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Fantastic restaurants with amazing talent in every area!
Joshua Harmon
Nashville Hot Katsu BAO
with Japanese Mayo & Kohlrabi Slaw
About Joshua
Joshua Harmon is 2017 Eater chef of the year and taste maker rising star. He was also named one of 11 chefs to
look out for in the US by Zagat and was a winner on the food networks Restaurant Rivals. Born in Tennessee, raised
in Texas and California high school graduate. Harmon has been exposed to a variety of cultures that have led to his
"progressive American" cuisine. To earn his chops, he worked and staged at such New York restaurants as David
Burkes' Townhouse, Buddhakan in the Chelsea Market, The Dutch and Le Cirque. His history in Dallas includes time at Grace and Steven Pyles, as well as Petra and the Beast with Misti Norris and Resistancia at Revolver with 5 time James Beard nominee Regino Rojas.
Joshua Harmon opened one of Dallas' most exciting dining destinations JUNCTION craft kitchen, where he won a slew of awards including a nomination for Eater Restaurant of the year. They won Best Restaurant by Dallas Observer and Best Restaurant from the Daily Meal. He won Chefs for Farmers against chefs like Jet Tila and Jon Tesar as well as Meat Fight and was even asked to do a tasting for Bravo Top Chef.
The next year Chef Josh competed on Restaurant Rivals which aired on The Food Network where Josh had to cook against other restaurant owners and ended up winning 1st place. Before COVID, Josh was working on his fourth restaurant and was F&B Director of the legendary Belmont Hotel. He now owns Birdie in the Exchange Food Hall In Dallas Texas which was just named top ten places to eat in Dallas by USA Today and is a best new restaurant by D Magazine
Mike Stites
Heritage Berkshire Porkchop
Kimchi Collard Greens, Fried Shallot
About Mike
Grew up in Corpus Christi. Joined the Army at 18. Had a career selling cars in Corpus after the Army making great money, with nice house on the the island, water in my backyard, and a brand new car. At 28 years old I wasn't happy and was unfulfilled. I gave it all up to move back in with my parents, make 12 dollars an hour and work in a kitchen. Since then I've worked for chefs like Wolfgang Puck, Stephan Pyles, and Grant Achatz. After the pandemic, I left Chicago and came back home. I became the Sous Chef at Gemma where I was promoted to CDC. I took over as CDC of Carte Blanche for about a year and eventually parted ways and landed at Cry Wolf. Been working for Cry Wolf since April of this year and took over as CDC in August
Jimmy Niwa
Niwa Japanese BBQ
Wagyu Deviled Eggs
Shiso deviled eggs, soy-glazed wagyu beef
About Jimmy
Michael Smith
On Rotation
King Ranch Chicken Sandwich
Beer Queso, Bell Peppers, Crushed Fritos & Cilantro Served on a Bun
About Michael
Ray Skradzinski
Hot & Sour Beef Dumpling
With Chili-Sesame Scallion & Cilantro
About Ray
Timothy McLaughlin
Brisket Candy Burnt Ends
With Truffle and Smoked Garlic Mashed Potatoes
About Tim
Nashville Hot Katsu BAO
with Japanese Mayo & Kohlrabi Slaw
About Joshua
Joshua Harmon is 2017 Eater chef of the year and taste maker rising star. He was also named one of 11 chefs to
look out for in the US by Zagat and was a winner on the food networks Restaurant Rivals. Born in Tennessee, raised
in Texas and California high school graduate. Harmon has been exposed to a variety of cultures that have led to his
"progressive American" cuisine. To earn his chops, he worked and staged at such New York restaurants as David
Burkes' Townhouse, Buddhakan in the Chelsea Market, The Dutch and Le Cirque. His history in Dallas includes time at Grace and Steven Pyles, as well as Petra and the Beast with Misti Norris and Resistancia at Revolver with 5 time James Beard nominee Regino Rojas.
Joshua Harmon opened one of Dallas' most exciting dining destinations JUNCTION craft kitchen, where he won a slew of awards including a nomination for Eater Restaurant of the year. They won Best Restaurant by Dallas Observer and Best Restaurant from the Daily Meal. He won Chefs for Farmers against chefs like Jet Tila and Jon Tesar as well as Meat Fight and was even asked to do a tasting for Bravo Top Chef.
The next year Chef Josh competed on Restaurant Rivals which aired on The Food Network where Josh had to cook against other restaurant owners and ended up winning 1st place. Before COVID, Josh was working on his fourth restaurant and was F&B Director of the legendary Belmont Hotel. He now owns Birdie in the Exchange Food Hall In Dallas Texas which was just named top ten places to eat in Dallas by USA Today and is a best new restaurant by D Magazine
Dave Culwell
The Schmurger
Double smashed patty, cheese, thinly hand-shaved grilled onions, homemade dill pickles, housemade burger sauce & bun
About Dave
Dave Culwell has always been a musician that cooks. In recent years, those two roles have switched...now he's a cook that plays music. Born and raised in Los Angeles, CA, Dave was fortunate enough to grow up around a multitude of cultures that lended him the opportunity to learn different styles of music and eat (and cook) different styles of food. After moving to Dallas, TX in 2016 cooking for people was still a hobby for Dave; hosting get-togethers in his backyard was common and he'd serve everything from burgers to BBQ (both SoCal style and Texas BBQ) to a wide range of taco dishes.
"Then Covid thrusted upon us and everything changed."Then after a thought-provoking conversation with his young teenage daughter at one of these get-togethers in their backyard happened. "She asked me, 'why don't we do this out somewhere?', meaning for us do some sort of popup at a brewery or event space. I told her that everyone in Texas does BBQ and not sure how well it would do." She proceeded to talk about doing burgers and that everyone would love them. So they did one and it was a success. This was 2021. Since then, they have popped up in dozens of locations, had a few residencies (Currently at Craft and Growler in Exposition Park) and the catering game has been insane. Follow Burger Schmurger on Instagram at @burger_schmurger
Ross Marquette
Loaded Elotes
Creamy Mexican Street Corn with candied bacon, pulled pork & queso fresco
About Ross
Smoke & Bone BBQ is owned and run by husband-wife team, Ross & Katherine Marquette. Both long-time industry pros lost their food service jobs during the Covid-19 pandemic with a little one on the way.
2020 became a blessing in disguise. Finally with the time, skills and no more excuses Smoke & Bones BBQ was launched. After long days of R&D, we were excited to start serving our craft smoked meats and delicious sides around the metroplex. Our first event was at Rollertown Beerworks to celebrate their 1st anniversary and Fourth of July, 2021. Things quickly took off from there and we currently serve at 8 breweries in the DFW metroplex and growing! Our brewery pop ups have allowed us to meet lots of new friends and increase our private caterings from weddings to corporate events.
Desmon Coleman
The Love Below
Pepperoni, vodka sauce, fresh jalapenos, confit garlic, caramelized onion, mozzarella, and a mikes hot honey drizzle
About Desmon
Chef Desmon Coleman is the owner and operator of Hustle Town Pizza. His food truck was just named the number #1 pizza in Dallas by the Dallas Morning News.
Mollie Guerra
Cauliflower Mole Bianco & Macadamia Snow
About Mollie
Chef Mollie G has always had a love for food and its creation. After completing a three year Culinary Program, she went on to earn her B.S. in Business at the University of Texas at Dallas. Over the last ten years she’s held various roles in the food industry, but it wasn’t until competing in a nationally televised cooking competition that she took the biggest leap of faith to sell her house and fully commit to building her own business from the ground up. Since then she has opened a seasonal Pop-Up restaurant on Lake Texoma, started a healthy Meal Prep service, and also specializes in Corporate & Event Catering, as well as Private Multi-Course Tasting Menus.
She prides herself on taking traditional flavors & ingredients from various cultures and utilizing them in new and surprising ways. Mollie’s passion for sustainability and giving back to the community have always mirrored her desire to evoke the same joy through her food that was put into its creation.
Parker Cantera
Braised Pork
with Apple Slaw & Pickled Chile
About Parker
I been cooking with family since I was 5, started flipping burgers at Dairy Queen when I was 19. Did some random work at like Starbucks, made a break at peoples last stand where I worked on the menu, and cooked my ass off. Got to resident taqueria 2019, cooked on line for a year and a half went to management. My dream is to open michelin started pasta in Texas.
David DeLeon
Albondigo De Chorizo
Savory churro ball stuffed with chorizo and Oaxaca cheese topped with pickled red onions, micro greens, & cremosa sauce
About David
DIANA ZAMORA
Gansitos De Gabby
Cream & Fruit Filled Layered Cake Bites in Chocolate
About Diana
Diana’s inspiration comes from the flavors of her childhood and culture. She is a self taught chef that has worked with different styles of food including Southern comfort, Mediterranean, new American, and Western Mexican cuisine. Her desserts offer a combination of different textures and bold yet perfectly complimentary flavors that reflect her supplemental experience with savory food. Zamora is also an active member of Harvest Project Food Rescue, a grass roots organization that tackles food waste issues and food insecurity in underserved local communities.
The inspiration behind Chef Diana Zamora’s creations comes from her mother, Reyna. Reyna was one of five children. She has two older brothers and two younger brothers, thus being the only girl was given the nickname Nena, which means little girl in Spanish. Reyna’s middle name, Margarita, translates to daisy which is illustrated in the elaborate floral decor of Zamora’s work. Her concepts and flavors are representative of the Central American and Mexican influences of her childhood as well as based on her mother’s original recipes.
LISA COATS
Opalys Pot De Crem
with Lime, Mango & Raspberry
About Lisa
A Dallas, Texas native, Lisa Coats graduated from Art Institute of Dallas with a degree in Culinary Arts. There, she quickly discovered her love of baking and pastry. At acclaimed Chef John Tesar’s restaurant Knife, she blossomed under the direction of Pastry Chef Eric Cobb.
Lisa has further developed her craft at such restaurants as Grange Hall, Nobu, and Bullion.
MARISCA TREJO
Bete Noire
Chocolate Cake with Raspberry
About Marisca
La Casita Bakeshop started off as a wholesale bakery with big aspirations to open a brick and mortar store that would be a neighborhood staple. Maricsa Trejo, started her career as a pastry chef in 2014. She moved to New York City to pursue a pastry cook job under a very prestigious Pastry chef, whom she worked for over a year. After moving around the U.S and visiting many places around the world to hone her pastry skills she decided to start La Casita
Bakeshop. After 5 years in business, she has been awarded many accolades including Pastry Chef of the year by star chefs magazine and now nominated for a James Beard Award.
ROSHI MUNS
Society Bakery's
Original Chocolate Chip Cookie
This is the cookie that started the bakery in 2003. After baking cookies for decades, giving them away to friends and coworkers, and finally realizing that people wanted to buy them, Society Bakery almost named themselves Society Cookie in 2003. The cookie that started it all...we will be celebrating 20 years next year.
About Roshi
Roshi Muns is the founder and owner of Society Bakery in Dallas, Texas. Society Bakery was propelled into national recognition when Ellen DeGeneres and AOL named them one of the Top Ten Cupcakes in America. Since then, PEOPLE Country Magazine listed Society Bakery as one of “Four top bakeries in L.A., Dallas, Birmingham, and N.Y.C.”. Shecky’s listed Society Bakery as one of “10 Bakeries You Need to Try Across the U.S.”. The Daily Meal also included them among the Top 50 Cupcakes in America.
Society Bakery has been seen on Food Network, Cooking Channel, and in Bon Appetit Magazine. Society Bakery has had the honor of making sweets for numerous celebrities such as Billy Joel, Mark Cuban, Jerry Jones, Duff Goldman, Steven Tyler, Diddy, Grouplove, and New Kids on the Block.
In keeping with the bakery slogan of “Be Good to Your Sweet Tooth, Be Good to Society”, Roshi founded the bakery in 2003 with the intention of mixing three great passions: baking, creativity, and the desire to lead a meaningful life. Roshi named “Society” Bakery because she believes a business can be profitable and charitable at the same time. This has shaped how she has led the bakery to be involved in the local community by giving thousands of cupcakes away in exchange for items that local charities need every year. Roshi has been recognized for her philanthropy by Vogel Alcove and was named by Dallas Business Journal as a Minority Business Leader honoree. More recently, Roshi Muns and Society Bakery filmed a pilot for Food Network titled Dallas Cakes and 11 episodes were ordered and aired 2018 and 2019. For more information, visit www.societybakery.com
DANIEL ROSALES
Raspberry & Hibiscus Chocolate Bombe
Chocolate shell with Chocolate Feuilletine Crunch, Raspberry Gelee and Hibiscus Mousse
About Daniel
Pastry Chef Daniel Rosales was born and raised just outside of Detroit, MI. He has been baking since he was tall enough to reach the countertops and began taking orders for custom cakes early on in high school. Daniel then moved to Dallas and completed an Associates Degree in Baking & Pastry Arts, as well as a Certificate in Advanced Pastry Arts. After training all over DFW, Daniel was honored to be chosen as VIP Pastry Chef at the 2021 US Open in NYC.
His passion for his craft eventually led him to join as Executive Pastry Chef at Cathedral Italian Bistro, and also opened the door for a very successful run on the Food Network's "Holiday Wars" this past 2022 holiday season.
DIAMOND SINGLETON
Mini Ube Bunt Cakes
with Coconut Ice Cream & Mango Glaze
About Diamond
I'm a Texas native. I've been in the industry since i was 15yrs old. My dad and his 4 brothers worked 17+ years together at a Steakhouse named Hauf Brau. My mom worked as a caterer and cake decorator for 8+ years- My parents are the reason I grew interest in the food industry. When my mom was pregnant with me, her water broke while she was working at a yogurt shop. I attended El Centro College to study culinary arts and baking and pastries.
Wine, beverages, and delicious light meals are among the many options we provide, but we also wanted to include an area for people who like whiskey and red meat. The perfect creation is our Whiskey Kitchen area, which offers succulent prime steak and some of the most popular whiskeys and bourbons in the world.
Dallas is home to several iconic restaurants that are a must-see for both locals and tourists. We are delighted to feature legendary restaurants like Sonny Bryan’s Smokehouse, Cane Rosso, Kuby’s, Dunston, and Café Brazil!
Dallas is the birthplace of the frozen margarita, and we’re thrilled to collaborate with creator Mariano’s Hacienda Ranch to take you on a fun historical tour of the preferred Texan cocktail. Sample the various styles that have become trend setters over the years.
