Fine dining toques a-twirlin’
Bit of a chain reaction rumbling through a few of the more ambitious kitchens in town.
The Warwick-Melrose has, at long last, hired a new executive chef for its Landmark restaurant: It’s Jeff Moschetti, who will be leaving the executive chef post at Stephan Pyles to take the gig. The W-M’s food and beverage director Edward Searle says that Moschetti will start this month (after Valentine’s Day) and that diners can expect Moschetti’s new menu to debut in April, maybe earlier.
We previously reported that the W-M’s new owners were considering toning down the fine dining aspects at the hotel’s restaurant. With Moschetti at the helm, Searle says that idea has been scrapped: It’s staying fancy, with a cosmetic lift scheduled for sometime in late summer.
So, who’s filling Moschetti’s shoes at Stephan Pyles? That would be Timothy Byres, currently the chef de cuisine at the Mansion Restaurant. According to PR maven Barbara Buzzell, “Stephan has shared with me that he has always admired Tim’s work and loved what he had accomplished at [now-closed] Standard. Stephan has been thinking about how to collaborate with Tim and this opportunity opened up.” Byres will start by the end of February.
So, who’s filling Byres’ shoes at the Mansion ? No word yet. We’ll keep you posted.
Photo above: Timothy Byres during his Standard days.
Comments
Tim is an accomplished chef and a veteran of the Dallas restaurant scene. Stephan Pyles is a legend.
I wish Tim and Stephan all the success in the world as they are both great chefs, and in the case of Tim a great friend and Stephan a great supporter.
When Tim came to the Mansion a year ago, we always knew he would one day be moving on to hold his own position in a world-class kitchen.
The fact that Stephan has asked him to lead his restaurant into the future makes me both happy and proud that Tim will be going on to run his own kitchen again.
In the life of a chef, there are many times when you need to reinvent yourself. In the life of Tim Byres, the timing couldn't be better. The staff at the Mansion supports his move and wishes him the greatest success and all the promise of a great new future. We thank him for all of his hard work leading up to the reinvention of the Mansion.
As for his replacement, you will have to wait and hear from our PR maven Erika Gonzalez to fill you in. This new chef de cuisine is a rising star and a welcome addition to the Mansion team. He has worked in New York and in Austin, and he and I share a common bond, having walked a similar path to the Mansion. He brings a wealth of experience, a history of passion and familiarity of my cuisine, and I am lucky to have him on my team. Name to follow [pending corporate red tape].
Thank you,
chef Tesar
Posted by: Mansion chef | February 5, 2008 12:02 AM
My, my! How exciting!
Posted by: Margie | February 5, 2008 9:16 AM
John Tesar is playing a key role in bringing Dallas to international, world-class city status. He is a welcome addition to the culinary scene, especially since he is one of the few chefs with a national reputation who actually lives here.
I am reminded of the early days of dining in Dallas when Dean and I were kind of the young-punk Americans kids taking on the French elite of the day. The reception to our arrival was not so cordial. John’s sense of camaraderie is refreshing.
Stephan Pyles
Posted by: Stephan Pyles | February 5, 2008 3:58 PM
Don't want this to sound too much like a love-in, but Tesar is one class act. His post reminds me of Fast Company's riff a few years ago on how to treat employees who leave you. As a boss, you can be resentful and petulant, and -- surprise -- they'll say little or even bad-mouth you once they're gone. But send them off with a celebration of their Next Big Thing (and mean it), and they'll share the love. Priceless.
Posted by: Kim Pierce | February 5, 2008 6:20 PM