Chef Tim Byres
Tim Byres- chef, consultant, entrepreneur, author, educator.
Tim Byres is co-owner and Chef of Dallas’ acclaimed restaurant, SMOKE, as well as Chicken Scratch Restaurant, The Foundry Bar, and Bar Belmont. Byres made a life changing decision to be true to himself as well as his cooking in 2009. Returning to his roots and the basics of his culinary education, Tim pulled from his experiences of growing up in California, the traditions of the old-world kitchens in Belgium and his tour of the Deep South to reinvent firewood cooking and the Dallas dining scene. Byres follows a “back to basics” approach by aspiring to serve all-natural and hormone-free meats. He stresses the importance of seasonal and local foods. Tim seeks to adhere to the fundamentals in life – be real, be honest and be genuine. As Byres puts it, “it’s not what you do; it’s how you do it.” His food continues to evolve naturally, honoring old-fashioned recipes and putting together an intelligent mix of flavors, sophisticated yet balanced with the familiar.
Byres has been asked to speak by leaders in the environmentally sustainable community in reference to his “bloom where you are planted” approach to cooking with what is available to us both locally and regionally. Tim has made appearances on local, regional and national cooking shows; featured in Southern Living, Bon Appetite, Garden and Gun, and Forbes Magazines. He has just completed his first book, Smoke: New Firewood Cooking published by Rizzoli which is due out spring 2013 and is currently at work on numerous projects reflecting his expertise in firewood cooking and the American Lifestyle.
Before SMOKE Restaurant: Stephan Pyles (Dallas, TX), The Rosewood’s Mansion on Turtle Creek (Dallas, TX), Standard 2706 (Dallas, TX), THOM at Hotel 60 Thompson (NYC), US Embassy (Brussels, Belgium), Pacific Time (Miami, Fl)
