Garreth Dickey Bio

237 views
191 views

Published on

Bio for Executive Chef Garreth Dickey

Published in: Business
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
237
On SlideShare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Garreth Dickey Bio

  1. 1. GARRETH DICKEY 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.

×