Chef Biography
Stephan Pyles is a Great Chefs chef, cookbook author, philanthropist, and educator. He is also a pioneer of New American Cuisine, having been at the forefront of the renaissance in American cooking a generation ago and is a founding father of Southwestern Cuisine, which dominated the American food scene for two decades. Many of Southwestern Cuisine’s trademarks as seen on Great Chefs of the West, such as smoking vegetables, wood grilling and use of chiles in otherwise highly refined dishes influenced food trends globally.
Pyles, a fifth generation Texan, has opened 19 restaurants in 5 cities over the past 29 years, including Routh Street Café, Baby Routh (featured in Great Chefs of the West), and Star Canyon (featured in Great Chefs – Great Cities). Stephan Pyles was taped by Great Chefs Television in 1985 at Routh Street Cafe in Dallas, for a PBS special, “A Southwest Thanksgiving Feast”, and was also featured in the Great Chefs of the West series, also on PBS. Then again in 1994, he appeared in the Great Chefs-Great Cities television series taped at his Star Canyon Restaurant, in Dallas, for the Discovery Channel. He has authored four highly successful cookbooks and hosted two seasons of the Emmy Award-Winning PBS series New Tastes from Texas.
Pyles has cooked for dignitaries and celebrities from around the world, including five American presidents, HRH Queen Elizabeth II and Mikhail Gorbachev. He was one of five chefs worldwide invited to prepare dinner for Jimmy Carter’s70th birthday.
In fall of 2009, he opened Samar by Stephan Pyles in the Arts District which serves”International Small Plates” inspired from his travels to India, Spain and the eastern Mediterranean.
In November, 2012, Chef Pyles returned to his roots when he opened Stampede 66.
In April, 2013, he opened Sky Canyon by Stephan Pyles at Dallas’ newly renovated Love Field Airport and in May, he opened the same concept at Dallas-Fort Worth International Airport.
Recipes
Roast Wild Turkey with Blue Cornmeal-Chorizo Stuffing
Serving: 8 Print Roast Wild Turkey with Blue Cornmeal-Chorizo Stuffing By Great Chefs November 23, 2015 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing reaches […]
MABLE’S BUTTERMILK BISCUITS
Serving: 8-10 Print MABLE’S BUTTERMILK BISCUITS By Great Chefs May 28, 2014 Mable Stanley, now 89, is the mother of my dear friend Sharron Sadacca. Mable is a Southern classic with deep roots in Mississippi and people are drawn to her as if she were a magnet. She possesses many talents, not the least of […]
Coriander-cured Lamb on Marinated Pinto Salad with Cascabel Aioli
Serving: 4 Print Coriander-cured Lamb on Marinated Pinto Salad with Cascabel Aioli By Great Chefs May 28, 2014 Southwestern flavors brighten lamb loins, which are cured in a mixture spiked with coriander seed and garlic, then seared and finished in the oven. The marinated pinto salad actually mixes pinto and turtle beans, two Southwestern favorites. […]
Roast Turkey with Blue Cornmeal-Chorizo Stuffing
Serving: 8 Print Roast Turkey with Blue Cornmeal-Chorizo Stuffing By Great Chefs May 28, 2014 Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest chef Stephan Pyles. Note that home economists now recommend that you cook the dressing separately from the turkey to be certain the dressing reaches 165 […]
Tamale Tart with Roasted Garlic Custard and Crab Meat
Serving: 8 Print Tamale Tart with Roasted Garlic Custard and Crab Meat By Great Chefs May 28, 2014 The tamale is reborn as a tart with a garlic custard filling. The wrapper becomes the tart shell, and the tart is steamed, just like a tamale. Chef Pyles offers the option of making one large tart, […]
Shrimp Enchiladas on Black Bean Sauce
Serving: 6 Print Shrimp Enchiladas on Black Bean Sauce By Great Chefs May 28, 2014 A new take on a Southwestern standard, this recipe combines shrimp and papaya, avocados and tomatillos, and serves up the enchiladas on a bed of black bean sauce, garnished with brightly colored mango puree. Ingredients Ancho Puree Ancho Chilies – […]
Sweet Potato Bisque with Avocado, Pear, and Lime
Serving: 4 Print Sweet Potato Bisque with Avocado, Pear, and Lime By Great Chefs May 28, 2014 With its creamy texture, pleasing color, and hints of sweet and sour under tastes, this is one of the most exciting soups around, and easy to make. The soup can be prepared up to two days in advance […]
Catfish Mousse with Crayfish Sauce
Serving: 2 Print Catfish Mousse with Crayfish Sauce By Great Chefs May 28, 2014 Catfish, that lowly creature of the South, is now readily available all over the U.S. Its delicate flavor works well in many preparations and marries well with shellfish. This is an impressive dish, but easy to make. The sauce and mousse […]
Serrano Chili-Blue Corn Bread
Serving: 12 Print Serrano Chili-Blue Corn Bread By Great Chefs May 28, 2014 Flecks of peppers and cilantro enliven this blue corn bread. It is best straight out of the oven, but it freezes well. Reheat before serving. Chef Pyles uses this bread as the base for his Blue Cornmeal – Chorizo Dressing for his […]
Restaurant Information
Phone : 214-550-6966
Address : 1717 McKinney Ave Dallas, TX 75201