Dallas chef Tre Wilcox launches Web site

by Teresa Gubbins

DALLAS — Chef Tre Wilcox, of Abacus and Top Chef fame, having decided to leave Abacus as of this week, launched a Web site announcing his "new chapter as a private chef".

The "bio" and "events" aren't fleshed out but under "Personal chef" comes the explanation that "In order to fulfill my passion as a chef, I felt it was necessary to to offer my services as a private chef."

A "sample menu" lists: celery root-black truffle soup; rabbit confit with watermelon relish; carpaccio of Japanese hamachi; golden osetra with caulifower and champagne foam; seared New Zealand John Dory; langoustines with fennel cioppino broth; a tasting of Vermont veal including tenderloin with morels and cheek with layered pasta; and crispy sweetbread with cipolini onion confit.

The site says he'll cater for 15 or less guests at your home. Meanwhile, the listing for the class he's teaching at Eberle Winery in Paso Robles, Calif., in July 2008 still has him at Abacus.