Home » Best Chefs in the West

Chef Brian Olenjack
Olenjack's Grille

Why him He believes an amazing meal doesn't have to cost a fortune. Age 36 Status Married, with children How he manages work and family "I still haven't figured out how to juggle my family and my career." Classical training New England Culinary Institute Starting over "When I moved to Boston, I came from Texas where I had established myself as a chef. Once I got there, no one knew who I was and it made me redefine the way I thought of myself and my career." Signature dish Shrimp and Grits Thoughts on the local restaurant industry "People here are more supportive. They appreciate having a nice restaurant in their neighborhood and don't take it for granted." Food trip Chicago Can't live without His Black steel pans Midnight snack Whataburger. "I have three kids and don't plan to be cooking at midnight unless I'm still at work."

Chef Carlo Croci
Bella Italia

Why him Bella Italia is the oldest Chef-owned restaurant in Fort Worth that boasts a menu with some of the most exotic game ever seen on one menu. Age 60 World traveler Croci spent years working under chefs in Italy, France, and Spain before coming to Fort Worth. Fifteen years later he opened Bella Italia in Buenos Aires, Argentina Secret ingredient Olive oil Food trip New York. "Some of the top restaurants in the world are there and it just has really great food." Dining out La Piazza.

Chef Dena Peterson
Cafe Modern at the Modern Art Museum

Why her She's created a menu that entices guests to the museum for the dining experience, as much as for the culture. Age 35 Starting out "I had always been interested in being a chef, but I didn't attend The Culinary Institute of America until I was 28." Defining moment "Taking the job here at the Modern. I was an art major in college, so it's the perfect marriage of my favorite things, food and art." Signature dish Moroccan Chicken Salad. "It's amazing the uproar the customers made the one time I took it off the menu. I'll never do that again." Dining out "You can usually find me on Belknap at a Vietnamese restaurant." Couch potato Peterson loves watching Dinner: Impossible with Robert Irvine. "It's often how I feel when I walk in the door each day." Midnight snack Old-fashioned tomato sandwich

Chef Dominick Simonetti
Daddy Jack's Lobster and Chowder House

Why him Because like a truly great chef you'll always find him where he should be ... in the kitchen. Age 43 Status Married, with children How he manages work and family "My restaurant is a tight ship. Working hard is a must and all my employees follow close behind me." Signature dish Lobster Fra Diavolo. "It's lobster, shrimp, mussels and clams in a spicy marinara with linguini." At home Simonetti tends to prepare Italian food "I love pizza and pasta." Can't live without His Spice rack Who he admires "I admire all my employees and kitchen staff for the hard work they do." Couch Potato Simonetti loves watching 30 Minute Meals with Rachel Ray Midnight snack Sandwiches.

Chef Jon Bonnell
Bonnell's Fine Texas Cuisine

Why him Because the charity work he does is as important as his cooking, and his heart, is as miraculous as his food. Age 36 Status Married, with one on the way How he manages work and family "You always have time for what you put first. I don't care how busy the restaurant may be, I'll be at the hospital when my little girl is born." Classical training New England Culinary Institute Defining moment "When Zagat rated us a top 10 restaurant in the entire metroplex, I knew we had done something right." Signature dish Oysters Texasfeller Dining out "Our two favorite haunts are Aventino's and Don Felipe's." Can't live without His immersion stick blender Could survive solely on Avocados. "It's by far my favorite single food. I put it in as many dishes as I can." Midnight snack "Midnight isn't a snack for chefs. That's when we eat dinner."

Chef Keith Hicks
Ovation Dining and Entertainment

Why him He's a "kool kat" who's combined food and jazz to create so much more than just a dining experience. Age 36 Status Married, with children A class of his own "I went to the school of 'tastebudology.' It was much cheaper than the Culinary Institute of America." How he's done it "I've only been cooking for 12 years. I started off as a civilian cook on a military base and knew nothing. I just kept climbing my way up and seizing the opportunity." Secret ingredient One cup of love Who he admires "Chris Ward, for giving me my first chef de cuisine position. I'm forever grateful to him." Can't live without His Kuhn Rikon potato peeler Couch potato Hicks loves watching Foodnation with Bobby Flay. "His arrogance is cool." Midnight snack Sabrett hot dog with Weber's mustard and onions.

Chef Luigi Cinelli
Ventana Grille at Tierra Verde Golf Club

Why him By mixing his Latin roots with a little Spanish culture he's elevated the prototypal golf club cuisine to something so much spicier. Age 42 Status Married, with children How he manages work and a family "My wife understands as she used to be a chef, and I bring my family to the restaurant often." Family roots "My parents owned a restaurant in Venezuela where I learned culinary basics from the executive chef and knew then that I wanted to follow in their footsteps." Secret ingredient Spanish Piquillo peppers Dining out Piccolo Mondo Thoughts on the local restaurant industry "I believe we are on the cutting edge of culinary innovation." Can't live without His French mandoline. (Device that thinly slices vegetables) Midnight snack Manchego cheese with red wine.

Chef Martin Thompson
Del Frisco's Double Eagle Steakhouse

Why him He's a Fort Worth boy who's brought Fort Worth flair to a steak institution. Age 37 Married Self-discipline "I am self-taught, or as I like to say, I attended The School of Hard Knocks." Starting out "I began as a bartender and moved around. I opened Prego's Pasta House and then came to Del Frisco's." Defining moment "Being involved in the new restaurant openings. It's a lot of work, but a lot of fun." Secret ingredients "Everything is better with butter and bacon." Dining out Japanese Palace. "The owners are wonderful and the food is great." Couch Potato Thompson loves watching Everyday Italian with Giada De Laurentiis. "Need I say more?" Midnight snack Quesadillas.

Chef Chris Ward
Mercury Chop House

Why him Because after years of running kitchens in Dallas, he finally crossed over from the city to the east, and into Fort Worth. Age 49 Status Single father How he manages work and family "My parents were passionate about all things culinary. I am sharing this passion with my daughters." Still learning "I continue my studies each summer with extensive training in Paris, France at Taillevent, a 3-star Michelin-rated restaurant." Defining moment "Being nominated one of three finalists for the White House executive chef position." Signature dish Foie Gras and Blonde Miso Black Cod. Who he admires Jean-Georges Vongerichten. "He has mastered keeping the highest quality of cuisine and service in his vast empire of restaurants." Dining out Lanny's Alta Cocina Could survive solely On Caviar. "It is natural, pristine and sublime." Can't live without His Chinois. (A finely meshed sieve) Midnight snack Macaroni and cheese.

Chef Cory Garrison
Ruffino's Italian Restaurant

Why him One year after being named the "Rising Star" by Fort Worth, Texas magazine, he's at the top of his game and not afraid to step it up. Age 30 Status Married How he manages work and family "It's very difficult but with my family's utmost support, it makes it easier. Ninety percent of my time goes into the restaurant, so any time I have left I spend with my family and friends." Classically trained Scottsdale Culinary Institute Putting in his time Garrison held his first executive chef position at Escargot before taking the position at Ruffino's Who he admires Joel Robuchon and Guy Savoy. "These are cutting edge chefs who continually push the limits of diners' palates and the integrity of their food." Couch potato Garrison loves watching Iron Chef Food trip "There's too many, but if I had to pick one, it would be Paris." Could survive solely On coffee. "Because it keeps me going on a rough night." Midnight snack Rocky Road ice cream.

Chef David McMillan
62 Main

Why him This talented chef is the "best kept secret" in Tarrant County. Age 48 Status Married, with children How he manages work and a family "I opened my restaurant in the neighborhood near my house." Classical training "I did a formal apprenticeship starting in the U.S., and finishing in Europe." Making it happen "I've worked aggressively in restaurants and hotels. I was constantly challenging myself and constantly changing, trying to absorb as much and as many styles as I could." Defining moment "When I was in elementary school, my best friend was Chinese. His mother cooked this dinner and it was amazing. I was awed by what could be done with food." Who he admires Alain Ducasse. "He's the best in the world." Food trip San Francisco. Can't live without His Vitamix blender. Midnight snack Go Lean cereal.

Chef Hans Bergmanm
Cacharel Restaurant

Why him He makes the most sinful soufflés in all of Tarrant County. Age 52 Status Married, with children How he manages work and family "I have a very understanding wife." Classical training Culinary Institute, Munich, Germany How he's done it "I've been in the industry for the past 30 years working everywhere from London to Paris and I've owned Cacharel for 21 years." Secret ingredient Passion Thoughts on the local restaurant industry "We've come a long way, but the fast food industry still dominates the metroplex." Can't live without His Robot coupe food processor Who he admires Roger Verge. "I love his style of cooking." Couch Potato Bergmanm loves watching The Naked Chef with Jaime Oliver Midnight snack A good glass of wine.

Chef Kenzo Tran
Piranha Killer Sushi, My Martini Wine & Bistro

Why him Despite juggling three restaurants, he still has the most creative and delectable sushi menu in town. Age 33 His love for the craft Started at the age of 18. " I could no longer deny my passion to be a chef. My knowledge has come from a combination of being self-taught and working closely with other chefs." Starting out "My first restaurant job was washing dishes. Since then, I began to focus and cultivate my skills and my love for cooking." Signature dish Vietnamese summer roll Dining out "I love the little neighborhood places like Sapristi! and Lunch Box." Can't live without His knife sharpening stones Food trip "I'd choose New York because of all the culturally diverse cuisines." Words of wisdom "I tell my chefs to cook with their hearts." Midnight snack Vodka on the rocks.

Chef Lanny P. Lancarte II
Lanny's Alta Cocina Mexicana

Why him After stepping out on his own from Joe T.'s, he's taking the term "eclectic" a step further and creating a cuisine of his very own. Age 32 Classical training The Culinary Institute of America Defining moment "Fulfilling the dream of owning my own restaurant." Signature dish "The menu is ever evolving, so I would say I have a signature menu." Thoughts on the local restaurant industry "Fort Worth is definitely progressing. As our population grows, hopefully the quantity and quality of restaurants will grow with it." Dining out Joe T. Garcias Can't live without His Immersion circulator (A device that circulates water to control temperature for even cooking) Could survive solely On Cheesecake. "I love it!" Midnight snack A meat and cheese board with stone-ground mustard.

Chef Louise Lamensdorf
Bistro Louise

Why her At 70 years young, she's proved that age doesn't matter when it comes to talent and it's not going to slow her down. Age 70 Status Married, with children Starting out "I began cooking professionally in 1979 when, with two other cooks, we opened The French Apron School of Cooking." Signature dish Chilean Sea Bass with Saffron Orzo and Lobster Beurre Blanc Defining moment "Professionally, it was when Bistro Louise received the highest award – four diamonds from the AAA Rating Guide. Personally, when I recently turned the restaurant into a wedding site for a ceremony on the patio." Dining out Hedary's Who she admires Joel Robuchon. "I think he has one of the most creative talents, along with his perfect techniques." Couch potato Lamensdorf loves watching Top Chef Midnight snack Sugar-free frozen yogurt with berries.

Chef Tim Love
Duce, Lonesome Dove & The Love Shack

Why him His restaurants are popping up all over Tarrant County and we can't wait to see what he comes up with next. Age 35 Status Married, with children How he manages work and family "I don't sleep." Defining moment "Marrying my wife ... she is the true wisdom behind me." Secret ingredient Freshness Thoughts on the local restaurant industry "We are definitely moving forward, but we still have a ways to go." Signature dish Lonesome Dove's Stuffed Tenderloin Who he admires Mario Batali and Thomas Keller. "They both have a lot of wisdom and experience." Food trip Florence, Italy Midnight snack Love Burger at The Love Shack.

Chef Todd Phillips
J.R.'s Steakhouse

Why him His passion is not only cooking, but more importantly, his family. Age 36 Status Married, with children How he manages work and family "It's hard to juggle family and work, but I do my best. For me, family always comes first." Starting out "I started as a waiter and migrated to the kitchen. I've worked almost every position in the kitchen from dishwasher to chef." Defining moment "Graduating from the best culinary school in the world." (The Culinary Institute of America) Secret ingredient Salt. "It's that one simple ingredient that can either make the dish superb or just average." Food trip "Las Vegas, plus when you're finished dining you can play a little Texas Hold 'Em." Who he admires Thomas Keller. "He isn't about self-promotion. He's more concerned with putting out the best product that he possibly can." Midnight snack Cinnamon toast and chocolate milk.

Chef Michael Thomson
Michaels Restaurant & Ancho Chile Bar

Why him With no formal training he has spent years making sacrifices to make the dream of opening his own restaurant come true. Age 46 Status Single. "My demanding career has kept me from being able to juggle a family." A divine gift "My culinary training has been a combination of working under some talented chefs, and I am very fortunate to have a little God given talent." Defining moment "The day I opened Michaels." Secret ingredient Chile peppers. "They make it into the majority of everything I cook." Signature dish Gulf Crab Cakes with Ancho Chile Cream Sauce Can't live without His rolled-up kitchen towel At home "I prefer 'friend's cuisine' meaning anything my friends want me to cook." Midnight snack Microwave popcorn with my Roc-Doc rub grilling spice blend.

Chef Ozzie Rogers
Silver Fox Steakhouse

Why him He balances a family of six with a demanding career, but no matter how busy he may be, he puts his family first. Age 38 Status Married, with children How he manages work and family "Easy, I deal with my household in the morning and my work after 3 p.m. You have to separate the two." Self-taught "I've worked my way up through the years. I started with Del Frisco's and learned almost everything by working there." Signature dish Creamed corn. "It's to die for, people love it." Who he admires Warren Leruth. "He died a few years ago, but I got the chance to work with him and he taught me so much." Can't live without His tongs Dining out "My wife and I will either come here (Silver Fox) or go to III Forks." Midnight snack Spanish rice and beans.