{"id":576273,"date":"2026-02-09T00:08:28","date_gmt":"2026-02-09T00:08:28","guid":{"rendered":"https:\/\/www.europesays.com\/us\/576273\/"},"modified":"2026-02-09T00:08:28","modified_gmt":"2026-02-09T00:08:28","slug":"dallas-chef-qa-with-anastacia-quinones-pittman","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/576273\/","title":{"rendered":"Dallas Chef Q&A with Anastacia Quinones-Pittman"},"content":{"rendered":"

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\n\t\t\t\t\t\tPrep and a chat with chef Anastacia Quinones-Pittman. \t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n

Lauren Drewes Daniels<\/p>\n

We\u2019ve started a new series where we pepper chefs with burning questions, like where they eat after hours in Dallas and their worst kitchen disasters. Our first interview was with Meridian\u2019s chef, Eduardo Osorio<\/a>. <\/p>\n

Next up is chef Anastacia Quinones-Pittman, or \u201cChef AQ,\u201d a Dallas native and a three-time semifinalist for the James Beard Awards Best Chef Texas. She led the kitchen at Jos\u00e9 for eight years before starting the hospitality group\u00a0Oh Hi Hospitality<\/a>\u00a0in 2025 with Victor Rojas and Carlos Marquez. They have their sights set on a new concept<\/a> when the time is right, but for now, they are consulting at restaurants, including the new Puerto<\/a> and AM\/FM<\/a>, in the Design District.<\/p>\n

It\u2019s 2 a.m., and you\u2019re starving. Where\u00a0are you going?\u00a0
<\/strong>My pantry.\u00a0I\u2019m a snack hoarder. So I\u2019m always ready for late-night cravings.\u00a0 I can thank Trader Joe\u2019s for my supplies.\u00a0<\/p>\n

What\u2019s one food trend that needs to retire immediately?\u00a0
<\/strong>Over the top plating. Food that comes in a treasure chest with sparklers, etc.\u00a0<\/p>\n

Pick one: Michelin Guide or Luka back?\u00a0
<\/strong>Luka, please.\u00a0<\/p>\n

If you\u2019re on a\u00a0date and you want to really get to know the person\u2019s true character \u2014 and if the\u00a0relationship has real potential \u2014 where\u00a0are you taking them?\u00a0<\/strong>
Anywhere. And pay close attention to how he treats the staff. From the valet to the server to the busser.\u00a0<\/p>\n

Who\u00a0is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?\u00a0
<\/strong>Two: Yusef from My Epicurean Farm, who has some of the best petit greens. And Oak Cliff Bread for their awesome sourdoughs and amazing pastries.\u00a0<\/p>\n

Soundtrack vibe: What\u2019s the soundtrack to your favorite meal (that you\u2019re cooking and serving to other people)? <\/strong>Depends on the meal, but the XX Radio\u00a0from Pandora (I know, I\u2019m behind) or Natalia Lafourcade Radio. I go between those two consistently.\u00a0<\/p>\n

What dish will you be most remembered for?\u00a0<\/strong>
Aguachiles.<\/p>\n

What are some of your favorite restaurants in Dallas right now?\u00a0<\/strong>
Meridian, SeaPot and Far Out. Also looking for a sandwich place to add to my roster.\u00a0My go-to was Great American Hero.\u00a0<\/p>\n

Should caviar really be on everything?\u00a0<\/strong>
No.\u00a0<\/p>\n

What\u2019s the worst thing that\u2019s ever happened in your kitchen \u2014 that you can speak of?\u00a0<\/strong>
A week after starting a job, the entire line walked out because I asked them not to drink during their shift. We had 300 covers that night with just me, a prep cook and my husband, who showed up mid-shift to wash dishes. It was ugly, but I got a new crew the next day and we went on to do amazing things together.\u00a0<\/p>\n

What\u2019s the most\u00a0under-appreciated position\/job in a restaurant?\u00a0<\/strong>
Dishwasher. The hardest job ever.<\/p>\n

What menu embellishment makes you crazy?
<\/strong>The embellishment that drives me insane is \u201chand-rolled enchiladas\u201d or \u201chand-rolled tacos.\u201d Like, how else are they getting rolled?\u00a0<\/p>\n

What is something that, if you see on a menu, you\u2019re ordering immediately?
<\/strong>Crudo. I stay craving acid. If it has a seasonal component and a spice, get me two!\u00a0<\/p>\n

What\u2019s the toughest challenge facing the restaurant industry right now?
<\/strong>Out-of-town restaurant groups.\u00a0I am a proud, born-and-raised Dallasite.\u00a0When huge restaurant groups move to Dallas with big vibes and bank accounts, it makes it really hard for us to define our food scene and for local chefs to find spaces.\u00a0<\/p>\n

What has having the Michelin Guide in Texas done for Dallas dining?\u00a0<\/strong>
I\u2019m not sure we\u2019ve seen the effect just yet. My hope is that Dallas diners look beyond the vibe and the flashy dining rooms to see who\u2019s preparing their food. Where is it coming from? Who\u2019s making their drinks?<\/p>\n

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