Born in McKinney, Texas to a Southern Baptist Minister father and a school teacher mother who met at a revival, it is evident that Justin Beam did not grow up with the pleasures of alcohol which would one day be his destined career. The mixologist grew up committed to organized sports like baseball and football and at the age of 15, took his first position in the industry bussing tables and expediting at a breakfast-only restaurant near his home to save enough money for his first car.

 

 

From bussing tables Beam skipped bartending school and jumped right on board with some of the mixology world's greats: Dale DeGroff, Doug Frost, Steven Olson and George Delgado. Beam worked his way up to the position of Beverage Director at M Crowd Restaurant Group in Dallas where he was involved in the day-to-day operations of 24 restaurants throughout Dallas-Fort Worth, Houston, and Kansas City. Beam was responsible for the development of the entire beverage program and able to work with two of the most influential men in the Dallas restaurant scene, and two of his biggest mentors: owner Michael "Mico" Rodriguez and Executive Chef Chris Ward.  Justin also spent a year and a half as Beverage Director for James Beard award-winning chef and Bravo TV’s Top Chef personality Tom Colicchio, opening Craft Steak in New York’s famed Gansevoort Market and Craft Restaurant at the W Dallas-Victory Hotel, where his cocktail menus and wine lists were constantly attracting rave reviews.

 

Beam's creativity, knowledge, and skill have helped him to craft extremely successful cocktail programs.  His menus are always sophisticated and playful, with drinks that tell their own imaginative story with fresh ingredients and attention to detail.  Keeping abreast of trends in the cocktail market are what have made Beam’s menus and style so imaginative – currently including muddling, the use of fresh fruit, rum and brown spirits – the most popular trends at the moment.  Beam prides himself on bringing the best new things to Dallas as well as creating new trends.  Beam is always pushing boundaries.  “New cocktails take imagination, research, and dedication to trying something over and over until you get it right.  It is also important to look back at old recipes that worked and figuring out why. The key is balance,” states Beam.

 

Beam’s hard work and great talent has not gone unnoticed.  As the recipient of the 2007 StarChefs Rising Star Bar Chef Award, he has established himself as one of the best in Dallas, making his mark nationally with his notorious menus and hard work.  Justin currently holds the position of Fine Dining Manager at Dean Fearing’s Restaurant at The Ritz-Carlton, Dallas which was named Esquire Magazine’s 2007 “Restaurant of the Year” and nominated as one of the “Best New Restaurants 2008” by the James Beard Foundation.

 

Beam strives for success because it directly relates to happiness. An aspiring dream is to eventually own his own restaurant or bar, a small intimate place not an empire like the many he has worked hard to make so successful.

 

Native Texan Eric Dreyer was born in Houston and raised in Dallas, but the pursuit of a culinary career led him to California at the young age of 20.   His experiences on the West Coast brought him to the California School of Culinary Arts in Pasadena and his start with The Ritz-Carlton Hotel Company.  Eventually making his way back to Texas and becoming a vital member of the opening team of the award winning Fearing’s Restaurant at The Ritz-Carlton, Dallas where he has taken over the reigns as Chef de Cuisine.

Dreyer began his career working with several high profile catering firms and restaurants throughout California before landing at The Ritz-Carlton, Marina del Rey in 1999 where he rotated through a variety of culinary departments to master his craft.  In 2001, a five-million-dollar renovation and new concept were brought to Jer-Ne Restaurant at The Ritz Carlton, Marina del Rey, and Dreyer was named Sous Chef for the famed establishment.  His position brought him into close collaboration with celebrated chef and James Beard award-winner Troy Thompson.  Jer-ne was quickly named the best fusion restaurant in Los Angeles in 2003.  The next year, Chef Dreyer was given the opportunity to re-launch another AAA Four Diamond restaurant at The Ritz-Carlton, Dearborn.  During his tenure at the Michigan luxury hotel, the regional American fare of their restaurant The Grill was blended with other global influences to become one of greater Detroit’s top ten restaurants.  With the opportunity to return to his Texas roots in 2005, Dreyer was on the opening team for the Grand Hyatt DFW as Chef de Cuisine of Grand Met Restaurant.  That same year, Dreyer was awarded the “Grand Hyatt Rising Star Award” for 2005.

In 2007, Dreyer was recruited to join the pre-opening team of Dean Fearing’s namesake restaurant Fearing’s at The Ritz-Carlton, Dallas as Executive Sous Chef for the multi-venue restaurant.  Being from Texas, Dreyer relates to Fearing’s local farm-to-market approach and together their team has taken “No Borders” cuisine to the next level.  Constantly updating the menu, they are always looking for new local, seasonal ingredients for inspiration.  Recently promoted, Dreyer is now the chef de cuisine for one of the top restaurants in the country, being a vital part of the restaurant being named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine shortly after opening and named No. 1 in Hotel Dining in the U.S. by Zagat just 15 months later and receiving continued praise from The New York Times, Newsweek, Texas Monthly, Modern Luxury, among others as well as a James Beard Foundation nomination for Best New Restaurant.

In addition to having a job that he has always dreamed of, Dreyer enjoys spending time with his family whom he is glad to be close to again.  He and his wife Nichole have a 4 year old daughter Reese.

Pastry Chef Jill Bates grew up in the kitchen, watching her grandmother bake beautiful pies and her parents prepare generous dinners. The Farmer’s Market was a regular outing for the Bates family. At the age of 10, Jill’s father showed her how to break down a chicken. “That’s when I realized I wanted to be a chef,” she says.

John Thogerson recognized at an early age that he had a unique passion for the culinary world while growing up in Jacksonville, Florida. He attended St. Augustine Tech to pursue a culinary degree and upon graduation worked throughout Florida before moving to Texas to join the opening team of Fearing’s Restaurant.

Quickly advancing in the culinary world, Thogerson was appointed Sous Chef at Ponte Vedra Lodge and Resort in Ponte Vedra Beach, Florida in 1995, a five star, five diamond resort. 

For seven years, Thogerson was a key player in Taste of the NFL, an organization that aims to satisfy the needs of the hungry and homeless. He focused on bringing a voice to the needs of those in the organization who could not speak for themselves, the children.

In 2005, Thogerson was selected to be the opening executive sous chef at The Homestead in Jacksonville Beach, Florida.  His flavorful menu received great media attention including the cover of Southern Living magazine.

John moved to Texas from Florida in June 2007 so that he could join the team of Celebrity Chef Dean Fearing at his namesake restaurant Fearing’s as lead saucier. Since his arrival he has been a crucial part of the team, contributing to the success of Fearing’s which has received numerous awards including Best New Restaurant by Esquire magazine in 2007 and named No. 1 in Hotel Dining by Zagat’s 2009 U.S. Hotels, Resorts, and Spas Survey.

Growing up in Ohio, Cindy Falatic’s early inspiration in the kitchen came from her grandmother.  Before she was old enough to attend school, she was helping pinch pierogi’s and fill nut rolls in her grandmother’s kitchen.  During her early years Cindy pursued her creative side which took her to Kent State as a photography major.  It wasn’t until after college that her interest in baking really developed.  Just starting out, money was tight, so for holiday gifts, she decided to bake Christmas cookies.  The look of gratitude on people’s faces when they received these gifts is what made her want to make desserts for a living.

 

Life took her to Philadelphia and her interest in desserts took her to The Restaurant School.  She enrolled in pastry classes to meet people and learn about food.  It was there that she discovered her passion for the pastry arts!  Inspired to tie her two loves together – art and food -- she took a food styling workshop with Delores Custer in New York at the New School at Parsons. 

 

Deciding to make a career of her passion, Cindy went to Le Cordon Bleu in London, doing an externship at the prestigious Claridge's Hotel.  Upon returning to the states, she began her career with The Ritz-Carlton Hotel Company.  She accepted an entry level cook position in the pastry shop at The Ritz-Carlton, Cleveland, under the guidance of Chef Elliott Callahan.  The knowledge and experience she gained set up her to assume the responsibility of running the shop after only two and a half years.  Cindy soon found herself presented with two wonderful opportunities to advance – taking a higher position at her current job and moving to Texas to help open
The Ritz-Carlton, Dallas and work under Chef Dean Fearing. 

 

As the Assistant Pastry Chef at Fearing’s, she has had the opportunity to work with a dynamic culinary team.  Working closest with Fearing’s Pastry Chef Jill Bates, she has gained vast knowledge of how to use the freshest local produce and dairy in creating the finest desserts.

 

When not at work Cindy finds her new climate conducive to some of her favorite activities, which include running and cycling.  While she has always been active, her profession now warrants consistent physical activity outside of work.  Cindy runs four miles every morning before heading to the restaurant for a busy day.  Who says you can't trust a skinny pastry chef?