Chef John Tesar to be Featured at James Beard Foundation’s Craft of Charcuterie

DALLAS (Jan. 7, 2014) – On the heels of an exceptional year in which his newest

restaurant, Knife at The Highland Dallas, received near-universal acclaim, John Tesar

has been tapped as one of the esteemed chefs displaying their skills at the James

Beard Foundation’s the Craft of Charcuterie event on Friday, Jan. 23 at the Beard

House in New York City. This one-night only event will bring together culinary stars

from across the country to create a charcuterie-focused menu including Tesar’s dish,

the 150-day dry-aged 44 Farms rib eye with Ligurian olive oil, smoked sea salt and

truffled potatoes.

“It’s an honor to be featured alongside great chefs like Justin Brunson, Craig Deihl,

Joshua Smith and Dustin Valette at the Craft of Charcuterie, and to be supporting the

James Beard Foundation,” said Tesar. “It’s so important to continue to grow, explore

new avenues for inspiration and expose the public to new styles of cuisine, and that’s

what the foundation fosters.”

Celebrated for his distinctive dishes and outspoken nature, his second restaurant,

Knife, has been praised for its reinvention of the steakhouse. Tesar has announced he

will be opening Fork, an authentic Italian restaurant, in Dallas in 2015.

John Tesar Featured at James Beard Foundation Event-2

A two-time James Beard “Best Southwest Chef” semifinalist and “Top Chef”

contestant, Tesar is known for his stylish, modern American cuisine prepared with

classic European techniques. His innovative culinary perspective and no-nonsense

personality have garnered much acclaim throughout his 20+ years in the restaurant

industry, including national nods from Esquire (named to Best New Restaurants for

two consecutive years) Food & Wine, New York Magazine and The New York Times,

appearances on The Today Show, The Early Show and Esquire’s “Restaurant

Revolution” as well as winning the inaugural season of Food Network’s “Extreme

Chef.” Follow him on Twitter at @ChefJohnTesar and