El Centro College is kicking off the opening of their newest location of Culinary, Pastry and Hospitality (CPH) with Get Seasoned Dallas! – a Celebrity Chef Series starting in January. Get Seasoned Dallas! will be your opportunity to get a firsthand preview behind the scenes of a culinary school and experience some of the finest and most influential chefs Dallas has to offer in an intimate setting.
Buy Your Tickets Now
Expect a night of food, fun and friends, and leave with a signed menu so you can repeat it again.
With only 20 seats available at $129 each, spaces will fill-up quickly, so be on the lookout for our full schedule and reservation site coming soon! Pricing includes a 3-hour cooking experience and sit-down dinner with celebrity chef, all food and supplies and an autographed commemorative menu.
In addition to our downtown location, the new CPH North (located at Webb Chapel and 635) will feature 50,000 square feet of space, 10 kitchens, 8 classrooms and restaurant/event spaces.
Request more information about our Culinary, Pastry and Hospitality program and our new 8 week cohort classes. Be sure to
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In the midst of an influential culinary career spanning nearly four-decades, Executive Chef and Partner John Tesar takes a classically trained chef’s approach to steakhouse cuisine at Knife Dallas, a sophisticated destination for in-house dry-aged steaks sourced from nearby Texas farms. “For years, I thrived as the European-trained seafood chef,” Tesar explains, “so for Knife, I travelled to steakhouses around the country to find out how I could change and elevate the game.” Opened in May 2014 in the Highland Dallas hotel, Knife finds its drive from the products it sources through partnerships with nearby Heartbrand Beef and 44 Farms and the innovative, classically rooted techniques it employs in the kitchen, as well as the science behind its up-to-240-day on-site dry-aging process.
The success of Knife stems from Tesar’s distinct leadership philosophies. “It’s all about carrying on those classic traditions while keeping your mind open for growth and new experiences,” he says, valuing purity, hard work, style, and integrity. With the expansion of the Knife steakhouse brand throughout Texas and the country, as well as the introduction of Knife Burger and Knife butcher shops—first debuting in Plano, TX’s Legacy Food Hall in autumn 2017—Tesar relishes the enthusiastic support his concept garners from staff, guests, and critics. “To identify, execute, and multiply a niche like this is truly a treasure,” he says.
Prior to reinventing the Texas steakhouse landscape, Tesar enjoyed a lengthy career in fine dining that stemmed from his upbringing in Manhattan and the Hamptons. Inspired by his mother’s cooking, Tesar picked up a job in a Hamptons pub during the summer, when he would head to the laid-back enclave to surf and skate, and progressed naturally towards a career in food. With classical French training from Paris’s La Varenne Ecole de Cuisine, Tesar worked at Westhampton’s Club Pierre, a premium French eatery, for six years until ultimately purchasing it. In addition, he furthered his craft throughout the ‘90s at iconic NYC restaurants including 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and Supper Club—at which he worked alongside celebrity chef Anthony Bourdain—before leaving New York City behind in the early 2000s to join chef Rick Moonen in Las Vegas at RM Seafood.
With its blossoming food scene, Dallas drew Tesar to Rosewood Mansion on Turtle Creek in 2006 to lead the high-end establishment as executive chef, rapidly garnering two five-star reviews. He later went on to open Spoon Bar & Kitchen to bring premium seasonal seafood to central Texas in 2012, meanwhile consulting on numerous DRG Concepts properties including Dallas Chop House and Dallas Fish Market, as well as on The Cedars Social, The Commissary, and more. Spoon gained immediate recognition as one of the best new restaurants in the world by Condé Nast Traveler, Bon Appétit, and Esquire, and Tesar’s visionary consulting worked helped shape the Dallas food scene.
Shifting his culinary focus to become an authority on steak, Tesar took on his steakhouse project in 2014 with the caveat that it be different from the rest—a distinction he achieved by investing in long-term dry-aging inventory and by contemporizing the classically stuffy steakhouse atmosphere into an intimate and engaging, product-driven experience. Recognition for Knife Dallas includes Eater National’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016, Gayot’s “Top 10 Best Steakhouses” 2017, and a feature on Esquire Network’s “Restaurant Revolution” program.
On the heels of Knife’s success and national recognition, Tesar has taken on the fast-casual dining scene with his burger stand spinoff project in 2017, Knife Burger, located at Legacy Food Hall, and opening soon in Fort Worth, with additional locations on the horizon. Continuing with the momentum, Tesar is heading to the West Coast, bringing his new seafood concept Outer Reef to the Laguna Cliffs Marriott Resort & Spa in Dana Point, CA. Outer Reef will pay homage to Tesar’s critically-acclaimed seafood restaurant Spoon Bar & Kitchen (Dallas, TX 2012 -2014) with a selection of favorites from its menu including crudo, caviar and fresh shellfish, as well as select meat offerings from his steakhouse concept Knife.
Never one to slow down, Tesar continues to grow the reach of his consultancy in addition to his expansion of the Knife brand, the development of a television show, and the 2017 launch of his cookbook, Knife: Steakhouse Meals at Home, which features endorsements by talented chefs. A four-time James Beard “Best Southwest Chef” semifinalist, two-time contestant on Bravo’s “Top Chef,” and winner of Food Network’s “Extreme Chef,” Tesar’s national media presence also includes appearances on “The Today Show” and “The Early Show” as well as coverage in The New York Times, Food & Wine, New York Magazine, and more.
When he finds free time among his busy schedule, Tesar often fills it by attending food festivals around the world to meet new people, work with new chefs, and learn new culinary techniques. An avid traveler, he naturally gravitates to the beach and the slopes to fulfill his lifelong appreciation for surfing and snowboarding.
A first-generation American and native Texan, Anastacia Quiñones is exploring every facet of her culinary heritage — and using the finesse of her classically trained techniques — to blaze a trail of modern Mexican cuisine across Dallas and beyond.
A graduate of the Culinary Institute of America in New York, Anastacia worked in the prestigious kitchen of San Francisco’s Jardiniére under the tutelage of chef and co- owner Traci Des Jardins. There, Anastacia honed her skills and developed her creativity, focusing on how to build and layer complex flavors into every bite.
Using her experiences, Anastacia brings her spin on modern Mexican cuisine to the forefront in Dallas — winning accolades in the process — including taking the top title at Dallas Observer Iron Fork 2018, nominated as Best of of the year 2018 for Eater Dallas, and being featured in the Tacos of Texas docuseries.
Anastacia is now moving in new directions and doing things her own way: Cooking her own flavors, when and where she wants, including a series of pop-ups across the Dallas restaurant scene under her signature brand Tacos de Tacha, among other projects.
Josh Sutcliff started his career as a 13-year-old dishwasher intrigued by the chaotic nature of the kitchen. At 14, he started cooking at a small restaurant in North Carolina, where he remained through high school. In 2010, he moved to San Francisco where he attended Le Cordon Bleu while working at the restaurant Bix.
Two years later, Josh moved to Dallas, serving as chef de cuisine at Matt McCallister’s highly acclaimed FT33; later, he headed the kitchen at Filament, where he was recognized as one of Zagat’s top 30-under-30 influential restaurant professionals in Dallas. In 2016 he garnered effusive praise as executive chef at Mirador. The modern American restaurant — focused on local and seasonal ingredients — earned a 4-star review from The Dallas Morning News, and Josh was named Rising Star Chef of the Year by CultureMap Dallas.
In 2018, Josh, with partner Seth Brammer, launched ShipShape Hospitality Concepts. Together, they collaborate with owners and operators to make concepts deliver on their potential.
Nick Walker’s introduction to the world of culinary arts began in Ohio at an early age while attending high school at Lorain County JVS Culinary Institute. Upon graduating from culinary school at Johnson & Wales University, Walker went on to hone his skills and points of view on regional cooking in several hotel properties throughout Ohio, North Carolina, California, Texas and most recently Miami, where he held several executive sous chef positions at notable restaurants and hotel venues including The Mondrian Hotel and The Bazaar by Jose Andres at the SLS Hotel in South Beach. In Dallas, his home base for the past six years, Walker continued his experience as chef de cuisine at the acclaimed Rosewood Mansion on Turtle Creek, and most recently with Headington Companies as the Executive Chef for The Joule hotel, overseeing CBD Provisions and Americano restaurants. Today, he is the Executive Chef for Virgin Hotels Dallas leading the charge for all food and beverage outlets for the property.
Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned for the “Elevated American Cuisine – Bold Flavors, No Borders” of his award-winning Fearing’s Restaurant in Dallas.
Since its opening in 2007, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. The restaurant was nominated by the James Beard Foundation as Best New Restaurant and it is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites.
A well-known face on television and in culinary and news media, Dean Fearing has been featured in The New York Times, USA Today, Newsweek, Food and Wine, Bon Appétit, Garden & Gun, The Food Network, Texas Monthly, Guitar Aficionado, Modern Luxury, and more. He has also been recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and he was presented with the Silver Spoon Award for sterling performance by Food Arts. CRN Digital Talk Radio has named Fearing Chef of the Year, and further top rankings for Fearing and his food have been published by Southern Living, Forbes, Fox News, Hotels Magazine, Robb Report, The New York Times, the Dallas Morning News, The Daily Meal and other leading media and digital outlets.
Long known as the “Father of Southwestern Cuisine,” Dean Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing's Restaurant at The Ritz-Carlton, Dallas in 2007. A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for true foodies.
To answer the constant call of diners capturing the bold flavors of Fearing’s cuisine at home, Dean launched a sauce collection in fall of 2018. The collection of exclusive Texas-inspired soup, sauces, and condiments debuted at Central Market, Neiman Marcus, and fearingsrestaurant.com.
The son of a Kentucky innkeeper, Fearing grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He still uses and treasures their recipes, and they remain one of the most important inspirations of his culinary life. A graduate of the Culinary Institute of America, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, Fearing is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection of several dozen collectible guitars, playing songs from the album created by his all-chef alternative country band, The Barbwires or singing with the Dallas-based Dean Fearing & The Red Souls. He is also known to spend his spare time searching the countryside for Texas culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in Dean Fearing’s ever-changing cuisine – and can be savored from afar in his widely acclaimed Texas Food Bible.
The exuberant, ever-friendly Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest,” and diners from across the country flock to Dallas to experience his signature dishes and popular Happy Hour. Current menu highlights include flavorful Tortilla Soup, Barbecued Shrimp Tacos, Mopped Rib Eye cooked over Live Mesquite, Maple-Black Peppercorn-Soaked Buffalo Tenderloin, and Pan-Roasted “BBQ-Spiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”
Chef Rathbun's fascination with food began at 5 years old. When most kids are learning to field a ground ball, he was obsessing over food prep.
He began as an apprentice at La Bonne Au Berge, a 5-Start French Restaurant in Kansas City. From there he worked under some of the best chefs in the country with stints at Mr. B’s in New Orleans, Kansas City’s American Restaurant, Milano’s, Dallas’ Mansion on Turtle Creek and The Landmark at the Warwick Melrose Hotel.
In 1999 he established Abacus, winning just about every award in sight, including Bon Appetit’s “Best of the Year” and was awarded Four Diamonds by Mobil. Soon after, he added Jaspers to his resume that featured the best of “gourmet backyard cuisine”, and another slew of awards followed. He created a catering operation and his own exclusive line of products, designed for home cooks. In May of 2018 Kent opened his newest restaurant imoto in Victory Park alongside other concepts, Shinsei and Lovers Seafood & Market.