Interview with Lance McWhorter – Episode 28

Chef Lance was formerly the executive chef of two restaurants in the Texas Hill Country, before opening the much loved and celebrated McGarity’s Saloon in the East Texas destination town of Jefferson. After McGarity’s, he and his (accomplished professional BBQ Pitmaster) wife Bailey decided to move west to try and further hone his skills by working under the best chefs he could find to learn from before planning a return to East Texas. 

Lance made a great impact since arriving in the Dallas food scene in 2017, working as the Executive Sous Chef of  SĒR  Steak+Spirits in the Hilton Anatole, followed by incredible experiences learning as a Chef de Partie under Matt McCallister at the legendary FT33 Dallas, and under David Uygur and Anthony Bombaci as a Chef de Partie at Macellaio, Dallas’ Best New Restaurant, 2018. 

As a sixth generation Texan his cuisine is firmly based on his East Texas roots, but his tastes for food and wine are truly worldly.

Throughout his military and professional careers, he has spent time in almost 40 different countries; soaking in the food, drink, and cultures abroad, and now turns those exposures towards his own style of cuisine; East Texas comfort food, Cajun,  Middle Eastern, Asian, Mediterranean, Latin American, and wherever he and Bailey travel next!

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