February 2012 Guest Chef | Jeff Harris of Bolsa and Bolsa Mercado
During his childhood in East Texas, Jeff Harris developed an early respect for quality ingredients while working on his grandparents’ farms. By helping raise livestock and tending to vegetable gardens, he was instilled with a reverence for honest, soulful cooking and has been in the kitchen ever since.
After graduating from the University of North Texas, Harris returned to East Texas to work for a bank. Three years later, he opted to turn his lifelong love of cooking into a career by enrolling in culinary school.
Harris moved to New York City in 2004 to attend the Institute of Culinary Education and immerse himself in the city’s world-renowned restaurant scene. Once finished with school, he moved back to Texas to extern at Hudson’s on the Bend, an American restaurant in Austin known for its game dishes. This was his first experience working in a professional kitchen, and Harris made the most of it by working at every station.
After he completed his externship, Harris returned to New York City to find work. On his second day in the city, Harris applied for a job at Craft and was offered a garde manger position. At Craft, Harris gained inspiration working under chefs Tom Colicchio and Damon Wise, while continuing to develop his culinary skills.
In 2006, Colicchio offered Harris the opportunity to move back to his home state to help open the new Craft Dallas as a sous chef. Three years later, Harris was promoted to chef de cuisine.
As executive chef at Bolsa and Bolsa Mercado, Harris takes pride in cooking with locally sourced ingredients with an ever-changing and evolving menu.
December 2011 Guest Chef | Brian C. Luscher of The Grape
A graduate of the prestigious Culinary Institute of America in New York, Brian Luscher purchased the popular Greenville Avenue bistro The Grape in 2007, where he had previously served as executive chef from 2001-2004. Buying the restaurant fulfilled Luscher’s lifelong dream of becoming chef-owner of his own place. Brian’s wife Courtney operates the dining room as general manager and sommelier.
For nearly 40 years, The Grape has been one of Dallas’ most beloved restaurants, thanks to its charming, European-style atmosphere. The Grape was the first restaurant in Dallas to offer a blackboard menu, a tradition that stands today. Signature bistro items are featured alongside a rotating list of more contemporary creations. The restaurant is also known as the first in the city to offer wine by the glass, and it’s still a destination for an expansive and eclectic selection of wines.
November 2011 Guest Chef | Matt McCallister
Matt McCallister’s culinary career began at the age of 15, when he worked for a mom-and-pop Italian restaurant in his hometown of Scottsdale, Arizona. He planned to later attend the Culinary Institute of America.
In 2005, after enjoying a fine meal at Stephan Pyles’ namesake restaurant, Matt approached Stephan about the possibility of working for him. Following a brief trial period, Matt worked as a line cook and, during the course of 18 months, progressed rapidly through all line cook positions until he was promoted to sous chef in 2007. In 2008, he was promoted to executive sous chef.
In 2009, Matt became the executive chef at Stephan Pyles. Upon promoting Matt to executive chef, Stephan said, “Matt is a hardworking, exceptionally talented chef with laser-beam focus. In my 26 years in the restaurant business, I have seen only one other person with as much raw and natural ability.” The press took notice too. While executive chef, Matt received two back-to-back 4-star reviews in the Dallas Morning News.
Currently Matt is consulting on the soon-to-open Campo Modern Country Bistro in Oak Cliff, overseeing kitchen operations and the menu, which will focus on European influences such as French, Italian, Portuguese and Spanish, reminiscent of the Mendoza Province near Buenos Aires. Most recently, Matt spent time honing his skills and learning new techniques in the country’s top restaurants, including McCrady’s in South Carolina, Alinea in Chicago and Daniel in New York City.
October 2011 Guest Chef | Abraham Salum of Salum and Komali
Abraham Salum was born and raised in Mexico City and graduated from the New England Culinary Institute in Montpelier, Vermont. He expanded his kitchen skills in France, Belgium, Mexico, and the United States.
Abraham realized his dream by opening Salum in 2005, which has since become one of the city’s most praised restaurants. Salum is also a sought-after catering resource for private parties in the Dallas area, and it’s a popular choice for celebrations and functions, including parties for the Dallas Opera.
Abraham opened his new restaurant, Komali, in February 2011, next door to the one that bears his name. At Komali he distinguishes authentic Mexican flavors and preparations from popular Tex-Mex cuisine and aims to expand appreciation for Mexican gastronomical culture. Think delicate tomatillo sauces, unique moles, handmade tortillas, homemade queso fresco, and herbs and spices combined with dried chiles to complement a variety of meats and fresh seafood.
Abraham was invited to be a celebrity chef at Super Bowl XLV at Cowboys Stadium and the Beaver Creek Wine and Spirits Festival in August 2011. Dedicated to charity and community, he is actively involved in events benefitting March of Dimes, American Heart Association, AIDS Resources Center, Dallas Opera, and, now, Café Momentum.
August 2011 Guest Chef | Sharon Hage
Culinary Institute of America graduate Sharon Hage honed her skills by working her way up in New York City kitchens. She left New York for Dallas, where she had done a culinary externship. In Dallas she eventually became executive chef for Harvey Hotels and then the iconic Neiman Marcus.
In 2001, Sharon purchased the 42-seat York Street restaurant in East Dallas. During the next 10 years, the local favorite received local and national attention, thanks to its daily changing menu and seasonally focused cuisine. Among the accolades: five consecutive nominations for the James Beard Best Chef Southwest; Top 10 Restaurants for food, Zagat: Top 50 Restaurants in the U.S., Gourmet; Top 10 Best Chefs in Dallas, Dallas Morning News; and readers' choice for Best Chef in Dallas, D Magazine.
An active member of Les Dames d'Escoffier since 1994, Sharon is also passionate about supporting local farmers and producers. She brings the farm to the classroom through her involvement with the Days of Taste Program.
July 2011 Guest Chef | Randall Copeland of Restaurant Ava
East Dallas-born Randall Copeland was first introduced to a professional kitchen when he attended the culinary program at Skyline High School. Throughout his 20s, he waited tables and cooked in restaurants across Dallas. In 1999, Randall went back to school to study the culinary arts at El Centro and has never looked back.
Randall spent the early part of his career under the supervision of chef Billy Webb at the Park Cities Hilton, where he honed his knife skills and learned the basic principles of French and Creole cuisine. From the Hilton he moved to Eastern Hills Country Club in Garland. After three months as a line cook, he was promoted to sous chef. Thanks to chef Keith Champy, Randall began to understand the business side of running a restaurant. After two years at Eastern Hills, he got the urge to learn more refined techniques and get into fine dining.
Through a friend he was introduced to Colleen O'Hare, the executive chef of The Green Room, who offered him a sous chef position. At the Green Room, he was introduced to fresh, seasonal ingredients and a style of cooking that would change his view of food forever.
After a trip to Las Vegas in 2004, Randall was offered a position at Bradley Ogden inside Caesar's Palace, a James Beard Award-winning restaurant, where he stayed until late 2007. Once he returned to Texas, Randall and longtime friend and chef Nathan Tate began throwing around ideas for Restaurant Ava and looking for locations.
Meanwhile, Randall was introduced to Bolsa chef Graham Dodds, and the two discovered they had similar attitudes toward food. They worked side-by-side at Bolsa, creating local, seasonal menus nightly, until Restaurant Ava came to fruition.
June 2011 Guest Chef | Jeffery Hobbs
As a young child, Jeffery was exposed to the benefits of a well-nourished body and soul. His mother and grandmothers were the "personal chefs" for their respective families. When not in the kitchen peeling carrots and potatoes, Jeffery could be found in his family garden, picking vegetables for his mother to prepare that night for dinner.
As an adult, he began his culinary career at the much-loved Celebration restaurant on Lovers Lane, where he learned how to operate a successful restaurant under the guidance of owner Ed Lowe. Jeffery's next stop was the legendary Riviera, where he worked side-by-side with two of the most respected restaurant personalities in Dallas: chef David Holben and the late host/owner Franco Bertolasi.
From the Riviera, Jeffery was pulled into David and Franco's next venture, Toscana. There he met Gilbert Garza and was promoted to sous chef. After Toscana ran its course, Jeffery and Gilbert moved on, separately, to exciting new projects. But the two maintained a friendship and would cross kitchens once again.
Jeffery's next destination was the Hotel St. Germain, where proprietor Claire Heymann inspired him to explore the mystery of New Orleans life and appreciate the ambiance of the French countryside. While there, Jeffery learned many classic French preparations, including some amazing pastries and desserts. After the hotel, Jeffery moved into his first executive chef role at Il Sole, where he received his first critical review of 4 stars for food.
Following Il Sole, Jeffery regrouped with Gilbert to form a partnership at Suze. For eight years, the two collaborated to create a divine dining experience not only at their warm and inviting dining room, but also in the homes of many thankful guests at privately catered events. Currently Jeffery is offering his kitchen expertise as a restaurant consultant. His first project is ocaTaco, a Texas taco joint he’s opening with Maple & Motor owner Jack Perkins.
