The Hilton Anatole has appointed a new chef for SĒR Steak + Spirits, the chef-driven steakhouse located on the 27th floor of the hotel. Mike Shetsky, who has served as executive sous chef, is being promoted to the top spot.
Shetsky came to Dallas in 2015 from the Opryland Hotel in Tennessee, where he was chef for more than five years. He moved to Dallas to join the staff at SĒR.
He replaces prior chef Kevin Spencer, who's been at SER since January 2016. Spencer replaced Anthony Van Camp, who left to take a position at the Hilton Dallas Lincoln Centre. Spencer moved to Austin to open a restaurant called the Austin Taco Project.
The promotion represents a relatively quick rise for Shetsky, with a mere eight years under his belt.
Hilton Anatole's general manager Harold Rapoza says in a release that they anticipate great things from Shetsky, stating that "his creative flair will be a welcome addition."
Shetsky grew up around a farming community in Tennessee.
"I draw my cooking inspiration from my grandmother who grew up in Germany," he says. In addition to a natural culinary skill, Shetsky has a love of art and food that yields a distinctive and creative cooking style. You can see some of his artsy creations on Pictagram.
The menu includes Waygu steak with fingerling potatoes, a 45-day aged prime 22-ounce rib eye with tomato chutney, and daily specials such as scallops, salmon, and duck breast. Shetsky is expected to add new dishes this spring.
The Anatole boasts five restaurants and bars including SER, plus the high-tech Media Grill + Bar and the Gossip Bar. The most recent addition is JadeWaters at Hilton Anatole, a pool spa facility.