Tag Archives: Chef

Chef Update at Up on Knox

up_on_knox_DAL

Up On Knox, has added a fresh new face. Dallas-based restaurateur Stephan Courseau has welcomed Chef Wes Whitsell to enhance the importance of sustainability in the kitchen.

With over fifteen years of restaurant experience, Whitsell, a North Texas native began his cooking career in Los Angeles at Osteria La Buca, Blair’s and Gjelina prior to heading the kitchen at Soho House New York. He collaborated on his first concept opening Manuela before making the decision to return home to Dallas where he was then introduced to Courseau. And, that was that. Continue reading

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The Chicken That Makes The Coyotes Howl On The Ranch At Las Colinas

ranch5by Steven Doyle

The Ranch at Las Colinas is just that. It is like being invited to dinner at a giant hacienda, and all your friends are there. On a most recent visit I flipped out over the fried chicken, which is the most unusual and flavorful I have tasted ever. The fried chicken at Stampede is pretty remarkable, with its oozing honey pot center, but this is much different. The chicken is first smoked, then fried. If I was some sort of spiritual speaker I would take this opportunity to lean down in front of you and repeat, “smoked… then fried!” Can I get an amen?   Continue reading

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J2 Offers A Marvelous Take On The Classic Steakhouse

image6 (3).jpegby Steven Doyle

Tucked away in a fantastic resurgence of a time forgotten you may witness the beautiful of a repurposing of a building that is a historic landmark. J2 Steakhouse has taken the 124 year old Lewisville Feed Mill and painstakingly resurrected the space  into a restaurant that is serving surprisingly beautifully aged steaks at the hands of chef Jonathan Pauley.  Continue reading

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Exclusive: Junior Borges Out at Up on Knox

Junior Borges, Executive Chef. Photography by Mei-Chun Jau.

Chef Junior Borges

by Steven Doyle

Chef Nilton Junior Borges left the restaurant group that owns both Bilboquet ad Up on Knox, and a soon-to-open concept adjacent the French Bilboquet.

The chef, who is classically French trained was born in Rio and came to Dallas via restaurants in New York City, lured by opening Uchi. He soon made his way to the Joule Hotel where he ran all the culinary programs, but more recently signed on to the Up On Knox group where he was to open his own mystery restaurant. Continue reading

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Exclusive: Graham Dodds Out at Statler

doddsby Steven Doyle

There was a major disturbance in the force today in the Dallas chef world. Graham Dodds, the wunderkind chef who opened the Statler redux is no longer with the hotel.

We reached out to all parties concerned, and rumors were flying from the community. Dodds is bound by a severance package that prevents him from commenting, as is the case with a manager and another unnamed chef Dodds brought on to the team. Continue reading

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Stephan Pyles and his Tamale Tarts Throughout Time

pylesby Steven Doyle

Years ago, I will not admit how many, I read a book that contained recipes from several local chefs including Richard Chamberlain of his eponymous steakhouse in Addison, and Steven Pyles of the then wildly popular Routh Street Cafe. Both were young sprites with many years of success ahead of them. The book was called Great Chefs, Great Cities of the Southwest. I was enamoured.

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Patrick Hildebrandt Named Texican Court Chef

Chef Patrick Hildebrandt Headshot.jpg

Valencia Group’s Texican Court, is thrilled to announce that Patrick Hildebrandt has been appointed as executive chef of the retro-inspired court hotel located in Irving, Texas, slated to open fall 2018. Chef Hildebrandt will take his post later this month and create a menu that will feature original, inspired dishes with native Texan flavors that highlight a smoky element such as grilled pork chops, smoked polenta, charred shrimp and blistered tomatoes.  Continue reading

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