Chef News

Dallas steakhouse's new chef knows how to have fun in the kitchen

Dallas steakhouse's new chef knows how to have fun in the kitchen

Kevin Spencer's pork belly corn dogs with bourbon mayo
Fun dishes made by the new chef at Hilton Anatole have included these pork belly corn dogs with bourbon mayo. Photo courtesy of Kevin Spencer

There's a new chef at Ser Steak + Spirits, the steakhouse at the Hilton Anatole: Kevin Spencer. He comes to Texas after a decade on the Orlando restaurant scene.

Most recently, Spencer spent five years at the Hilton Orlando overseeing the property's six culinary outlets. His accolades include winning Best Creative Steakhouse Chef in 2014.

The Hilton Anatole's director of food and beverage, Saddiq Mir, says in a release that Spencer is a good catch. "His sophisticated cooking style is a perfect match for the concept, while his creative flair will add an exciting new element to Ser's classically elegant menu."

A native of Rochester, New York, Spencer has also worked at Walt Disney World and Roy's Hawaiian restaurant.

He began at Ser in January, replacing Anthony Van Camp, who left to take a position at the Hilton Dallas Lincoln Centre in late August. While at the Hilton Orlando, Spencer collaborated with the food and beverage director to introduce a line of breakfast cocktails that had Froot Loops paired with Bacardi rum, and chocolate-covered bacon as a garnish on bourbon infused with brown sugar.

He says his philosophy "is all about having fun in the kitchen," which can be seen in past creations such as his pork belly corn dogs with bourbon mayonnaise.

Ser's menu features steaks and chops such as the Waygu spinalis with fingerling potatoes and house steak sauce, and the 45-day aged Prime 22-ounce rib-eye with tomato chutney, olive oil potatoes, and hollandaise.