John Tesar is an award winning chef, TV personality, cook book author, and restauranteur. With a career dating back five decades Tesar, who received classical French training at La Varenne Ecole de Cuisine in Paris, began cooking at Club Pierre in Westhampton, NY before making his way to the Big Apple where he worked along side Anthony Bourdain at Supper Club. He would eventually trade the NYC for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. In 2007, Tesar embarked on another major move to Dallas, Texas where he would to take the helm at the ritzy Rosewood Mansion on Turtle Creek; and eventually go on to open the revolutionary Knife Steakhouse.

Opened in 2014, the chef-driven restaurant has continued to be recognized for reinventing the steakhouse experience. Most recently Knife's pimento cheeseburger was featured as Best Burger in Dallas on The 50 Greatest Burgers list for Texas Magazine and Best Steakhouse by D Magazine's "Best of Big D's" list. Always looking ahead for the next project, Tesar announced he is working with Flatiron Books and Macmillan on a book, Knife: Modern Steak and All American Meats, that will be published in spring 2017.

We chat with chat about his career, his love of Texas beef, and how he has dealt with the COVID19 pandemic.

Dr. Jason Cleere is associate professor and Texas AgriLife Extension beef cattle specialist, stationed at Texas A&M University in College Station, where he develops and implements Extension educational programs to increase production efficiency and profitability of Texas beef cattle producers. He also serves as coordinator of the Texas A&M Beef Cattle Short Course, which attracts more than 1,400 participants to campus each August. He is also a faculty member of the beef cattle section in the Department of Animal Science.

Steve DeShazo is a native Texan, a Navy Veteran, a chef, and an educator. He joined the Navy specifically to cook, he then went on to work as an accountant before starting a web based catering  company back in the 1990's. 

But it was through education that DeShazo found his true passion outside of the kitchen. He has taught at both the high school and collegiate level and has garnered numerous awards including Texas Chef's Association Educator of the Year.

A native of Toluca, Mexico chef Diego Galicia moved to Texas at a young age. A graduate of The Culinary Institute of America Galicia worked at Lüke, owned by Chef John Besh, during his studies, and upon graduation he went on to work in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz; followed by stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. 

From this foundation he went onto launch Mixtli his own restaurant focusing on modern Mexican cuisine. Mixtli was met with critical acclaim earning him Food & Wine Magazine Best New Chefs 2017, he was James Beard Foundation Semifinalists 2018 , and the restaurant has received AAA 4 Diamond Awards in  2018, ‘19, and ‘20.

Executive Chef Morris Salerno has a storied career that has spanned five decades. He currently operates Salerno's and Bistecca Steakhouse (FKA Grotto) in Highland Village, TX. A two time winner of "Dallas Chef of The Year” by the Texas Chef Association, chef Salerno has also won numerous awards with the World Master Chefs Society Team USA, He served as the President of the Epicurean World Master Chefs Society, and in 2012 fulfilled a life long dream of winning a bronze medal at International Culinary Olympics in German.

Daniel Vaughn is Texas Monthly Magazine’s Barbecue Editor. In a former life, the Dallas-based Vaughn was an architect and a mere barbecue hobbyist, eating, reviewing, and writing about smoked meats for his popular blog, Full Custom Gospel BBQ. Then, in March 2013, hobby turned to profession, as he became the country’s one and only barbecue editor.

Dr. Davey Griffin is a professor, Extension meat specialist, and a member of the meat science section in the Department of Animal Science at Texas A&M University.