At a young age, Michael Gluckman watched his grandfather run the kitchens of a bustling 800-seat restaurant. He remembers hearing how, after emigrating from Italy, his grandfather had helped transform the restaurant from a small eight-seat establishment to a series of large dining rooms and banquet facilities. This memory has had a lasting effect, motivating Michael through his own career; he started as a cook, became a server, and has worked his way up to the position of manager at several restaurants, hotels, and country clubs.

 

As a young cook in Detroit, he tasted Dean Fearing’s tortilla soup and immediately purchased the chef’s cookbook. Viewing Fearing as a true visionary in the culinary world, Michael is honored to have the opportunity to work beside him everyday as General Manager of one of the hottest restaurants in the country.

 

Michael began his formal culinary education after high school when he ventured to New York to attend the Culinary Institute of America. After completing an apprenticeship at Stein Eriksen Lodge in Park City, Utah, he earned an Associate’s Degree of Science in Culinary Arts. While furthering his education, he decided to move from the back of the house to the front and stayed at the CIA to pursue a Bachelor’s Degree in Culinary Arts Management. He ran one of the Institute’s busiest restaurants, teaching table service to other students.

 

Upon graduation, Michael joined The Fairmont Hotel in Boston as a Manager-in-Training and was quickly promoted to Restaurant Manager. After two years, he moved to the Washington, D.C., area to work for The Ritz-Carlton, Tysons Corner as Director of Food and Beverage Outlets. There he oversaw a three-meal restaurant, a bar, and the hotel’s in-room dining operation. In 2006, Michael transferred to The Ritz-Carlton, Boston Common as Assistant Director of Food and Beverage where he ran the hotel’s entire food and beverage operation while overseeing a $4 million renovation, which included the addition of a new ballroom and lobby lounge, along with an overhaul of the existing restaurant.

 

When not in the restaurant, Michael can be found cooking at home, watching Formula One Racing and spending time with his wife Priscilla and their two-year-old son Oscar. Taught to ski and play hockey at the age of four, Michael is an avid Detroit Red Wings fan. He also enjoys playing the drums and was once part of a band that wrote, performed, and recorded several songs.

Every wine has a story, and Paul Botamer is an expert storyteller. He has been talking about wine, from its history to its complex flavors, for more than 25 years. He has shared this knowledge in some of the nation’s top restaurants, including Fearing’s, where he currently serves as director of wine.

 

Botamer is recognized as an Advanced Sommelier by Court Master Sommeliers and is currently studying to take the Master exam. He is a member of the Society of Wine Educators, recognized as one of the Best Sommeliers in DFW by CBS DFW, and has been featured in several renowned publications including, Wine Enthusiast, D Magazine and Wine Spectator.

 

As Director of Wine at Fearing’s Restaurant, Botamer oversees the restaurant’s beverage program featuring an extensive wine and spirits menu which is served in all seven of the restaurant’s distinct atmospheres, including the private 6,000 bottle Wine Cellar. Botamer is responsible for the creation and execution of unique special event beverage menus, including wine dinners with some of the nation’s top wine makers; past participants include Kevin Buckler of Adobe Road and Randy Lewis of Lewis Cellars.

 

The success of Fearing’s receiving countless accolades from notable local, regional, national and international publications is in large part of Botamer’s efforts. He joined Fearing’s opening team in 2007 from The Mansion on Turtle Creek and previously at Mary Elaine’s at the Phoenician Resort in Scottsdale, Arizona. Throughout his career, Botamer has been a member of teams recognized with the Wine Spectator’s Grand Award, AAA Five-Diamond Award, nomination for the James Beard Foundation’s Best Wine Service in the Country: 2001, 2003 and 2004, and a No. 1 Hotel Dining ranking by the prestigious Zagat Survey.

 

An avid reader and history buff, Botamer enjoys traveling to vineyards across the world to continue sharpening his education in the field.

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 Art 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, Huntington 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 became chef de cuisine for the Grand Hyatt DFW where he 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-table approach and together their team has taken it to the next level. Constantly updating the menu, they are always looking to 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 its naming as “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 2013, Dreyer’s good looks and charismatic persona crowned him Dallas’ Hottest Chef by Eater.

 

In addition to having a job that he has always dreamed of, Dreyer enjoys spending time with his family. He and his wife Nichole have an eight-year-old daughter Reese.

Jill Bates’ childhood home was filled with the joy of cooking. As a child she gained remarkable insight into the culinary world through her father and grandmother. Bates later chose to study Restaurant, Hotel and Institutional Management at Texas Tech University. After graduating from Texas Tech, she headed west to earn a degree in Culinary Arts at San Francisco’s California Culinary Academy. She remained in the city and gained valuable experience by wearing multiple hats as a pastry, pantry and line cook at various restaurants. While in San Francisco, she developed a passion for creative desserts and decided to return to Texas to become a pastry chef in her own right.

 

Bates launched her Texas career as Assistant Pastry Chef for culinary legend Dean Fearing. She later opened Dallas’ Dragonfly Restaurant as Pastry Chef and Craft Restaurant in Dallas, serving as Assistant Pastry Chef until joining the pre-opening team of Fearing’s at The Ritz-Carlton, Dallas.

 

“What an amazing and exciting opportunity to continue working with Chef Dean Fearing,” says Bates. “I love creating memorable desserts for the restaurant, using fresh and seasonal products from nearby farmers and creameries, by adding fun twists and a funky flair to long-time favorites.”

 

Bates appreciates the basic fundamentals of cooking, product quality and the craft of pastry. She is the recipient of multiple awards for culinary and managerial excellence, including Best Pastry Chef by CraveDFW and the Judge’s Choice Award from the Annual Battle of the Bakers event. Her charm has also led her to be recognized as the Hottest Chef in Dallas by Eater, and longtime fan Nancy Patton of The Haute Goat Creamery has named a triple crème cheese as the “Jilli” in Bates’ honor.

 

“My favorite ingredients are vanilla bean, fresh ginger, wine and cherries,” adds the popular young chef. “I could put them in anything.” In addition to cooking, she enjoys traveling with her family and friends, gardening, reading, and fishing in the open waters.

Christopher McCord became aware of his love for food at a young age, while growing up in Allen, Texas. He learned the basics of the kitchen watching his mother prepare his favorite childhood dishes, including warm doughnuts and chicken fried steak. It wasn’t until years later, however, that he would decide to pursue a long-term career within the culinary field.

 

Always having an interest in art and architecture, McCord attended the School of Art and Design at the University of North Texas. While practicing his studies, he began working part-time at a nearby golf resort with Sigfred “Siggy” Shafner, an Austrian-born chef. Shafner took McCord under his culinary wing and showed him what it took to be a successful chef. After a few years of his guidance, McCord was led down a different path out west.

 

At the age of 26, McCord moved to Colorado and submerged himself in the culinary program at Colorado Mountain College. Through this program, he began a European-style apprenticeship at The Ritz-Carlton, Bachelor Gulch and eventually made his way into the hotel’s pastry kitchen. After discovering the opening of The Ritz-Carlton, Dallas in his home state, McCord transferred to the Texas property.

 

McCord served as an instrumental part of the pastry team at The Ritz-Carlton, Dallas and after a few short years was promoted to Assistant Pastry Chef at the hotel’s award-winning Fearing’s Restaurant, the namesake restaurant of Celebrity Chef Dean Fearing.

 

While fully accomplished in the world of pastry and armed with a love of warm desserts complimented by homemade ice cream, McCord also continues to enjoy testing his skills as a savory chef. When not working with white chocolate, lemongrass or caramel, it is not uncommon to find him preparing a hearty soup or baking bread. He also enjoys charcuterie, experimenting with artisan cheeses and brewing homemade beer.