CHEF DE CUISINE
Traveling the world with his father as a young boy, sampling cuisines from exotic locales
including Thailand, Africa and South America, Garreth Dickey sparked an early love of food. At
the age of 16, Dickey began his culinary career as a dishwasher. He quickly learned his way
around the kitchen, with aspirations of moving up the ranks and being a part of the team.
Garreth began his professional career as a sous chef for acclaimed chef Bruce Auden at
Restaurant Biga in San Antonio. He was lured to Dallas when Stephan Pyles opened Star
Canyon, where he served as sous chef. Dickey joined the team at The Green Room as sous chef
before taking on the executive chef position at Jerobaum. He was then tapped to reinvigorate
breakfast at Hotel ZaZa’s Dragonfly. Dickey also spent time in the kitchens of The Porch and
Hibicus as executive chef.
As chef de cuisine at DISH, Garreth is responsible for creating weekly specials on the seasonal
American menu. He is dedicated to sourcing local seasonal ingredients whenever possible to
support the local farming community.
In his free time, he enjoys spending time with his daughter Isabella, collecting classic cookbooks
and restoring old International Scouts.