CHEFS ARE ALWAYS BUSY-OPENING THEIR NEW RESTAURANTS, STUMP-ing their new cookbooks, filming their new TV shows. There’s an entire second tier of talent in the kitchen that never gets the spotlight. Meet the powers behind the stove in Dallas’ big-deal restaurants.
Toscana
Executive chef: David Holben
Chef de cuisine: Gilbert Garza
The Riviera
Executive chef: David Holben
Chefs de cuisine: Frank Harris, Raoul de la Rosa
Mediterranee, The Quadrangle
Executive chef: David Holben
Chef de cuisine: David Woodward
Mediterraneo, Frankford Road
Executive chef: David Holben
Chef de cuisine: Tom Fleming
The Mansion on Turtle Creek
Executive chef: Dean Fearing
Chef de cuisine: Amador Pena
Star Canyon
Chef-owner: Stephan Pyles
Executive chef: Lynn Saathoff
AquaKnox
Chef-owner: Stephan Pyles
Executive chef: Lisa Balliet
Sevy’s
Chef-owner: Jim Sevorson
Chef: Michael “Buzzy” Zeve
Fish
Executive chef/partner: Chris Svalesen
Executive sous chef: Edgar Corova
Matt’s Rancho Martinez
Chef-owner: Matt Martinez Jr.
Head cook: Matt Martinez III
Chamberlain’s Prime Chop House
Chef-owner: Richard Chamberlain
Chef de cuisine: Brian Chambers
WHO’S ALWAYS THERE
Nick Barclay at Barclays
Marc Cassell at the Green Room
Patrick Tarantino at Tarantino’s
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