One of those chefs is Anthony Felli, who moved from Del Frisco's to become executive chef at upscale seafood restaurant Waters. Felli, who won Fort Worth, Texas magazine's Top Chef competition in 2013, is planning some updates to the menu,as the restaurant finishes up a move fromWest Seventh to Sundance Square. TheSundance Square location is expected toopen in early 2017. Back at Del Frisco's, the former chef of Sullivan's Steakhouse inSeattle, Zach Martinez, will takeover Felli's role.
Meanwhile, the Kimbell Art Museum hired former Swiss Pastry Shop executive chef Peter Kreidler to become the new manager of food services. Kreidler takes the place of Shelby Schafer, who retired after more than 30 years in the position. As manager of food services, Kreidler is incharge of the museum's Buffet Restaurantand all dining operations. Former Billy Bob's sous chef Kevin Fuller stepped in atKreidler's role at the Swiss Pastry Shop.
Texas Bleu Steakhouse, too, has a newchef – but certainly not one that's new tothe area. Former Max's Wine Dive chefStefon Rishel and his signature mohawk are returning to head Texas Bleu after a short stint at 51fifteen Cuisine & Cocktails in Houston. Rishel, too, won Fort Worth, Texas magazine's Top Chef competition in 2015.
