Central 214, Dallas

Graham is currently executive chef at Central 214, which is located in Hotel Palomar, Dallas Texas. Central 214’s extensive menu celebrates the diverse flavors and substantial tradition of American regional cuisine. The menu evolves with the seasons to feature the freshest seafood, poultry and local produce.

Graham has previously worked at these restaurants:

Bolsa Restaurant, Oak Cliff, Texas

Graham was executive chef for Bolsa Restaurant, a small independent wine bar/café.  He was responsible for supervising and managing all kitchen operations including food handling, purchasing, receiving, creating lunch and dinner menus and daily specials.

 Dragonfly Restaurant/Hotel Zaza, Dallas, Texas

Graham was the evening Sous Chef  for this busy 4 diamond boutique hotel restaurant. He was responsible for supervising the kitchen staff, purchasing and receiving foods, monthly inventory, producing daily specials and menu creation. 

The Coach House/Harborview Hotel, Edgartown, Massachusetts

This large resort hotel has a busy, high volume summer season.  Graham was executive sous chef, supervising morning and evening kitchen staff, and banquet departments. He purchased and received the foods, and conducted monthly inventory counts. He also trained the seasonal staff.

The Inn at Shelburne Farms, Shelburne, Vermont

Graham was the chef de cuisine and executive sous chef at this nonprofit, environmental education center and national historic landmark.  He created daily dinner menus using vegetables, lamb, pork and beef grown and raised on the property.  The mission of the Inn was to practice conservation and sustainability. Graham supervised morning and evening kitchen staff for this seasonal 80 seat restaurant.

Bass Restaurant, Warren, Vermont

This high volume, 100 seat restaurant is located in a ski area. Graham was executive chef and supervised small kitchen staff, created the dinner menu and produced daily specials.

 The Summit/Inn at the Waterfront, Juneau, Alaska

Graham was executive chef for this 45 seat restaurant in a historic Inn. He was solely responsible for both lunch and dinner.  He created menus and produced daily specials.  During his time at this inn, revenue for the restaurant increased 7.5% from the previous season.

The Green Room, Dallas, TX  

 Graham served as line cook under Executive Chef Marc Cassel in this 75-seat restaurant.  The Green Room serves Eclectic, New American “Collision” Cuisine. Graham primarily worked as Garde Manger, Expeditor and Banquet Chef.

Higgins Restaurant, Portland, Oregon 

In this Oregon restaurant Graham served as Line Cook under Executive Chef Greg Higgins.  He also worked Sauté and Broiler stations, and was responsible for 2 nightly specials.  This restaurant features Pacific Northwest Cuisine using local, organic, and sustainable ingredients.

Oxo Tower Restaurant, London, U.K

For a few months in 1997, Graham was Poissonier under Executive Chef Simon Arkless in this restaurant that features Asian and Mediterranean influenced British cuisine.

Ristorante S. Michele, Arosio, Switzerland (seasonal)

Graham served as Executive Chef, under Owner/Manager Moni Burgin in this 50-seat restaurant.  He was responsible for lunch and dinner service and produced 2 nightly specials.  He purchased produce daily from local farmers for  authentic Italian cuisine in Ticino region.

Star Canyon, Dallas                      

This extremely high-volume restaurant featured “New Texas” cuisine. Graham served as Line Cook under owner Stephen Pyles and Chef de Cuisine Marc Cassel.  He worked as Garde Manger, Banquet Chef  and on the Wood-Burning Rotisserie and Pizza Oven Station.

The Grape Restaurant, Dallas, Texas 

Graham served as Line Cook under Executive Chef David Burdette in thisWine Bistro, featuring French-influenced American cuisine.  He worked Garde Manger, Saute and Broiler stations. 

Some Other Interesting Things That Graham Has Done

In March, 2010, Graham was a guest chef at 48 Nights – a restaurant that was only open for 48 nights, where top chefs in Dallas donated their time and ingredients and  all proceeds benefited the Mass Care Task Force (American Red Cross Dallas Area Chapter, North Texas Food Bank, The Salvation Army DFW Metroplex Area Command, and Volunteer Center of North Texas).  This operation raised nearly $100,000 for the charity.  Graham’s specialty that night was scorpion which was remarkably well received!

For 6 months Graham was chef and night watchman on a 42 foot Catamaran sailboat, The Kinship II, sailing from Charleston, S.C. to Jaco, Costa Rica.  He provisioned for and prepared 3 meals a day, 7 days a week for the crew.

 In March of 2004, Graham prepared dinner at the James Beard House in NYC.

In 1992, Graham served as cook for 6 months on a wagon train run by Visionquest, an employee-owned comprehensive national youth services organization that adheres to the highest professional standards in providing innovative intervention services to at-risk youth and families.