Stephan Pyles is a fifth-generation Texan who holds the distinction of being the first chef in the Southwest to earn the prestigious James Beard Award as Best Chef. He has pioneered New American Cuisine and is the founding father of Southwestern Cuisine. He has been named Esquire Magazine’s Chef of the Year while Bon Appetit credits him with “almost single-handedly changing the cooking scene in Texas.” Chef Pyles was named Outstanding Chef of the Year by The Dallas Morning News for 2014 and was the 2017 inductee into MenuMaster’s Hall of Fame. He has created 20 restaurants in five cities over the past 32 years and with the creation of his 21st Restaurant, Flora Street Café, Chef Pyles has created a new vision, Elevated Texas Cuisine. Flora Street Café is currently Dallas’ only 5-Star restaurant.
It's a real collaboration. Actually, to be honest with you, I thought I've got all this talent; I'm not going to let it go to waste.--- Chef Pyles
To bring his culinary vision to life, Chef Pyles (above right) has brought in chef de cuisine Peter Barlow (above left) from Chattanooga, TN, where he most recently worked as chef de cuisine at celebrated Easy Bistro and Bar, as well as a stellar group of additional talent to round out the Flora Street Café “Dream Team”.