Any and all cutting, dicing or slicing with this knife.
FT33 is Chef Matt McCallister’s first solo venture, opened on October 13, 2012 in Dallas and serving “season-inspired modern cuisine.” He showcases the highest-quality products, treats them with respect, and strives for innovation. “I don’t print my menu until I know which ingredients are best that day,” he explains. “That should be the natural progression, rather than do the reverse, creating a dish and forcing whatever ingredients are available into it.”
In 2006, McCallister applied for a job at Stephan Pyles Restaurant in Dallas. He rapidly ascended the kitchen hierarchy, becoming sous chef in just over a year and executive chef within three years, under the direction of Stephan Pyles. Then, McCallister had the opportunity to work in revered kitchens across the country including José André’s minibar in Washington, D.C. and Sean Brock’s McCrady’s in Charleston, SC. Upon returning to Dallas in 2011, McCallister worked with two design friends to open Campo Modern Country Bistro in Dallas, for which he consulted on the menu of rustically elegant nose-to-tail cuisine and inspired housemade salumi and charcuterie.
Extending the reach of his food philosophy, the chef and his wife founded Chefs for Farmers, a grassroots organization supporting local farmers by introducing their products to chefs, and vice versa.
The quality is unmatched.
southwest region winner