Lisa Garza began working in the restaurant industry at age sixteen as a food runner, hostess, and prep cook. By seventeen she embarked on a 15 year culinary arts apprenticeship with Executive Chef, and former husband, Gilbert Garza, and by 24 she partnered with Gilbert to create Suze Restaurant and Catering.

It was at Suze Restaurant that she fully developed her award winning signature service and style, which was recognized by the Food Network. In 2008, Lisa was a finalist on The Next Food Network Star, launched both Pantry Organics, a meal delivery service, and Couture Caviar, her vintage line of chic aprons.

Blythe Beck was born and raised in Houston, Texas. While pursuing a degree in public relations at Xavier University in Cincinnati, Ohio, a part-time job as hostess at The Cooker changed the direction of her life. As she moved from hostess to expediter, gaining more experience and responsibility at the restaurant, she realized the hospitality industry was where she belonged.

Blythe took a leave of absence from Xavier to consider her options. After extended stays in England, Switzerland, France, and Italy, she was more committed than ever to her new career goal. She returned to Texas to complete a degree in Hotel Restaurant Management at the University of North Texas.

While working at UNT, Blythe became passionate about culinary arts and fine dining. In this pursuit, she completed an internship at the famed Mansion on Turtle Creek in Dallas. Upon graduation, she accepted the coveted position of Apprentice to renowned Chef Dean Fearing. During her four-year tenure at the Mansion, she moved quickly through the ranks, honing her skills and determination to produce unique dishes of the finest quality.

In October, 2004, restaurateur Hector Garcia tapped Blythe to become Sous Chef at his new restaurant, Hector’s on Henderson. In January, 2006, she was promoted to the position of Executive Chef, from which she stepped to the forefront of New American Cuisine. Dishing up modern versions of comfort classics with such whimsical names as Duck Duck Goose, Buck-Nekkid Bacon, and A Bouquet of Pheasant, Chef Beck remained committed to her goal of creating culinary history one dish at a time. Signature dishes such as her deep-fried, lobster-stuffed avocado garnered the attention of the national press.

In January 2009, Chef Beck took an exciting step toward her self-proclaimed goal of "total world culinary domination." She accepted the position of Executive Chef at Kimpton’s prestigious Hotel Palomar in Dallas, where she presides over their four star restaurant, Central 214. With her engaging wit, earthy zest, and cayenne-red hair, Blythe is passionate about creating dishes with tastes and textures that not only please the eye and the palate, but the soul as well.

Chef Beck regularly makes appearances at events such as the Texas State Fair, Savor Dallas, A Taste of the NFL, the Farmer’s Market Hoedown, and Foundation 56, Dallas Cowboy’s Bradie James charity which benefits breast cancer research. She is also a frequent contributor to The Dallas Morning News popular feature on wine pairings.

Another step in her culinary quest to conquer the world came from a random stop by a Los Angeles television producer. After observing the qualities that make dining with Blythe such a unique experience, he returned with a film crew. The Naughty Kitchen premiered its "Sizzle Reel" at an SRO party attended by Dallas notables from the media, the entertainment community and the culinary world. The program is currently in development, so stay tuned and as the Chef says, "Keep It Naughty!"

In September 2006, Executive Chef Bruce Ross moved to Dallas to join America's premier business club, Tower Club Dallas. Tower Club is located on the 48th floor of Thanksgiving Tower in the heart of the Downtown Dallas business district. Tower Club has a celebrated 25-year history and stands alone as the only business and social club in downtown affiliated with ClubCorp, allowing members access to other area country clubs. Chef Ross oversees all a la carte, private events dining, menu creation, as well as managing a kitchen staff of more than 20.

Ross came to Tower Club from Seattle, where he served as executive chef of the prestigious Columbia Tower Club. He led all acclaimed culinary efforts for the club's 1,900 members. Prior to that, he served as the Executive Chef at the Warwick Hotel in Houston.

Ross was born in Zaire, Africa, but has lived most of his life in Texas and considers it home. Ross studied biology at Texas A&M University in College Station, Texas, but decided to follow his passion for food and wine, and started his cooking career as a prep cook at WestLake Club in Houston. In just three quick years, he worked his way up the culinary ladder to executive chef. Ross sites his quick ascension to executive chef by reading anything he could get his hands on and working 16-hour days. He has accumulated a stunning collection of hundreds of cookbooks and thousands of culinary periodicals.

Ross has a passion for the creative side of the culinary arts. Creating menus, designing delectable dishes and implementation are the most celebrated parts of his career, which are complimented by his affinity for organic, local ingredients and creating fresh, seasonal dishes. Ross also has great enthusiasm for pairing food and wine and believes the combination can greatly enhance the entire dining experience. He has completed his first level of sommelier training from the Court of Master Sommeliers and in 2004 won a Wine Spectator Award of Excellence for his very extensive and well-rounded wine list. Among his other accolades are the 2005 L'orde Mondial Award of Merit, recognition for his work with the James Beard House and work as a culinary advisor at Renton Technical College. Ross has taught cooking classes throughout the country, is active in charity events and has appeared on several television cooking programs.

He and his beautiful wife, Joanne, have four children — Julien, 2, Trinity, 4, Jaden, 6, and Daegyn, 15. His family is his pride and joy, and together they love reading, sports and cooking, especially chocolate chip pancakes for breakfast.

Francesco Farris spent his childhood years in Orosei on his native island of Sardinia. After graduating with a liberal arts degree from the Instituto Agrario in Nuoro, Francesco associated with many exclusive resorts in Italy, both as a cook and a manager. In 1989, after serving as the executive chef of Salice d’Ulzio in Piedmont, Francesco assumed a position with the Instituto Repartimentale Forestale, the largest reserve national park in Sardinia.

Francesco joined his brother Efisio in the United States in 1991 to pursue a career in the restaurant industry. During his time in Dallas he has captured the attention of discriminating diners at the acclaimed Arcodoro & Pomodoro Ristoranti Italiani, where he serves as Executive Chef. In May of 2000, Francesco represented Arcodoro Ristorante and Arcodoro & Pomodora Ristoranti Italiani when he cooked at the James Beard Foundation, and he and his brother returned for a second time in February 2003 to recreate the 10 course meal they prepared for their parents’ 50th anniversary meal, a meal that was featured in The Magazine of La Cucina Italiana. Francesco participated in several high profile local events, such as Star Chefs of Dallas, benefiting The March of Dimes, and Share Our Strength’s Taste of the Nation Dallas.

Arcodoro & Pomodoro Ristoranti Italiani was featured recently in Cooking Light and Food and Wine Magazine, and has achieved international acclaim ranging from a feature article in The Toronto Sun Times, to a column in Mexico’s Quien Magazine, to a front page spread in Sardinia’s Nuova Sardegna. Francesco & Efisio were awarded the distinction of "The Ultimate Ravioli" for their Ravioli Arcodoro at an international competition in Sardinia. Francesco was a featured chef at the 18th annual Texas Hill Country Wine & Food Festival at the Gala Dinner in April 2003.

The Dallas Morning News designated Arcodoro & Pomodoro Ristoranti Italiani with its all around Four Star Rating, and it received Three Diamond status from AAA. Arcodoro & Pomodoro Ristoranti just celebrated its 21st anniversary in Dallas.

Chef Sam Dickey's biographical information will be available soon.

Chef Jennifer Garcia's biographical information will be available soon.

As a fourth generation chef, Matt has been expanding the landscape of traditional Tex-Mex cooking for better than three decades. His ability to infuse new life into many classic Mexican and Tex-Mex dishes has distinguished him as a unique artist of his craft. By blending Mexican/Spanish traditions and ingredients with "Early Texas Prairie Style Cooking" techniques, Matt has pioneered a new culinary genre. Evidence of the indigenous cooking methods of Louisiana and New Mexico also find their way into Matt's dishes, reminders that the limits of his creativity lie only in his imagination.

Matt's paternal grandparents, Delphino and Maria, began writing the first chapters of the rich Martinez culinary history at the turn of the 20th Century. Meager beginnings selling tamales, pralines, and homemade tortillas on the steps of the Texas State Capital soon led to the opening of "El Original", Austin's first Tex-Mex restaurant. Success soon followed, and Matt's mother and father, Matt Sr. and Janie, opened Matt's El Rancho restaurant on East First Street. Governors, senators, entertainers, and sports icons have been regular guests at El Rancho ever since.

Matt Jr. began learning the basics of cooking in El Rancho's kitchen as a boy. His experiences there were fundamental in developing a signature culinary style. Matt served as president of the Austin Restaurant Association from 1975-1976 and acted as the exclusive caterer for the University of Texas press box from 1975-1985.

After years of creating dishes for patrons like President Lyndon B. Johnson and Texas Land Commissioner Bob Armstrong, Matt ventured to Aspen, Colorado to open a cafe and cantina bearing his name. It wasn't long before Matt, his wife Estella, and their family became homesick for Texas. They then opened Matt's Cafe and Cantina at the Plaza of the Americas in downtown Dallas. Matt's Rancho Martinez followed soon after. Rancho Martinez remains the culinary laboratory where the Tex-Mex Chef creates dishes that focus on intense flavors by using the highest quality local ingredients.

In addition to developing and operating a handful of restaurants in his career, Matt Martinez, Jr. is also an accomplished author. Matt's Culinary Frontier: A Real Texas Cookbook from Doubleday Publishing and Matt Makes a Run for the Border from Lebhar-Friedman Books have received both critical acclaim and commercial success.

Chef Martinez has also created his own line of specialty seasonings and finishing sauces. These Sendero Seasonings by Chef Matt Martinez have brought the brilliant flavors and textures of Matt's cooking into the commercial kitchens and homes of many.

Matt has cooked at hundreds of special events along side chefs at the top of the culinary field, including Grady Spears and Stephen Pyles. After introducing Julia Childs to his new Texas cuisine, she dubbed his cooking style "the common man's culinary frontier". Entertaining dignitaries with his unique personality and one of kind menus are nothing new for Chef Martinez. He has catered events for former President George H.W. Bush and President George W. Bush. Former President Lyndon B. Johnson and his wife Lady Bird were frequent quests during Matt's days as chef at El Rancho. The President and First Lady welcomed flying out of Bergstrom Air Force Base in Austin as an excuse to stop in for the famous chile rellenos at every opportunity.

Chef Martinez and his work have been featured multiple times in Southern Living, Money Magazine, Wine Spectator, Texas Parks & Wildlife, Dallas Home Design and D Magazine. The Dallas Morning News has reviewed his restaurants and recipes favorably on several occasions. In addition to being featured on CNN and The Food Network, Matt has made guest appearances on Now You're Cooking: Culinary Travel with Dave Ekert and the Oprah Winfrey Show.

In Addition, Matt served on the Texas Restaurant Association Board of Directors, was appointed to the Board of Physical Fitness for the State of Texas in 1993, and was inducted into the Texas Restaurant Hall of Honor in 2000.

Chef and Owner Abraham Salum is a graduate of New England Culinary Institute in Montpelier, Vermont; and continued his education by working in kitchens in France, Belgium, Mexico and the United States. His vision is to create a restaurant that sets standards, rather than follows them. Salum is committed to becoming a food and beverage destination that is celebrated by its guests, distinguished by food that is extraordinary, and an attentive professional staff that is well educated on cuisine and wine.

Chef Steven Allen's biographical information will be available soon.