John Tesar’s brash style made him a popular figure on Top Chef season 10, but it was his well-earned reputation for stylish, modern American cuisine prepared with classic techniques that made his new Dallas restaurant, Spoon Bar & Kitchen, one of “The 25 Most Anticipated Restaurant Openings of 2012,” according to Eater National. Critics and fans are still excited about it.
John started cooking young and got his classical French training at La Varenne Ecole de Cuisine in Paris. By the mid-‘80s, he was a high-profile chef in New York City and a contemporary of Bobby Flay, Mario Batali, Anthony Bourdain and others. He cooked in a number of top kitchens, studied the work of his idols and mentors, including Eric Ripert, David Bouley and Rick Moonen (who he worked for in New York and Las Vegas), and opened his own restaurant, 13 Barrow Street.
He moves to Dallas to run the Rosewood Mansion on Turtle Creek in 2006, and twice earned five stars from the Dallas Morning News. Now, his new Spoon Bar & Kitchen has gotten raves, and had one reviewer comparing it to Le Bernardin, the renowned seafood temple in New York. The menu combines all of John’s skills and is an ambitious blend of classic, worldly, regional, and modern dishes that have been wowing diners and critics.