The 2024 launch of The MICHELIN Guide in Texas was massive – fitting for the state known for size. One of the most prominent cities in the selection was Dallas.
From chefs who have spent five decades in the city to ones who have come within the last few years, Dallas has a special ability to attract and retain top culinary talent from kitchens around the world. In addition to the barbecue and steakhouses that it is known for, flavors from countries like Japan, New Zealand, Italy and many more have touched the hearts of Dallas locals and travelers alike.
Chef Dean Fearing of Fearing’s is known by many as the “father of Southwestern cuisine,” with his nearly five decades of experience serving a taste of Texas. Chef Tatsuya Sekiguchi of Tatsu Dallas brings MICHELIN-Starred, edomae-style sushi fresh from the ocean to a city surrounded by land. Chef David Uygur is a Texas native who, with his wife Jennifer, serves both classic and adventurous takes on Italian flavors at an affordable price. Raised on farm-fresh Dallas produce by his grandparents, Taylor Kearney of Stillwell’s trained at a Three-MICHELIN-Star restaurant in France and now serves cattle from the restaurant’s own farm. Chef Toby Archibald brings his New Zealand heritage and global culinary experience to Dallas, introducing guests to a special taste of his personal journey.
From across the city, these five chefs have demonstrated just how delicious food can be in Dallas, with local restaurants offering unique dining experiences for travelers and locals alike.
Cuisine: American
Known by many as the “father of Southwestern cuisine,” Chef Dean Fearing is no doubt a culinary pioneer. His childhood spanned many cities in the Midwest, but he ultimately landed in Dallas in 1979 and hasn’t looked back since. After leading The Mansion on Turtle Creek (One MICHELIN Key) for two decades, he opened Fearing’s at The Ritz-Carlton, Dallas in 2007. With an impressive menu that uses his nearly five decades of expertise to capture a true taste of Texas, Chef Fearing is nothing short of legendary.
The Ritz-Carlton, Dallas and Fearing’s Restaurant / Chef Dean Fearing
Why Dallas? What brought you, and what’s kept you?
I came to Dallas in 1979, and as a young cook, I absolutely fell in love with the city because it was brand spanking new. I loved the vibrant energy, the spirit, the can-do. That’s the type of city it is still today. And it is the perfect city to get around. Other cities are not set up as well as Dallas is. I love our whole cultural feel, restaurants, hotels and of course, our sports. It has everything.
I fell in love with The Mansion on Turtle Creek. I opened The Mansion in 1980, left in ‘81, came back in ‘85 as the executive chef. The Mansion was the start of the luxury boutique hotels. It was a lot of fun during those years. And then I had a chance to open my own restaurant in ‘07 with Fearing’s, and that’s been another great 18 years.
What makes the Dallas dining scene special?
I’ve been in Dallas since 1979 when Dallas was all French. There wasn’t one American restaurant. And in 1981 when I was 26, I opened the first American restaurant in Dallas called Agnew’s, an all-American crew doing all American-based food. French techniques, white tablecloth, great wine cellar, quarter playing, very elegant. But all American products, indigenous to Texas, fish from the Gulf, steaks from the ranches, wild game from South Texas. We started to see Dallas grow in a very American Southwest cuisine way, and that’s where we are today.
What does Fearing’s add to the Dallas dining scene?
We’re a restaurant of bold flavors, no borders. That is very important to me. We’re a Southwest cuisine restaurant, a modern, Texas-style restaurant, but we also have no borders. I love Asian, French, Middle East, Mediterranean, Mexican, New Orleans cuisine. Being a Southwest cuisine chef for so long and having that notoriety, a lot of people come into town and eat at Dean’s place. People come in and want tortilla soup, chicken-fried lobster with a barbecue spice filet, maple-soaked buffalo or barbecue oysters.
How does being in Dallas impact Fearing’s or your approach to cooking?
Our heritage goes to Southwest cuisine, which is products indigenous to Texas, fish from the Gulf, steaks from ranches. Our ranch is R-C Ranch, a Texas wagyu ranch – the best steaks, period. And we have a wood-burning grill, so it produces the real Texas flavor – flame, smoke, char that you can’t get at a regular steakhouse.
The Ritz-Carlton, Dallas and Fearing’s Restaurant / Tortilla Soup
What’s your signature dish?
After 45 years, there’s quite a few items. One that we still have on the menu is tortilla soup. It’s a traditional Mexican soup, but my tortilla soup is a little different than everybody else’s. It’s been a landmark for our restaurant for 18 years, and it was a landmark for me at The Mansion for 26 years.
It is the right soup all the time. Bold flavor…smoked chicken, jalapeño, cilantro cream, grated white sharp cheddar, cabbage, radish, avocado and of course, tortilla chips. We pour the soup over in the bowl at the table. It becomes one soup when you start eating it and another soup when you’re finishing it, because all those flavors start to blend.
Fearing’s in one or a few words?
A taste of modern Texas – bold flavors, no borders. You have something maybe you’ve never had before. I am a seasoning fanatic. Mashed potatoes got to be perfect. Grits got to be perfect in the sense of seasoning. All of our meats and fish need to be seasoned. It’s the fundamentals of cooking that you can’t disregard in a restaurant.
Dallas in one or a few words?
It’s vibrant. I love the spirit of Dallas. It’s really a can-do city.
Where’s your favorite place to visit in Dallas?
There’s many. Since I’m a big guitar player, I love to go visit [a lot of guitar shops] and see what they have. And lots of restaurants. A lot of people who worked under me now have their own restaurants, and I love to go visit them and new restaurants. I also love our museums. We also have great concerts here. If you’re a music person, Dallas is a great place to be.
What’s next?
Keep on enjoying what I’m doing. I have a family at the restaurant, and we’ve all been together for a long, long time. The majority of my wait staff has been with me since day one, and my cooks have been with me for a long, long time. We still want to give the wow to somebody coming in.
Dallas, USA
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American, Regional Cuisine
Read More: All The Stars From The MICHELIN Guide Texas 2024
Tatsuya Sekiguchi of Tatsu Dallas (One MICHELIN Star)Cuisine: Japanese
Chef Tatsuya Sekiguchi has accomplished a remarkable feat: creating an authentic edomae sushi experience in Dallas, a city surrounded by land. First training under his father in Japan, he later led Sushi Yasuda in New York City as Executive Chef and his own omakase restaurant. Today, he calls Dallas home, proudly naming his restaurant Tatsu Dallas – two integral parts of his core identity. His talents have long earned acclaim, and his deeply personal Dallas restaurant became the first MICHELIN-Starred restaurant in the city.
Kevin Marple / Tatsu Dallas
Why Dallas? What brought you, and what’s kept you?
When I was running “Omakase Room by Tatsu” in New York, guests came from all over the world. However, I noticed that a surprisingly large number — about 30% — were from Texas. I saw great potential in that, which inspired me to relocate to Dallas. When we first began our journey in Dallas, people were skeptical that our vision for Tatsu Dallas, which was more traditional than the type of sushi being done at the time, would be accepted. What we found instead was a community of people that are very enthusiastic about our cuisine. This enthusiasm and the relationships we’ve made, is what has kept us here. We feel like our work in Dallas is far from over.
What makes the Dallas dining scene special?
With so many people moving here from other states and the population growing rapidly, Texas’s food culture is developing at an incredible pace. It is very exciting to feel like we are on the “ground floor” of developing not just the food scene, but the culture of a major metropolitan area.
What does Tatsu add to the Dallas dining scene?
As interest in Japanese culture continues to grow in Dallas, there are many restaurants doing different styles of Japanese cuisine and sushi. Our mission is simple: to bring the best representation of traditional, edomae sushi to the people of Dallas.
How does being in Dallas impact Tatsu or your approach to cooking?
Unlike Tokyo, California or New York, Dallas is inland, so there’s no access to local seafood. But I want to prove that it’s still possible to serve truly high-quality sushi here. By relying on my skills, creativity and resourcefulness, I believe — and have shown — that it can be done.
Kevin Marple / Tatsu Dallas
What’s your signature dish?
It is hard to pick just one dish, so instead I will pick three! I actively seek out ingredients from Texas and the United States—seasonal, wild caught salmon from Alaska, Texas-grown scallion sprouts and freshwater eel from Maine serve as the neta on three pieces of nigiri I am most proud to serve.
Tatsu in one or a few words? Dallas in one or a few words?
Tatsu is my first name, and Dallas may very well be the final chapter of my career. These two are inseparable to me. That’s why my restaurant is named “Tatsu Dallas” — not simply “Tatsu.” I chose this name because I am committed to sharing sushi culture with the world from here in Dallas. The restaurant only finds its true meaning as “Tatsu Dallas.”
Where’s your favorite place to visit in Dallas?
I’m very grateful for the small, but growing, community of Japanese friends and fellow business owners I have found here in Dallas. On my days off, you will often find me frequenting their businesses and supporting Chefs in Dallas who are trying to build their reputation, as I did many years ago when I first moved to New York City. A personal favorite of Hiroko and I’s is Ichigo Ramen, not far from our restaurant in Deep Ellum.
What’s next?
While other business owners may seize on the success we have had to expand to other locations, my philosophy is a bit different. I am committed to running a long-term, sustainable business. Success to me is many more years serving our community from behind my sushi counter here in Dallas. At the same time, I believe I can pay forward that success to the next generation by partnering with chefs seeking to bring other traditional, Japanese cuisines—like tempura or yakitori—to Dallas. I hope Tatsu Dallas can serve as a model that inspires talented chefs from New York to Los Angeles to bring their skills to Dallas. That would create an even more vibrant culinary scene, and that is my dream.
Read More: The Most Searched One-MICHELIN-Star Restaurants in North America
David Uygur of Lucia (Bib Gourmand)Cuisine: Italian
Both growing up in small towns in East Texas, Chef David Uygur and his wife Jennifer have always felt at home in Dallas. After living in cities from coast to coast, they decided over two decades ago that Dallas would be where they continued to grow roots. With their MICHELIN Bib Gourmand restaurant Lucia, the duo has offered diners a delicious taste of Italian flavors, full of cured meats, handmade pastas and even more adventurous offerings like beef tongue and tripe — all at a fantastic price.
Emily Loving / David and Jennifer Uygur
Why Dallas? What brought you, and what’s kept you?
My wife and I both grew up in small towns in East Texas. Most of our family lives within a few hours’ drive from Dallas. We spent time in Atlanta, Georgia and Portland, Oregon but realized that we wanted to live near our family.
What makes the Dallas dining scene special?
Dallas is growing like crazy…so there are so many opportunities for new restaurants to open and more people to come enjoy them. We moved back to Dallas in 2001…it’s amazing to see how much has changed over the last two decades. Especially in our neighborhood of Oak Cliff.
What does Lucia add to the Dallas dining scene?
Consistency and quality. Our guests know that even though we change our menu all the time, they can trust us to make dishes they’ll enjoy. We’re not afraid to try new things. My wife and I own the business. We don’t have to go to anyone else to get permission about what we do at Lucia. There’s freedom in that. We don’t take any of this for granted.
How does being in Dallas impact Lucia or your approach to cooking?
We live in a big city…so I can offer dishes like beef tongue and tripe and there are enough guests interested in trying them. I feel Dallas diners are willing to be a bit more adventurous…and I like to think that I have nudged some of them to be so.
David Uygur / Lucia – Culatello with Gnocchi Fritti and Figs
What’s your signature dish?
Salumi. We cure all our meats in house. After a trip to Italy twenty years ago, I became interested in curing meats. As far as I know, no one was curing their own meats in Dallas back then. I started small when I was the Chef at Lola and now we have a whole salumi curing room at Lucia. We have about eight different cured meats on offer each night. Currently we have a 2 1/2 year old prosciutto on the menu. It’s quite a commitment of space and time for a small restaurant like ours. I find salumi fascinating. And there’s always something new to learn.
Lucia in one or a few words?
That’s hard. Handmade pasta and salumi and an ever-changing menu served in a friendly but polished way. Like you’re coming to dinner at our house.
Dallas in one or a few words?
There’s more to it than big buildings and steak…you just need to know where to look.
Where’s your favorite place to visit in Dallas?
I like to explore new places I haven’t been. But two of my favorite go-to places are right here in our neighborhood of Oak Cliff. We love seeing concerts at the Kessler Theater. It’s such an intimate venue. And the Texas Theatre is also great because they always have an eclectic line up of films.
What’s next?
Working on our fall menu. I’m looking forward to cooler weather. We’ll start using longer cooking methods like braising meats.
Dallas, USA
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Italian
Read More: 2024 Texas MICHELIN Bib Gourmands
Cuisine: Steakhouse
A Dallas native who grew up with his grandparents’ fresh farm produce, Chef Taylor Kearney later cooked in top kitchens across America and the world, ranging from Las Vegas to New York, Boston to France, where he trained at Pic (Three MICHELIN Stars). Leading culinary at Stillwell’s, which is located inside Hotel Swexan (One MICHELIN Key), he has spearheaded the restaurant’s extraordinary dining experience, which offers classic and modern Texas flavors using beef from their own cattle.
Kathy Tran / Stillwell’s Taylor Kearney
Why Dallas? What brought you, and what’s kept you?
I’m originally from Dallas, and I’ve lived all over the world. My very large family, grandparents always owned farm and raised produce. I went to the Art Institute here in Dallas, I moved to Vegas and worked at Bouchon. Then the Charlie Palmer group back in Dallas. Lived in Valence, worked at Pic, a Three-MICHELIN-Star restaurant. I bounced around New York, went back to Dallas to run Nick & Sam’s, then to Boston to open Encore Boston Harbor and then back to Dallas to work at Harwood (which owns Stillwell’s).
What makes the Dallas dining scene special?
Variety. Dallas and Texas have always had more restaurants per capita than a lot of other cities and states in the U.S. There’s so many incredible chefs.
What does Stillwell’s add to the Dallas dining scene?
For Hotel Swexan, our owners are Swiss and Texans. The father comes from Switzerland, and the mother is from Texas. For Stillwell’s, we’ve really tried to hold tight to that classic Texas steakhouse. Everything from super-local ingredients and hyper-seasonal menus, but keeping a classic Dallas, Texas steakhouse feel. We own our own cattle. You have your really classic steakhouse cuts, lobster bisque and wedge salad, but how do we get playful enough to where it’s not the same wedge salad you’re getting in 20 other [restaurants]?
How does being in Dallas impact Stillwell’s or your approach to cooking?
Dallas is Dallas for a reason. The people want what they want. If you do it well and you do it consistent, that’s what they want. They want to be able to come in and get the same beer that their father drank, because that’s what his father drank. Stick to the classics, but also give them a little bit of taste of something that they’re not used to.
Kathy Tran / Stillwell’s
What’s your signature dish?
The menu evolves every season. The classic cuts are something we always play with, but the HWD beef is always going to be something that’s super signature to us.
Stillwell’s in one or a few words?
A classic Texas steakhouse. It’s named after Hallie Stillwell, one of the first female cattle ranchers. Really important in Texas cattle ranching history.
Dallas in one or a few words?
Home. Amazing. Growing. Booming. It’s such an eclectic market where we’re constantly getting new influx from other cities. A lot of my chefs are from out of state. It seems like 99% of them that come here, stay here. One of my culinary directors from California who worked in Vegas, Colorado and Boston goes, “I’ve always wanted to live in Texas.” A lot of my guys that are from out of state, they love it here.
Where’s your favorite place to visit in Dallas?
Discovery Center. The Dallas Aquarium is one of the top in the world. Anywhere downtown has evolved so much.
What’s next?
As Harwood continues to grow, we have a lot of stuff on the horizon. The portfolio of restaurants is going to continue to grow.
Read More: The Best Hotels in Texas: All the MICHELIN Keys
Cuisine: Contemporary
A New Zealand native, Chef Toby Archibald has trained all over the world, including under Chef Daniel Boulud in New York. After marrying a Dallas native, he brought his years of culinary experience to Dallas, where he opened Quarter Acre to showcase both his Kiwi heritage and international travels using local and global ingredients.
Vivien Tran / Quarter Acre
Why Dallas? What brought you, and what’s kept you?
It genuinely baffles people that someone from New Zealand would find their way to Dallas. I am here because of my wife. Her home base, family and support network are here in Dallas. We met while I went to watch the All Blacks (NZ rugby team) play a game vs the USA rugby team, it was a big deal. (NZ won by the way). After doing long distance for a while and a visit to her family in Dallas for Thanksgiving, we decided to make a go of it. My visa was up, so we moved to Sydney Australia together. After a year there, I proposed under the Sydney Harbour Bridge.
Eventually the conversation moved to ‘where will we live, and make a life for ourselves’? We decided on Dallas, to have any chance at a ’normal’ family life, raising a family, along with my ambition to open my own place. It turned out to be a great decision. I built up enough local credibility to be able to get my own restaurant going.
What makes the Dallas dining scene special?
The country is on the move and people can now work remotely and live anywhere they want. The population of Dallas is growing and as a result, the city’s dining scene is changing with it. Local agriculture is proving it has what it takes to fuel restaurants looking for their products and restaurants are responding.
What does Quarter Acre add to the Dallas dining scene?
We are a progressive restaurant with global ideas rooted in my New Zealand heritage. I have spent a good chunk of my life living around the world and working for the best chefs I could find along the way. Quarter Acre is a culmination of my journey.
How does being in Dallas impact Quarter Acre or your approach to cooking?
The local agriculture here is very specific and the seasons are either very short or very long depending on the produce. So as a chef that loves cooking with the seasons, it certainly takes some adjusting of your internal food clock, when you are told for example that tomatoes are in season again and it is almost Thanksgiving! As a New Zealander I love seafood. Not being near an ocean also has made it interesting, all part of the challenge and fun.
Michael Crownover / Quarter Acre
What’s your signature dish?
The salmon, and share. The hot smoked Glory Bay Salmon from New Zealand that we serve is simply delicious. The hot smoked salmon dish with fish from the clean icy waters of southernmost NZ, local greens and sea lettuce from California is a stand out at Quarter Acre. Back home, smoking fish is very typical and my family from time to time would sit round and enjoy some freshly smoked fish, with nothing more than some good bread and a salad.
Quarter Acre in one or a few words?
A little piece of VERY southern hospitality and the world, in Dallas.
Dallas in one or a few words?
Eclectic.
Where’s your favorite place to visit in Dallas?
My favourite nature place is the Trinity River. It is an amazing space that runs right through the city. Many years ago the city engineered the river banks to create a natural park type area along the river’s edge. It is a great place for a walk or a bike ride. I love to take my family and our dog, he has a blast running through the long native grasses and getting muddy chasing the birds through the marshy wetland areas.
Attending the Dallas Trinity FC games, and I love it! They are Dallas’ first professional women’s soccer (football) team and they are killing it! I have a wee daughter and I take her along, she loves how fast the ladies can run. They are based right in the centre of the city in the Cotton Bowl, where the Cowboys once were based, the stadium is incredible and the fan experience is really intimate and special.
What’s next?
I want Quarter Acre to be known throughout Dallas, DFW, Texas and beyond, as a great place to dine, escape the worries of life and be able to unwind and enjoy unique food, wine, cocktails and hospitality. After that, I look forward to bringing more unique concepts to the Dallas scene.
Hero collage: Kathy Tran / Chef Taylor Kearney | Vivien Tran / Chef Toby Archibald | The Ritz-Carlton, Dallas and Fearing’s Restaurant / Chef Dean Fearing | Emily Loving / Chef David Uygur | Adriana Herrera / Chef Tatsuya Sekiguchi
Written by
Michael He
Michael He is Chief of Staff, Editorial for The MICHELIN Guide, North America. A lifelong learner inspired by people and places, he holds degrees from Harvard, Wharton, and the University of Pennsylvania (and has a five-year streak on Duolingo). He has lived in Atlanta, Boston, California, Philadelphia, and Seoul, and spent several months in Armenia, China, France, New York, Seattle, Singapore, and Washington, D.C.