Restaurant Business

Chef Angela Hernandez Leaves Top Knot for Fine China at The Statler

The new pan-Asian restaurant will open in late fall.

Fine dining in downtown Dallas is getting a huge shot in the arm. We’ve all been waiting patiently for the debut of Bruno Davaillon’s Bullion. Word on the street is the interior is an over-the-top knockout.

The iconic hotel The Statler has been under construction for what seems like decades. Recently we learned Epic F&B, a collaborative partnership between Turn The Tables Hospitality and Plan B Group, Inc., will manage and operate the 58,000-square-foot space. There will be six restaurants in the hotel and they’ve tapped Graham Dodds as the culinary director.

Now comes word that talented chef Angela Hernandez is leaving her high-profile post at Top Knot to become the executive chef at Fine China at The Statler. Fine China will be a full-service lunch and dinner Pan-Asian restaurant and cocktail bar that will feature sake, Japanese whiskies, high tea, communal seating, private rooms, and weekend DJs.

Hernandez is the right woman for the job. She was a sous chef at Uchiko in Austin before moving to Dallas to take over as chef de cuisine at Top Knot. Hernandez also worked in restaurants in Los Angeles and New York City, where she worked under acclaimed Chef Gordon Ramsey at the London Hotel after graduating at the Texas Culinary Academy.

Fine China is set to open late fall, following the opening of The Statler hotel and other food and beverage outlets.

 

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