This new Mecca of casual, affordable cuisine has already generated plenty of positive buzz, securing its place in Chef Rathbuns family of highly acclaimed restaurants. Drawing influences from family recipes while focusing on the roots of cooking, Kent uses the freshest ingredients from regional purveyors to create an eclectic yet comforting menu of rustic home-cooked favorites with a touch of elegance. After the opening of its first location in Plano, TX, Jaspers recognition helped kick-start Rathbuns idea of expanding to additional locations in The Woodlands, TX and Austin, TX.Īs if all of this wasnt enough, we sat down with Kent at the newly opened third restaurant concept. Jaspers offers a home cooking style with the best of the Americas regional cuisine.įrom the start it was a hit, being named one of Esquires top 20 new restaurants In the country. My parents taught me to have a strong work ethic and my wife has been my biggest cheerleader and has held on through long hours.Kent wanted to create a more casual concept coming up with Jaspers which Is a gourmet backyard cuisine concept. I have a great support team from ownership to my kitchen staff. Our commitment to service set us apart from other restaurants in the city, we strive to build experiences not just a night out for dinner.Īny shoutouts? Who else deserves credit in this story – who has played a meaningful role? We offer signature small plates as well as creative takes on game, beef, fresh seafood and sushi complete the menu while our talented bar team creates signature cocktails that exhibit a luxurious degree of perfection. We like to keep our guests on the edge of their seats with eclectic and enticing menu options that are continuously changing with each season. Tell us about Abacus Restaurant – what should we know?Ībacus’ contemporary global cuisine continues to lead the way in upscale Dallas dining. It makes life interesting.Īlright – so let’s talk business. However, it never feels like work since I am doing what I am passionate about. There have been obstacles and challenges since day one. Overall, has it been relatively smooth? If not, what were some of the struggles along the way? I found my way to Abacus in 2012, where I began my tenure as a Sous Chef, before working up to Executive Sous Chef, Chef de Cuisine and now Executive Chef. Before I landed at Abacus, I helmed the One Arts Plaza upscale Italian restaurant, developing recipes, creating menus and overseeing all prep, service, inventory and staff. I also worked at Nana and N9NE Steakhouse before I secured my first Executive Chef title at Fedora. Abacus and Jaspers are fine dining restaurants that offer the best in gourmet cuisine in Dallas, Richardson & The Woodlands. There I worked as a line cook, prepping and preparing all of the hot food items for service using a variety of techniques, including tempura, sautéing and grilling in the traditional Japanese style. After Nobu, I helped to open Yutaka Sushi Bistro. As an opening team member, I served as saucier and line cook for the tempura station. I received my degree in the culinary arts from the Art Institute of Dallas, and ever since, I have worked in the Dallas fine dining scene, working with some of the city’s top chefs including Yutaka Yamoto, Anthony Bombaci and Kent Rathbun.Īfter culinary school, I dove head first into the fine dining world with a job at Nobu. It was from these years spent working in the garden that I gained a respect and connection to the soil and an appreciation of fresh, locally raised produce, which has influenced every aspect of my cooking. At 14 Rathbun entered the food industry, first as a dish washer, and three weeks later, he was promoted to a cooking station. And as a child, I learned from my mother how to plant and harvest vegetables in the family’s garden. At Abacus restaurant in Dallas, Patrick's menu is a nod to the great culinary cultures of the world at home, he relies on a perfected masa. I credit my grandmother and her made-from-scratch, home-style cooking for inspiring me to become a chef. I am a native Texan who was born in Tyler and raised in Athens. Today we’d like to introduce you to Christopher Patrick.Ĭhristopher, please share your story with us.
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