Chef News

Gadabout Dallas chef Avner Samuel departs Nosh Bistro but restaurant will go on

Dallas chef Avner Samuel departs Nosh Bistro but restaurant will go on

Nosh Bistro
Avner made good food. Some of it will remain. Nosh Bistro

Avner is on the move — again. According to a release, chef Avner Samuel, who's been executive chef at Nosh Bistro in North Dallas for the past year, is retiring from that role.

His retirement is effective February 17. IE today. IE, it's probably not a "retirement," but might as well let the guy have his 30 seconds of dignity.

The release says that Samuel is retiring in order to spend more time with his family, but intends to remain a "key influencer" in the North Texas dining scene as a culinary consultant and as chef for private events.

Nosh will continue to operate under the Refined Hospitality Concepts umbrella, but now overseen by chef Ryan Carbery, who has worked for several years under Avner in the past.

Refined Hospitality Concepts is a partnership between Mehrdad Moayedi and chef Jeffrey Kollinger. Moayedi is president and CEO of Centurion Development Group.

Samuel has been an on-and-off staple of Dallas' dining scene since the '80s, and previously had the original Nosh Euro Bistro at Turtle Creek Village before splitting town in 2016.

He decamped to Israel, then returned to Dallas in mid-2018 and worked briefly at Neiman Marcus in Plano. Nosh opened in 2019. He was briefly joined by chef de cuisine Lori Finkelman but that didn't last more than a few months.

Avner says in a statement that it has been a joy to cook for the people of North Texas.

The restaurant is located in a mildly doomed space that was previously occupied by Dish Preston Hollow, and before that a Mexican restaurant, Soleo. It's in an odd shopping center with a hair salon and Top Pot Doughnuts, but parking is limited, and access can be complicated.

The release, which seems more than likely to have been a response to a post on Escape Hatch, says that the overall culinary direction at Nosh will stay the same, but they'll rejigger the food to appeal to a broader audience, and revamp the bar program as well, with details announced in the coming weeks.