The One Arts Plaza restaurant Proof + Pantry has an amazing new appointment for the kitchen: award-winning Anthony Bombaci, who will serve as executive chef effective immediately.

Misery Loves Company (MLC), the group behind Proof + Pantry and sibling Madrina, will also have Bombaci overseeing new concepts, allowing executive chef Julio Peraza to focus solely on Madrina's culinary program.

"Bombaci is one of the most talented chefs we’ve ever seen," says Sal Jafar II, partner and co-founder of Misery Loves Company.

Known for his innovation and creativity, Bombaci brings a wealth of experience and a passion for combining French, Mediterranean, and European cuisines.

He worked under chef Gary Danko at the Dining Room at The Ritz-Carlton San Francisco — recognized as one of the country’s finest restaurants. He also served as chef de cuisine at Enoteca Bombaci and The Newport Room, both at Hotel Arts (The Ritz-Carlton) in Barcelona, Spain.

In Dallas, he earned raves while at the helm of Nana inside the Hilton Anatole, including the prestigious AAA Four Diamond Award. He's also been recognized as a "Dallas Rising Star” from StarChefs.com and was one of Esquire’s "Four Chefs to Watch" in 2006.

In 2012, the Anatole made over Nana into the steakhouse Ser that it is today. In 2014, Bombaci moved to the new Hilton Plano Granite Park, where he oversaw all culinary operations at the hotel including a full-service restaurant called Carso Mediterranean Grill and an accompanying take-out eatery called Carso Market.

Bombaci says he's thrilled to join Proof + Pantry and the Misery Loves Company team.

"In a hotel position, it can be difficult to get close to the food," he says. "I call it 'M & M' — meetings and managers — but my heart told me I wanted to be close to food, and I feel like this is the right group of people to get with."

An early disciple of avant-garde techniques such as molecular gastronomy, Bombaci says his approach at P + P will be a little more relaxed.

"At this stage of my life, I'm down with good food," he says. "Good bread, good pasta, food that's simple and tasty."

P + P also presents a different environment with its own challenges.

"It's a small kitchen and a small restaurant, and you don't want people waiting half an hour for their food," he says. "But you want it to be good, interesting, and memorable. I get to have the best of both worlds: continuing the culinary prowess of one of Dallas' best restaurants and working with the team to bring new projects to fruition."