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