by 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
Epic F&B, a Dallas-based hospitality group, announces it has hired ANGELA HERNANDEZ as Executive Chef of FINE CHINA at The Statler, an iconic downtown Dallas hotel and residences development opening later this year.
Formerly Chef de Cuisine of high-profile Dallas restaurant Top Knot, Hernandez will lead the kitchen at Fine China, a full-service restaurant offering Pan-Asian-inspired cuisine.
In addition to lunch and dinner, Fine China will feature a cocktail bar offering sake, Japanese whiskies, and high tea. The space will feature communal seating as well as private dining rooms.
by JC Elliott
Making his debut as the Grilln Villain at a recent pop-up dinner at Nine Band Brewing Company in Allen, Chef Steve McHugh, along with Chef Graham Dodds, delivered a cleverly designed four-course, Texas inspired menu with product from sponsor 44 Farms. (You may recall we wrote on July 11th about Chef Dodds being named as the new Culinary Director of the Statler)
Chefs McHugh and Dodds partnered for the first time cooking with Chef Kent Rathbun at The Masters in Augusta, GA this year. Both men have a wry sense of humor and quickly found they worked simpatico even under less-than-perfect conditions, i.e., a field kitchen. Continue reading