Food & Wine

spinner
America's Best New Chefs
2003

David Bull

Driskill Grill
The Driskill Hotel, 604 Brazos St.
Austin, Texas
512-391-7162

Bolla
The Stoneleigh Hotel
2927 Maple Ave., Dallas
800-678-8946

2 Recipes by David Bull

Where are they now?

After spending eight years as executive chef at the Driskill Hotel, Bull began working on Bolla, a modern Italian restaurant at Dallas’s Stoneleigh Hotel that’s set to open in December 2007. When renovations at the St. Anthony Hotel in San Antonio are complete in 2008, he will be its director of food and beverage, overseeing its new Mexican restaurant with executive chef Cesar Gallegos. Bull’s future plans include opening a restaurant at the Seaholm Plaza Hotel in Austin in 2010.

Won Best New Chef at: Driskill Grill, Austin, TX


2003 Best New Chef Award Profile

Why Because his Southwestern-inspired American cuisine is innovative, earthy and familiar.

Born Endicott, NY, 1974.

Education The Culinary Institute of America, Hyde Park, NY.

Experience The Mansion on Turtle Creek, Dallas.

Why he became a chef "My grandparents owned a small Italian restaurant in upstate New York. As a teenager, I would sit in the back room with my grandmother, peeling garlic, chatting and learning how to cook."

How he copes with the long hours "Growing up, I'd watch my mom work two or three jobs. That work ethic taught me how to be a chef. I always wanted to make the family proud, to say thanks."

Biggest kitchen disaster "When I was an extern at The Peabody hotel in Orlando, Florida, I had to make a concassé out of 15 cases of tomatoes, and I completely overcooked them. They didn't fire me, but I wasn't in charge of the tomatoes anymore."

Details Driskill Grill, The Driskill Hotel, 604 Brazos St.; 512-391-7162.


Featured Best New Chef Recipe

Crab Cakes with Bloody Mary Gazpacho

MARKETPLACE

 

205