Chef John Tesar has a lot on his plate right now. In addition to running the kitchen at Knife and Oak, he’s also working furiously on opening three new concepts that will hit Dallas-Fort Worth next year. Fortunately, the maniacally busy chef just got a little help from a guy that he calls one of “Dallas’ most experienced chefs.”
As Tesar confirmed to Eater this morning, former Bolsa executive chef Joel Harrington has replaced Ross Demers as chef de cuisine at Oak. No one really knew that Harrington had even left Bolsa, until yesterday, when The Dallas Morning News’ Leslie Brenner reported that Chef Matt Balke had been hired to take over the kitchen.
Harrington will assist Tesar in the day-to-day operations at Oak, along with developing the menu for Quill, a lounge concept that will open next door to Oak in early 2016. This help should free up some time for Tesar to focus on his new Plano burger spot The Royale, and forthcoming Italian restaurant Gravy, both of which will be opening their doors next year.
“Joel and I have been friends since his days at Fearing’s. He’s one of the most experienced chefs in Dallas and a true talent,” said Tesar. “Hopefully working with us at Oak and Quill means that he has found a new home. We feel lucky to have him.”