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    Chef Moves

    Dallas restaurant scene surfs wave of high-profile chef moves

    Teresa Gubbins
    Apr 29, 2016 | 5:21 pm

    Chef change-ups are a regular part of restaurant life, but we're seeing a wave of particularly high-profile moves. Whenever there's a wave, there's often a round-up to follow. Here we go:

     

    After just a few months, Nilton "Junior" Borges is leaving FT33 and headed to The Joule hotel in downtown Dallas, where he'll oversee all culinary operations, from catering to restaurants. Borges joined FT33 in January, after an abrupt departure from Uchi Dallas. He says his tenure at FT33 was never intended to be permanent. His final night there will be May 7.

     

     Joel Harrington is the new executive chef at Oak. Harrington joined Oak in 2015 as chef de cuisine. Prior to Oak, Harrington was at Bolsa in Dallas, Red Rooster, and STK Meatpacking in New York. According to a release, Harrington will create a more dynamic seasonally inspired lunch menu with artisanal juices and a daily taco special.

     

     John Tesar has left Apheleia Restaurant Group, parent to Oak, El Bolero, and Royale. The split was amicable, and Tesar will focus on his book and TV projects, and possibly other restaurants in Dallas.

     

     Carlos Capistran has been appointed executive chef at Shinsei, the Asian neighborhood restaurant in the Park Cities. Capistran will oversee all kitchen operations, from menus to staffing to sourcing. Most recently, Capistran worked as executive chef at Lol-Ha Restaurant and Snack Bar at Hotel Akumal Caribe in Quintana Roo, Mexico. Prior to that, he was at Eddie V's Prime Seafood in Austin.

     

     Federico Reyes is new executive chef at Cafe Salsera in Deep Ellum. Born in Mexico and raised in Irving, Texas, Reyes is only 26 but has eight years of experience, including Napa Flats in San Antonio, Saint Ann, and Grimaldi's in Dallas. Reyes will incorporate as many Latin influences as possible while displaying his creative and inventive style throughout the menu.

     

     Mike Matis has been named executive chef at Stampede 66. A native of Virginia, Matis graduated from the Culinary Institute of America and has worked in restaurants around the country, including Khong River House in Miami. Matis plans to add signature touches to some of the menu items, such as his fried green tomatoes.

     

     Stephan Pyles will bid adieu to his namesake restaurant on Ross Avenue before it closes its doors forever on April 30. All patrons receive a complimentary glass of sparkling wine. Pyles will move that operation to his new concept, Flora Street Cafe.

    Carlos Capistran has been appointed executive chef at Shinsei.

    Shinsei chef
      
    Photo courtesy of Shinsei
    Carlos Capistran has been appointed executive chef at Shinsei.
    chefs
    news/restaurants-bars

    Breakfast News

    Dos Huevos Breakfast Shop debuts in Garland with New York deli vibes

    Raven Jordan
    Jul 11, 2025 | 12:26 pm
    Dos Huervos Hobo Sandwich
    Dos Huevos
    Behold the Hobo sandwich from Dos Huevos

    There’s a gotta-try it new breakfast sandwich in town from Dos Huevos Breakfast Shop, a family-owned restaurant with roots in New York, now open at 1237 NW Hwy. in Garland, in a former mens wear storefront in a Tom Thumb-anchored shopping center.

    Dos Huevos was founded in Spring Valley, New York, by Cambodian immigrants Bunthan and Sinoun Chan, along with their 3 sons – Kean, Ken, and Thomas – who've been serving breakfast and lunch to locals since 1989.

    Bringing the concept to Texas are sons Ken and Thomas, who moved here in 2015; Ken previously worked for the city of Garland.

    “The restaurant in New York is still running strong and we’re bringing it down here to Texas,” Ken says.

    They're known for their trademark “hobo” breakfast sandwich, featuring egg and chunky homefries on a Kaiser roll — a roll they bake in-house. Many customers add bacon, ham, sausage, or black beans. (The sandwich can also be ordered in a burrito, although it seems foolhardy to miss out on the house-baked Kaiser rolls.)

    The Hobo is their mother's recipe. "We offer the taste of a true New York bacon, egg & cheese sandwich," Ken says.

    Everything on the menu is made from scratch: breakfast sandwiches, omelets, French toast, and pancakes; and then lunch options such as a smashburger, chicken salad sandwich, and a chicken cutlet sandwich, a popular item in the Northeast. Prices are a bargain, with nothing over $9.

    The menu has almost a deli theme, with deli classics like a tuna melt, egg salad sandwich, and a BLT.

    “My parents originally opened it as a doughnut shop, and the enterprise got so big, they turned it into a breakfast shop," Ken says.

    The no-nonsense interior features white walls, counter service, and a smattering of tables & black chairs.

    "We have good restaurants in Garland, but I want to serve amazing breakfasts," Ken says. "Our slogan is 'love is the main ingredient.' We enjoy seeing people smile with our food; we put a lot of effort and love into our cooking.”

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