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Friday, November 5, 2010

Chef Matt McCallister to leave Stephan Pyles Restaurant in Dallas


Spending more time with his family.

— Chef Matt McAllister is leaving Stephan Pyles Restaurant, confirms Stephan Pyles.

"Matt will be leaving Stephan Pyles after 4 ½ years to spend more time with his family and also take the opportunity to 'stage' in a number of well-known restaurants including The French Laundry," Pyles said. "It’s been an incredible experience watching Matt’s growth over the years and I predict he will become a star in his own right."

Pyles sees a silver lining.

"The good news for me is that it’s an employer’s market right now and I am already in conversation with some top-notch chefs to replace him," he said. "Also I have quite a bit of depth on the staff now to promote from within."

As for McCallister, he said he's excited about the opportunity to work at French Laundry. "It took me about 12 emails back and forth to make it happen," he said.

He also said he'd like to eventually open up his own place, and he'd like to do it in Dallas -- "but that's probably not gonna happen for another couple years," he said.

He expects that Fuego, the chef's table, will continue.

"Stephan and I are on great terms, I'm still going to help with that, maybe step back in the kitchen, but it will still go on."



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luniz, anonymous:

Not too surprised, he seemed engaging and excited by what he was doing. Hope when he comes back to the restaurant business it will be in Dallas.

2 years, 6 months ago
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luniz, anonymous:

Also, I hope it doesn't mean the end of Fuego..

2 years, 6 months ago
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OEsophagus, anonymous:

Why hasn't Stephen Pyles called me to be a chef yet? Waiting ...

2 years, 6 months ago
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Teresa Gubbins, staff:

luniz, have you done Fuego yet?

OEsophagus, i'll be sure to forward your contact information to Stephan

2 years, 6 months ago
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Scott, anonymous:

Dan Landsberg, Matthew Dunn, Jonathan Moschetti, Tim Byres, Matt McAllister...five executive chefs in five years.

2 years, 6 months ago
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James Scott, verified:

OEsophagus, it might take you 13 or 14 emails back and forth though, but it's doable.

2 years, 6 months ago
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OEsophagus, anonymous:

I don't care, as long as I can work from home.

2 years, 6 months ago
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luniz, anonymous:

gavlist and I went the 2nd week it was open I think.

2 years, 6 months ago
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deliverit66, anonymous:

To Scott - you might want to check your facts before posting - Moschetti might not like you calling him "Jonathan". I'm jus' sayin'...

2 years, 6 months ago
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deliverit66, anonymous:

To Scott - might want to check your info before posting your lil' comment - Moschetti might not like being called "Jonathan". I'm jus' sayin'...

2 years, 6 months ago
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Scott, anonymous:

Jeff Moschetti. Thanks, deliverit66.

2 years, 6 months ago
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observer, anonymous:

To Scott: Yep, 5 chefs in 5 years. I know most of them and they have utmost respect for Pyles and would work with him again. So what's your snide point?

2 years, 6 months ago
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Scott, anonymous:

Nothing snide intended, defensive-first-time-poster jasonbirdwell37. Just observing the rate of turnover, which--for the executive chef position in a restaurant of that level--is unusually high.

2 years, 6 months ago
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Teresa Gubbins, staff:

Kim P gets the departure date and news of a replacement chef "soon"

http://eatsblog.dallasnews.com/archiv...

2 years, 6 months ago
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4rent22, anonymous:

Mean Girls

2 years, 6 months ago
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iris1, anonymous:

great job on getting the scoop

2 years, 6 months ago
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Teresa Gubbins, staff:

a more in-depth story on the topic on Criticsguide.com:

http://www.criticsguide.com/articlesu...

2 years, 6 months ago
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