at The Chesterfield where he was met with rave reviews across all lines of Dallas media including the Dallas Morning News.
Prior experience includes professional training at the Culinary Institute of America in Hyde Park, New York, and as the prestigious executive sous-chef at Daniel Boulud’s DBGB Kitchen and Bar in New York.
Dallas has only witnessed a short side of Ehlert’s capabilities and should soon see a truer vision of what the chef is capable of executing. Continue reading