Stephan Pyles is a pioneer of New American Cuisine, having been at the forefront of the renaissance in American cooking a generation ago, and is a founding father of Southwestern Cuisine, which dominated the American food scene for two decades.
A fifth generation Texan, he has opened 21 restaurants in five cities over 30 years, including Routh Street Café, Star Canyon, the eponymous Stephan Pyles, and Stampede 66. He will be opening Flora Street Café in the Dallas Arts District in May of 2016. Flora Street will feature Elevated Texas Cuisine in an elegant, modern setting in the Hall Arts Complex. He has authored four highly successful cookbooks and hosted two seasons of the Emmy Award-Winning PBS series New Tastes from Texas.
Pyles was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into Who’s Who of Food and Wine in America. Pyles has cooked for dignitaries and celebrities from around the world, including five American presidents and HRH Queen Elizabeth II.
Stephan has been cuisine consultant to American Airlines for the past 22 years and has consulted for the Dallas Museum of Art and a host of hotels. Currently, Pyles is consultant to Sustenio, serving Modern Southwestern Cuisine at San Antonio’s Hotel Eilan.
A tireless philanthropist, Pyles is a founding board member of Share Our Strength, an international hunger relief organization and received its Humanitarian of the Year award. He is life board member of the North Texas Food Bank and founded The Hunger Link, Dallas’ perishable food program. Pyles has given $250,000 in culinary scholarships.