Oak restaurant hires two new sous chefs

Posted by    |    November 20th, 2011 at 5:50 am

Spotted: Oak Restaurant looking pretty snazzy over at 1628 Oak Lawn Ave. – the patio is up, the benches are in place and “Now Hiring” signs dot the windows.

But, word on the street is that Oak has already hired two new sous chefs to assist Executive Chef Jason Maddy– Sarah Green and Brian Zenner.

Check out the press release:

Oak, a new restaurant opening soon in the Design District, is pleased to announce that Sous Chef Brian Zenner (formerly of The Mansion on Turtle Creek) and Sous Chef Sarah Green (formerly of The 2nd Floor Restaurant and Bar) have been hired as Sous Chefs to round out the kitchen team at Oak alongside Executive Chef Jason Maddy.

Sous Chef Brian Zenner began his culinary career in Austin, Texas in 2003 at the Driskill Hotel and graduated from the Texas Culinary Academy in 2004. After working at The Paggi House and Café Caprice in Austin, he moved to Portland, Oregon in search of new ingredients and inspired food. In Portland, Oregon he helped open Fenouil, a French brassiere, as a Sous Chef under Chef Pascal Chareau. Fenouil quickly became a star of Portland cuisine. From Fenouil Chef Zenner went on to open Matchbox Lounge as the Executive Chef and boasted a menu of organic and sustainable foods with a focus on small, elegant plates offered in a relaxed lounge setting. Returning home to Dallas in the summer of 2010, Chef Zenner took a position at the highly esteemed Mansion on Turtle Creek under Executive Chef Bruno Davaillon and Chef de Cuisine Jason Maddy.

Sous Chef Sarah Green, relatively new to the Dallas culinary scene, has spent the last three years working closely with Executive Chef J. Chastain at The 2nd Floor Restaurant and Bar. During her time there, she has taken over the entire pastry menu, as well as much of the brunch and many savory menu items. Currently she is anticipating her upcoming feature in the December issue of Dessert Professional, where she will be showcasing one of her signature desserts. Sarah is thrilled to be joining the top-notch team at Oak, as the next step in her blossoming career.

Can’t wait to try it out!

Photo: www.oakdallas.com