Four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar is known for his stylish, modern American cuisine prepared with classic European techniques, innovative culinary perspective and no-nonsense personality. Throughout his 20+ years in the restaurant industry, which started in La Varenne Ecole de Cuisine in Paris, he’s received national nods from Esquire (named to Best New Restaurants for two consecutive years), Food & Wine and The New York Times, appearances on The Today Show and The Early Show and winning the inaugural season of Food Network’s Extreme Chef.
Tesar worked in Westhampton, New York and Las Vegas before putting down roots in Dallas in 2007 where he’s consulted for the menus at DRG Concepts’ Dallas Chop House and most recently Oak in the Design District to name a few.
Knife at The Highland Dallas is Tesar’s vision of what a contemporary steakhouse should be. Opened in 2014 the chef-driven restaurant has continued to be recognized for reinventing the steakhouse experience. Most recently Knife’s pimento cheeseburger was featured as Best Burger in Dallas on The 50 Greatest Burgers list for Texas Magazine and Best Steakhouse by D Magazine’s “Best of Big D’s” list.
Always looking ahead for the next project, Tesar announced he’s working with Flatiron Books and Macmillan on a book, “Knife: Texas Steakhouse Meals at Home,” that will be published in spring 2017 in addition to a TV show.