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    Tastemakers Awards

    Top 10 pastry chefs in Dallas really take the cake

    Teresa Gubbins
    Apr 10, 2017 | 6:35 pm
    The Joule presents Valentine’s Pop-Up Bakery
    Pastry chefs make our lives sweeter.
    Photo courtesy of The Joule

    We're seriously cooking on our 2017 CultureMap Tastemaker Awards, our annual event honoring the best in local food and drink. We've elected nominees in all categories of food and beverage, from best chefs to the best restaurant in Dallas-Fort Worth.

     

    We'll toast them all at a party on April 20 from 7-10 pm at Sixty Five Hundred, with tastings and awards, emceed by Texas celebrity chef Tim Love. Tickets are on sale now.

     

    We've already profiled the candidates for Rising Star Chef, Best Neighborhood Restaurant, Best Bars, Best Bartenders. and Best Wine. This time, we take a look at the sweetest category of all: best pastry chefs in Dallas.

     

     Chris McCord, The Star in Frisco at Dallas Cowboys World Headquarters
    A graduate of UNT who also earned a degree in culinary arts at Colorado Mountain College, McCord made a name for himself at top-ranked restaurants such as Fearing's and Abacus, where he was noted for his clever spins on familiar items like red velvet cake and ice cream with choco flan, churros, dulce de leche sauce, and red velvet ice cream.

     

     Gianni Santin, Haute Sweets Patisserie
    A Food Network regular, Santin has more than 30 years of experience at far-flung locations such as Bali, Saudi Arabia, Jakarta, Bangkok, Singapore, and Las Vegas. In Dallas, Santin was executive pastry chef at Rosewood's Crescent Court, where he earned many awards such as Pastry Chef of the Year in 2006 by the Texas Chefs Association. In 2015, he and Tida Pichakron combined forces to create Haute Sweets, Dallas' premiere patisserie.

     

     Katherine Clapner, Dude, Sweet Chocolate
    A graduate of the baking and pastry program at the Culinary Institute of America in New York, Clapner has more than 20 years experience both in the U.S. and abroad, including at Savoy in London, Hotel Cipriani in Venice, Charlie Trotter’s in Chicago, the Windsor Court Hotel in New Orleans, and at Stephan Pyles in Dallas. She formed her own chocolate company in 2009 and currently has four locations including the original in Oak Cliff.

     

     Keith Cedotal, The Joule
    A recently appointed pastry chef, Cedotal has a colorful history, notching pastry appointments in Dallas and beyond. He baked at Park Restaurant on Henderson Avenue, made cool desserts at Malai Kitchen, and did edgy desserts at Uchi Dallas. He was also part of the opening team at Sustenio, Stephan Pyles' restaurant in San Antonio.

     

     Maggie Huff, FT33, Filament
    Venerated pastry chef Huff has worked at many a restaurant, most notably for chef Stephan Pyles, where she met chef Matt McCallister. Now she presides over the dessert menus at his two restaurants: FT33 in the Dallas Design District and Filament in Deep Ellum.

     

     Nicolas Blouin, The Rosewood Mansion on Turtle Creek
    Blouin is a repeat nominee, having made the Tastemakers list in 2014. A native of France, he started working at a bakery in his hometown of Toulouse when he was 15. He's bounced back and forth between America and Europe, from the Walt Disney World Swan and Dolphin resort hotel to a series of Michelin-starred restaurants in Switzerland and France to the Bellagio in Las Vegas.

     

     Ruben Torano, The Joule
    A returning nominee, Torano makes waves not only for his comprehensive range, but also for his pastry prowess and sweet innovation. Prior to joining the Joule family, he previously did pastry at such restaurants as Charlie Palmer, Nobu, and Nana. He graduated from Johnson & Wales with a bachelor's degree in baking and arts, but his biggest influence is his father Rafael, also a pastry chef, formerly at the Warwick Melrose Hotel.

     

     Sarah Green, The Joule
    Green has taken many creative twists and turns in her career since acquiring a degree in culinary arts from Le Cordon Bleu. She earned her pastry chops at Oak Dallas restaurant, but has also dabbled on the savory side as well. She spent two years with Cafe Momentum in downtown Dallas, and has also cooked at restaurants on the West Coast including Sycamore Kitchen in Los Angeles.

     

     Tida Pichakron, Haute Sweets Patisserie
    Pichakron started out in the corporate world, earning a degree in business administration from A&M before switching to the glamorous world of pastry. She trained at the Culinary Institute of America at Greystone in Napa Valley, and she worked at the French Room at The Adolphus. She met Gianni Santin, her partner at Haute Sweets, when they worked at the Mandarin Oriental Hotel in Las Vegas. Like Santin, she's a TV veteran, having appeared on such shows as Food Network Challenge.

     

     Tina Miller, Blind Butcher
    In addition to contributing unusual desserts at Blind Butcher, Miller is also the owner and executive chef at the Proper Baking Company, a shop at the Dallas Farmers Market. She's a big fan of unusual flavor combinations and sweets that are not too sweet.

     
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    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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