Chef News

Chef-owner of The Grape finds new role with Dallas restaurant group

Chef-owner of The Grape finds new role with Dallas restaurant group

Chef Brian C. Luscher
Chef Brian C. Luscher. Courtesy photo

The former chef-owner of The Grape has found a new job.

According to a press release, chef Brian C. Luscher has joined 33 Restaurant Group in a new role as Director of Culinary Operations.

You can tell this is Kind Of A Big Deal because they included his middle initial: "C."

Brian and his wife Courtney closed The Grape, one of Dallas' most revered restaurants, in October after 12 years in charge. It had been in business on Greenville Avenue since 1972, and two months later, people are still reeling over the loss of their signature mushroom soup.

Brian — or as some like to call him, "C." — has previously consulted with and provided menu ideas for 33 Restaurant Group. They currently own and operate six restaurants including Cadillac Pizza Pub and The Yard in McKinney, Taverna Rossa Craft Pizza and Beer in Plano and Southlake, Union Bear Brewing Co. in Plano, and Heritage Pizza and Taproom in The Colony.

33 Restaurant Group founder/CEO Preston Lancaster says in a statement that Luscher will be a great asset.

"As Culinary Director, we look forward to his expertise in the kitchen and back of house to further enhance our already great food and operations by mentoring with food execution, development, training and more," Lancaster says.

In his statement, Luscher says he hopes to help make a great business even better. "I have watched what Preston along with Tony Smith (partner and VP of Operations) have done over the past decade and am impressed with the engaging work culture they have instilled in the company," he says.

What he does not divulge is what the "C." stands for. Clark? Caleb? Cooper? Connor? Cyrus? Cash?

A graduate of the Culinary Institute of America, Luscher owned and operated The Grape for 12 years. He also opened, then closed Luscher's Red Hots, a Chicago style hot dog restaurant in Deep Ellum, and launched his own sausage company, Post Oak Red Hots, which is still in business and makes guest appearances on various pizzas and restaurants around DFW.