MíDía From Scratch
Chef Gabriel DeLeon
“We cover the whole spectrum of Mexican food: Tex-Mex, Mexican street food, authentic Mexican and New Mexican.”As a kid, Gabriel DeLeon was fascinated by the different foods his father prepared for him and his brother. When DeLeon’s father opened La Margarita in Irving several years later, DeLeon knew he wanted to be in the business. An honors graduate from the Art Institute of Dallas who trained in Mexico City with Chef Patricia Quintana, DeLeon is well equipped to prepare each and every made-from-scratch dish at Mi Dia, where he serves as head chef. Using only the highest quality ingredients, each meal is guaranteed to be an experience for the senses. Mouthwatering offerings like the Cochinita Pibil and Duck Carnita street style tacos are among guest favorites, and the restaurant’s spicy hot sauce is a well-known staple.
Mi Dia From Scratch 1295 S. Main St., Grapevine 817.421.4747 | MiDiaFromScratch.com
Brio Tuscan Grille
Executive Chef Jarad Bissell
“My inspiration comes from making people happy by creating beautiful food with a variety of flavor combinations.”Chef Jarad Bissell attributes his love of cooking to his father, who began teaching his son at the age of 4 to cook—Jarad’s father was a cook in the Air Force. Jarad went on to attend Michigan State University where he earned a degree in Restaurant and Hotel Management. Since then Jarad has served at the executive level in restaurant kitchens for the past 24 years, and is currently at the helm of the kitchen at Brio Tuscan Grille in Southlake. As Brio’s executive chef, Jarad prepares a menu mainly driven by Tuscan flavors but with many Mediterranean influences as well. Always looking for new ways to incorporate these combinations, Jarad has recently added a lobster and shrimp ravioli with black pepper cream dish to the Brio menu. For full service catering or private room bookings, contact Michelle Kapin at 817.310.3460.
Brio Tuscan Grille 1431 Plaza Place Southlake 817.310.3136 | BrioItalian.com
Copeland’s of New Orleans
Master Chef Chris Elsaesser
“Cooking is my passion— especially when I am able to work with a variety of flavors.”Chris Elsaesser decided to become a chef when his then-girlfriend—who is now his wife—inspired him to pursue culinary training while he was working as a short-order cook in his family’s diner. After 16 years in the field and achieving an AAS degree in culinary arts, Elsaesser is now the master of the kitchen at Copeland’s, where he serves up delicious creole fare true to the culinary heritage of New Orleans. I am passionate about cooking for Copeland’s because they pride their entire corporation on their special blends of flavor. Although his favorite foods to eat include slow-cooked foods like braised, cured or smoked meats (particularly Osso Bucco), Elsaesser loves cooking a whole-roasted chicken because it’s his 5-year-old son’s favorite meal.
Copeland’s of New Orleans 1400 Plaza Place, Southlake 817.305.2199 | SouthlakeCopelands.com
il Calabrese
Executive Chef/Part Owner Luciano Salvadore
“I am passionate about Italian food and my career as a chef.”A graduate of The Recoaro Terme Culinary School, Executive Chef Luciano Salvadore of il Calabrese started cooking in restaurant kitchens in his home town of Vicenza, Italy, when he was only 14 years old. Since then he has honed his skills at establishments in Italy and throughout the United States. After moving to the Dallas area, and serving as head chef at various restaurants, Luciano took the Corporate Chef position at the well-known restaurant Patrizio’s in late summer of 2010, refreshing the menu with new specials and more Italian influence. He then opened the Patrizio Osteria in Southlake, and after a few years as serving as chef became part owner. Then, with a new name—“il Calabrese”—he offered a more authentic Italian specialty and a no GMO product.
il Calabrese Ristorante & Bar 1281 E. State Hwy 114, Southlake 817.251.8798 | ilCalabrese.com