His passion for cooking and training his staff fit like a glove with our culture. “Thomas Dritsas has the culinary experience to elevate Truluck’s to the next level. ![]() He most recently served as Culinary Concept Chef for Whiskey Cake and Ida Claire under the FB Society Umbrella. Thomas served as Chief Culinary Officer & Corporate Executive Chef of DFRG till 2019. Thomas was the culinary architect and co-founder behind the company’s polished casual Grille brand to which grew to 22 units. Thomas was later part of the group that formed Del Frisco’s Restaurant Group. He became their Corporate Executive Chef in 2003 overseeing 267 Lone Star Steakhouses, 20 Sullivan’s Steakhouses, 21 Texas Land & Cattles and 16 of the Dallas-based Del Frisco’s Double Eagle Steakhouses. He joined Sullivan’s Steakhouse, owned by Wichita-based chain Lone Star Steakhouse, Inc in 1999. He went to work for The Buckhead Life Restaurant Group in Atlanta, GA before embarking on creating a number of independent restaurant concepts with industry leading restaurateurs. He started his career in the early 90’s attending the Prestige Culinary Institute of America. “Truluck’s has been a leader in the fine dining scene for three decades and I look forward to stewarding the brand forward for guests to enjoy for many years to come.”ĭritsas joins Truluck's with a lifetime of culinary experience. I have always believed that the staff is the heartbeat of any concept, so it’s no coincidence that Truluck's strong company culture is one of the main factors that attracted me to the company,” said Chef Thomas Dritsas. “I have dedicated my career to elevating dining experiences focused on sourcing the freshest and highest quality products from around the world for guests to enjoy. In this role, Dritsas will work side by side with his best-in-class chefs to oversee Truluck’s culinary teams while continuing to create, evolve and dominate the seafood dining scene by actively sourcing local & Regional inspired products, improving quality standards to protect Truluck’s vision, value & purpose. He says Whiskey Cake will continue to add to its snack section.- Chef Thomas DritsasDALLAS, TX, USA, May 11, 2023/ / - Truluck's is pleased to announce Thomas Dritsas as their new Corporate Executive Chef putting him in charge of culinary and creative initiatives. Another popular snack: pulled pork sliders with apple slaw and crispy onion strings. The Local Board is a favorite, featuring meats and sausages, cheeses, and honeycomb, all locally sourced, plus mustard and house-made pickles. Sitting down with an entree is a "very solo experience," Staudenmaier told the "Menu Feed" podcast, adding that the tavern experience is about little bites that you can share. It has a large snack section on the menu and likes to see big groups enjoy the communal tavern experience. Any leftovers from the process can be tasted throughout the menu in everything from chicken salads to chicken stock. Staudenmaier says if they were ever to take discontinue the Farm Bird, "we'd have to rewrite half the menu."Įver tempted to just order a bunch of apps when you go out to eat? Us too, and Whiskey Cake Kitchen and Bar is down with it. The juicy, smoky meat is carved and served with crispy bacon Brussels sprouts and celery root puree. The locally-sourced chickens are brined for 24 hours, then marinated for another 24 and cooked on a wood-burning rotisserie.
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