"Be proactive, not reactive."
Life is an adventure for Chef Dallas. After graduating from the Florida Culinary Institute, he embarked on a career that would take him to Colorado, Oregon, and New York. He traveled across China, covering thousands of miles and eating amazing regional cuisine. He also spent four months in Peru, exploring the country and feasting on local delicacies.
Since 2014, Chef Dallas has lived and worked in Boulder, Colorado. He served as Executive Chef for Leaf Vegetarian Restaurant, and was Culinary Director for the Fresh Thymes brand. He was also a chef instructor at Boulder’s Food Lab.
Chef Dallas is an avid mushroom forager and loves to cook plant-based meals with what he finds. He’s also an author. He wrote a memoir about his time living and working in Vail called Cooking Fast, Skiing Fast, and Living Fast In the Rocky Mountains.
Chef Dallas is a Home Cook Chef Instructor here at Auguste Escoffier School of Culinary Arts in Boulder. He says, “I love bringing people, ingredients, talent, and knowledge together for concentrated synergy.”
When he’s not cooking, Chef Dallas is all about the great outdoors. He spends the warm months mountain biking and rock climbing in Colorado’s rustic landscape. And when it’s cold, you’ll find him on the slopes!
This is a photo of a Maitake and bordelaise pasta dish that I created for a Valentines day menu at Leaf Restaurant. It came out so delicious!
Skiing, rock climbing, salsa/bachata dancing, mountain biking, mushroom foraging, and gardening.