For eight years chef Jeffery Hobbs has worked the line at Suze with his good friend and partner Gilbert Garza. Hobbs has decided tomorrow will be his last day at Suze. “I am going to take a break from the daily grind to refresh my batteries,” Hobbs said. “My son graduated from high school this year and I feel like I have a little breathing room to do something different.
Hobbs has lined up a consulting job with Jack Perkins owner of Maple & Motor. Perkins recently announced his plans to open a taco joint, ocaTaco, in the food court at UT Southwestern Medical Center. Hobbs and Perkins may have a couple of other projects in mind, but neither one is willing to share at this point. “I plan to help Jack bring his menu into focus,” Hobbs said. “We really see eye-to-eye. He is a straight shooter.”
Hobbs first met Garza in the kitchen at Toscana. “I asked Gilbert to mentor me,” Hobbs said. “We go back a long way and I look forward to returning to Suze to do some guest chef dinners.” Hobbs is also on the board of Dallas Farmers Market Friends and he was the inaugural chef at Café Momentum. After Toscana, Hobbs cheffed at Hotel St. Germain and iL Sole.
