For a chef now dedicated to "upscaled" Southern cooking, Dodd trained in some unusual settings.Before opening the acclaimed Screen Door in One Arts Plaza, he learned the gumbo trade at Brennan's in Houston, worked alongside Southwestern pioneer Stephan Pyles, played with all the toys money--and Voltaire--could buy, and so on. His resume includes time at Hotel ZaZa and running his own catering company.This is one hard-working chef, who would love to make you eat hogshead cheese...