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John Tesar’s Knife Has A Brand New Pastry Chef

Former pastry chef David Collier has moved to Washington, D.C.

Chef Eric Cobb, Knife's brand-new pastry chef.
Chef Eric Cobb, Knife's brand-new pastry chef.
Amy McCarthy is a reporter at, focusing on pop culture, policy and labor, and only the weirdest online trends.

If you’ve enjoyed the inventive desserts at Knife, you might be a little disheartened to know that Chef David Collier, responsible for the restaurant’s stellar pastry program, has left the building. In October, Collier moved back to Washington D.C. to take the executive chef position at the Park Hyatt Washington hotel's Blue Duck Tavern.

On Saturday, Tesar’s modern steakhouse announced via Facebook post that they’d hired Collier’s replacement – Chef Eric Cobb. Cobb joins the kitchen as Executive Pastry Chef at Knife after spending time at The Four Seasons, and the young chef already has plenty of changes in store for the dessert menu at Knife.

The much-beloved "Chocolate & Coffee" dessert created by Collier will stick around, but Cobb has already introduced new offerings to the dessert menu. A coconut-lime verrine made with milk chocolate namelaka ("creamy texture" in Japanese), lime cremeux (French for "creamy"), and coconut sponge is a particularly inventive highlight of the new offerings. You'll also find a seasonally appropriate sweet potato tart served with cinnamon streusel and cranberry sorbet.

Cobb's desserts are already on the menu at Knife, should you find yourself in serious need of namelaka or a decidedly modern take on carrot cake.


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