Food News

Chef Ryan Carbery of Nosh Bailey's Prime Plus on Growing up as a Fourth Generation Chef

Chef Ryan Carbery was raised in a family of chefs four generations deep. As a teenager, Carbery worked for his uncle David Slay of ParkAve in Orange County and his aunt Lisa, who owns restaurants in his hometown of St. Louis. After culinary school in Chicago, Carbery eventually made his way to Dallas where he was sous chef at Lazare and most recently chef de cuisine at Nosh.

I thought you were over at Nosh, so why are we meeting at Bailey's? I've been here [at Bailey's Prime Plus at Park Lane] as the executive chef for two weeks, before that I was the chef de cuisine at Nosh on Oak Lawn. I was there since the closing of Red Fork in November last year.

Why did you make the move from Nosh to Bailey's? I came over here as part of a consulting agreement between Mr. Bailey and Chef Avner. [That'd be Nosh's Avner Samuel].

What's the difference between a chef de cuisine and a sous chef? The chef de cuisine is a title given to chefs that work for companies, restaurants or hotels with different kitchens and dining rooms. As with Nosh, we have two restaurants: one on Oak Lawn and the other in Plano. Then there is Snack that has just opened on Henderson. I was the chef de cuisine of the Oak Lawn kitchen. ... The position is different from the sous chef position because as the chef de cuisine, you are in control of that restaurant/kitchen. You are responsible for the ordering, inventory, scheduling, blackboard specials and plate designs. The sous is the assistant (under chef.)

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.