| 词条 | Draft:Stefon Rishel |
| 释义 |
Stefon Rishel is an American Executive Chef and popular culinary personality[1] based out of Fort Worth, Texas, known for his southern inspired cooking and colorful mohawk.[2][3][4] Early LifeBorn Jackson, Michigan, Rishel moved to North Texas in his early youth.[3] Unlike many of his contemporaries, Rishel was never formally trained in a culinary school, but rather was self taught[2] through working with his father in the kitchen[7] and applying principles shared by his grandfather when cooking from their garden. Professional CareerRishel began working in professional kitchens for the Pappas Restaurants[8] at the age of 23 and earned the position of executive chef at Brackets inside the Hotel Palomar in Dallas, Texas[8]. After Brackets, Rishel was invited to develop a new menu of "Southern cuisine for a sophisticated palate" as the Executive Chef for the new Sisu Uptown Resort in Dallas in 2012.[8][11] From Sisu, Rishel was hired by Max's Wine Dive[8][13] a small chain that featured a chain-wide menu, but also gave chefs leeway to create their own dishes.[14] Rishel was brought on as Executive Chef to open their Fort Worth, Texas location in 2013.[15][11] There, he developed a following with his upscale comfort food developed with assorted wine pairings.[17] Rishel was later brought on as the Executive Chef for the new 51fifteen Cuisine & Cocktails[18] location at the Saks Fifth Avenue in the Galleria Mall in Houston, Texas.[3] The new concept restaurant featured a rotating menu of cuisine[20] that aimed to be globally minded, but locally inspired.[21] The new restaurant venture received critical acclaim, however Rishel’s tenure at the upscale Sak’s restaurant was relatively brief as he was too far away from his wife and newborn[14] and missed the collaborative culinary culture he found in Fort Worth.[17] Rishel went on to serve as Executive Chef and General Manager of Texas Bleu Steakhouse in Keller, Texas.[14][1][4] As of June 2018, Rishel has begun representing his own restaurant venture, Wishbone & Flynt. [27] Awards and RecognitionWhile at Max's Wine Dive, Rishel won a number of local culinary awards, including Fort Worth, Texas Magazine’s Best Comfort Food 2014, Best use of Bacon 2014, and Best Brunch in Fort Worth for both 2014 and 2015.[3][2] He also competed and won in their “Top Chef” competition in 2015[7][14] as well as being awarded the Best Dish at Taste of Fort Worth 2015. Rishel has served on the Chef's Committee for the Fort Worth Food & Wine Festival[17][7] Rishel has appeared as a featured chef on segments for FOX[15], CBS[7], and Tammy Dombeck's Greets, Eats & All That.[1] References[1][2][3][4][5][6][7][8][9][10][11][12][13][14][15] |
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