My F&W
quick save (...)

Matt McCallister

Chef Matt McCallister
Photo © Kevin Marple

Restaurant: FT33

Location: Dallas

Why He's Amazing: The self-taught cook was brave enough to defy critics who said Dallas is a continental-cuisine town. His gorgeous dishes show off his insatiable creativity and curiosity: He'll turn his Christmas tree into pine tincture and pine oil to accent fried trout with smoked butter.

Quintessential Dish: Smoked potatoes with maitake mushrooms and chile-spiked Kewpie mayonnaise.

Culinary School: Self-taught.

Restaurant CV: Stephan Pyles, Dallas.

Inspirational Cookbook: Essential Cuisine by Michel Bras. "It was a game-changing book for me. I got an out-of-print first edition; I dropped $400 on it. I don't really read cookbooks—I don't think I've ever even made a recipe out of a cookbook—but I look at the pictures in the Bras book, and every once in a while, I'll find a technique that gets the ideas flowing."

On FT33's Design: A lot of the wood inside the restaurant came from a 19th-century stable at Sterling Lamb at Hodges Ranch, in West Texas, where McCallister also gets his lamb.

Favorite Oddball Ingredient: Shiro kikurage, a white fungus that grows on trees. He likes to rehydrate the dried fungus and infuse it with black truffle for a rich lamb broth.

1 recipe by Chef Matt McCallister
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.