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Chef Stephan Pyles, a 5th generation Texan and founding father of Southwestern Cuisine, has created 22 restaurants in five cities over the past 30 years. Pyles’ newest restaurant, Flora Street Cafe was named “Restaurant of the Year” by D Magazine, The Dallas Morning News, and Texas Monthly. It was also nominated for a James Beard Award for Best New Restaurant in America.
Pyles was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into Who’s Who of Food and Wine in America. He was recently named Outstanding Chef of the Year by The Dallas Morning News and was named Esquire Magazine’s Chef of the Year for 2006.
He has authored four successful cookbooks and has hosted the Emmy-award winning PBS series New Tastes from Texas. In May, he will be inducted into Nation’s Restaurant News’ MenuMasters Hall of Fame for 2017.
He has been a cuisine consultant to American Airlines for 22 years and has consulted for the Dallas Museum of Art and a host of other venues. As well, he has licensed his name and oversees 3 airport restaurants in Dallas.
Pyles has recently formed a partnership with Benchmark Resorts and Hotels to oversee their culinary operations and develop new concepts for future and existing hotels.
Pyles is a founding board member of Share Our Strength and is a recipient of the organization’s “Humanitarian of the Year” Award. He is a life board member of the North Texas Food Bank and has served on the board of Goodwill Industries and The Art Institute. In 1988, he co-founded The Hunger Link, Dallas’ perishable food program. Through his Stephan Pyles Culinary Scholarship, he has awarded $250,000 to culinary students in Texas.