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    Chef News

    Dallas chef Kent Rathbun resigns from his company to try something new

    Teresa Gubbins
    Jun 3, 2016 | 10:28 am
    Kent Rathbun
    Chef Kent Rathbun, the world is his oyster.
    Photo courtesy of Kent Rathbun

    Dallas chef Kent Rathbun has resigned from Kent Rathbun Concepts, the restaurant company he founded in 2009. According to a statement from his partner Bill Hyde, Rathbun will relinquish his day-to-day activities to pursue other avenues of interest, but he will remain part of the company.

    "We are currently exploring his new role and welcome his continued engagement for the benefit of our guests, staff, and company," Hyde says. "We are extremely proud of the culinary talent we have placed in each restaurant and look forward to continuing to serve our valued guests."

    Hyde, who previously worked with Ruth's Chris Steak House, took over after Rathbun's original partner, Robert Hoffman, died in 2006. The company has six restaurants, including Abacus; Hickory in Plano; and four branches of Jasper's, in Plano, Richardson, Austin, and the Woodlands. It also runs the Kitchen at 6130, a catering operation in Preston Center, in the former Blue Plate Kitchen space.

    As noted on Escape Hatch, Christopher Patrick was recently promoted to the top chef position at Abacus, and the other restaurants had chefs in place. Rathbun says he felt like it was time to venture off and do something else. "I'm excited and want our team at the restaurant group to succeed and excel," he says.

    One of Dallas' best-known chefs, Rathbun was nominated as the James Beard Foundation’s Best Chef: Southwest in 1999, 2002, 2003, and 2004. He has appeared on numerous TV shows, including the Food Network's Chef du Jour, Cooking Live with Sara Moulton, Ready Set Cook, the CBS Early Show, the Rosie O’Donnell Show, and NBC’s Today Show. In 2008, he competed on Food Network’s hit series Iron Chef America, where he beat Bobby Flay.

    He and his wife, Tracy Moore Rathbun, are working on the reopening of Chelsea Corner, the famed Uptown bar from the '80s, in partnership with Len Critcher, owner of The Tavern.

    "We're planning on opening in September," Tracy says. "They are swinging hammers, and we are working on the menu. We're having some fun with it. I think people can reinvent themselves and move on."

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    Blending cultures

    Dallas Matcha Club brings community together over trendy green tea

    Mariah Bennett
    Jan 19, 2026 | 12:30 pm
    Matcha
    Photo by Jason Leung on Unsplash
    Matcha

    Members of a unique Dallas social club are bonding over the world's trendiest drink: matcha. The Dallas Matcha Club (DMC) aims to foster a community through a shared love of matcha, while supporting local businesses and making new friends.

    Matcha is rapidly growing in popularity worldwide, with the global market projected to reach $6.35 billion by 2029. The tea has its origins in China, but it was developed and refined in Japan; tea leaves are ground into the green powder that's used for matcha lattes and smoothies, whose appeal has skyrocketed in recent years — especially among Gen-Z.

    DMC Founder Aaliyah Iwamoto created the social club in October 2024 after moving to Texas from Hawaii.

    “Since I'd just moved, I wanted to get to explore the city,” Iwamoto says. “I figured trying new cafes was the perfect way to do it ... I was hoping to meet new people."

    Iwamoto, who is of Japanese heritage, says matcha had been a part of her life long before it became buzzy. Whenever she visits Japan, she brings back matcha tins from Nishio — and on a previous trip, even toured a matcha farm.

    “When I first started [DMC], I didn't know that [matcha] was going to get as big as it did and have such a global impact,” Iwamoto says.

    Now she is parlaying her love of matcha into a social experience with dozens of other matcha enthusiasts in North Texas.

    On "matcha meetups," club members visit local coffee shops and matcha hot spots together, from downtown Dallas to Fort Worth to McKinney.

    The group also hosts events at which members can gain new skills and hobbies. Matcha-specific activities have included classes where they've made chawans, or “matcha bowls,” as well as matcha-whisking workshops. They've also hosted more general-interest events such as paint and sips, Pilates classes, bracelet making, picnics, yoga sessions, and more.

    Their most recent event was a Matcha Winter Market with La Maison Bleue Cafe, which included a Christmas toy drive for Children’s Health Plano.

    Dallas Matcha Club The Dallas Matcha Club on one of their meetups.Photo courtesy of Dallas Matcha Club

    While some events have drawn as many as 150 attendees, most see about 30 to 50 people. Members are a diverse group of primarily 20- and 30-somethings at various stages of life — from parents who come with their kids to college students.

    “I feel like there's a good mix of people from all different places, too, not just Texas," Iwamoto says.

    What makes matcha such a community connector is its ties to a culture, she says.

    “'It’s not just a drink. There's a whole process that goes into making the matcha, and a whole process into making your latte at home,” Iwatmoto says. “People are learning about the different tools that you use to make matcha, which are all Japanese ... people are learning through enjoying matcha."

    The club’s Instagram page, which has nearly 5,500 followers, proclaims, "Whether you’re an avid matcha lover or matcha newbie, the Dallas Matcha Club is the community for you!"

    Iwamoto underscores that DMC is a welcoming group for anyone.

    “Most of the people that attend like matcha, but there are some people who are new to it," she says. "There's also some people who just tag along with their friends and they're more of a coffee person. Anyone's welcome."

    Anyone interested in joining the Dallas Matcha Club can follow their Instagram @dallasmatcha and fill out the membership form, which is linked in their Instagram bio. There is no fee to become a member of the DMC.

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