Sunday, October 21, 2012

Meet the Chefs - John Tesar

Hometown: New York, NY

Profession: Chef and Restaurateur, Spoon Bar & Kitchen, Dallas, TX

Culinary Education: La Varenne Ecole de Cuisine, Paris

Favorite Simple Winter Recipe: Squid ink spaghetti, razor clams, baby squid, uni, black garlic, and preserved lemon

Known for his stylish, modern American cuisine prepared with classic European techniques, John has garnered much acclaim throughout his 20-plus years in the restaurant industry. He started his culinary career at Club Pierre in Westhampton, followed by stints at 13 Barrow Street, 44 & Hell’s Kitchen, Vine and The Supper Club in New York, where he cooked alongside Anthony Bourdain. He then moved to Las Vegas to work with Chef Rick Moonen at RM Seafood. In 2007, John moved to Dallas, where as Executive Chef of The Rosewood Mansion on Turtle Creek, he received five stars from both Modern Luxury and Dallas Morning News and was a James Beard semifinalist for “Best Chef Southwest.” During his tenure at The Cedars Social, Dallas Morning News voted it “Best New Restaurant.” John, who was proudly named the “Most Hated Chef in Dallas” by D Magazine in 2011, is currently gearing up for the opening of Spoon Bar & Kitchen, a seafood-focused fine dining restaurant set to open in Fall 2012.

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