The Next Generation Of Dallas Chefs

Forbes recently listed 30 movers and shakers in the national food scene who are under 30. The article highlights the new guard, the young chefs and food purveyors who promise to carry the torch for the next generation of restaurant patrons.

Dallas has some younger chefs worth mention on the local scene, but I had to loosen the age requirement by a year to keep things interesting. Here are some of Dallas' youngest toques: 30 and under.

Matt McCallister (pictured above) is receiving significant attention for his recent cooking at Campo, an upscale bistro in Oak Cliff. Before that he was touring the country completing stages with some of America's (actually) top chefs, and before that he was executive chef at Stephan Pyles. Not a bad resume for 30.


Kyle McClelland is 30, too, and he came here recently to run things over at that super hip Cedars Social place on Lamar, where he's currently chipping away at a new menu. Back in New York, McClelland worked at Ambrosia , The Federalist , Ten Tables and more.


Thirty-year-old David Trubenbach runs the kitchen at Asador, where he attempts to drive a farm-to-table concept under Chef Dean James Max at the "casual-chic bistro."


At 25, Chef Brady Williams is the youngest chef I found while researching this list. He's also possibly saddled with the most responsibility. In addition to holding a chef title at Oddfellows, he serves as the Food and Beverage Manager for the Spillers Group, which also owns Eno's and the soon-to-open Union Bear in Uptown.

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Scott Reitz
Contact: Scott Reitz