Stephan Pyles Announces Dynamic Additions to the Culinary Team for the Opening of
Stephan Pyles Flora Street Café at HALL Arts
Pyles’ Latest Concept Serving Elevated Texas Cuisine Slated to Open in Late May in Dallas Arts District
Chef Stephan Pyles announced today that he has named Peter Barlow as the new Chef de Cuisine and Ricardo “Ricchi” Sanchez as the Executive Pastry Chef for his latest concept Stephan Pyles Flora Street Café, opening at HALL Arts in the Dallas Arts District in late May. Executive Chefs J Chastain and Peter Barlow will lead the opening culinary team and then after a few months of transition J Chastain will be departing to focus on upcoming personal and business projects.
Stephan Pyles Flora Street Café’s new Chef de Cuisine Peter Barlow comes to the restaurant from Chattanooga, Tennessee, where he worked most recently as Chef de Cuisine at Easy Bistro and Bar for Erik Niel, who was a semifinalist for a James Beard award this year. In the midst of his five years with Easy Bistro, Barlow took a year off to stage across the country with top chefs and restaurants including Douglas Keene (2 Michelin Star Chef) at Cyrus Restaurant; Chefs Jon Shook and Vinny Dotolo of Animal; Chef Ludo Lefebvre at Trois Mec; and then as a line cook for 9 months for Curtis Duffy (3 Michelin Star Chef) at Grace in Chicago. Shortly thereafter he spent time with Chef John Shields (Charlie Trotter’s/Alinea) at Riverstead Inn in Virginia. Barlow is a native of Sewanee, Tennessee, where he was raised and worked his parents’ farm. His appreciation for the simplicity of growing food in your own backyard still influences him today.
“I had heard great things about Peter so I flew to Chattanooga to visit the restaurant where he was Chef de Cuisine. He prepared a brilliant 17 course tasting menu for me and I offered him the job the next day,” said Pyles.
Ricardo “Ricchi” Sanchez is joining the restaurant from his current position as Executive Pastry Chef at Nobu Las Vegas. For 5 years he was Executive Pastry Chef at Twist by Pierre Gagnaire, also in Las Vegas and received training under Chef Gagniare (3 Michelin Star Chef) in Paris. A native of Beaumont, Texas, Ricchi is anxious to return to his home state.
“I have been aware of Ricchi since he was pastry chef at Nobu Dallas when it first opened. Then I had his desserts at Twist in Las Vegas some years later and was blown away. Sanchez is someone who is not only creative but highly technical in both classic and modern techniques,” said Pyles.
“J and I have a long and great relationship which started when he helped me open Stephan Pyles in 2005, then continued when he returned to help us in 2014 after working with The Mansion on Turtle Creek. We are grateful for his service and dedication in closing this final chapter of the flagship. He will be an integral part of our Flora Street opening and training team,” said Pyles. Chastain wanted to be able to remain at least two years after the opening of Stephan Pyles Flora Street Café but his growing family and projects related to the next phase of his career were coming more quickly than anticipated. “As always, we wish J well in his future pursuits,” said Pyles.
About HALL Arts
In the center of the world-renowned Dallas Arts District is HALL Arts, a five-acre, mixed-use, three-phase development on two full city blocks developed by HALL Group. Completed in 2015 and designed by HKS Architects, the first phase of the development includes KPMG Plaza, an 18-story, 500,000 square-foot, Class AAA office building with 20,000 square feet of premium restaurant space; the adjacent, public Texas Sculpture Walk featuring famed Texas artists; the HALL Collection, comprised of commissions and installations of international works of art; and HALL Arts Parking, a seven-level underground parking facility offering the top Class AAA office parking ratio in the city. The second phase of the development will include an exclusive luxury condo high-rise with 44 residences and an adjacent boutique hotel. For more information, visit hallarts.com.