Winning Over Your Community and Setting Your Restaurant Apart

“Run the Pass with Chef Andre” features Natera in his element, hosting a series of food and beverage industry superstars each month to discuss the business side of the industry as they prepare a new dish. A graduate of Le Cordon Bleu, a Mentor BKB member and a member of the World Master Chef Society, Natera labels his unique style as fresh, simple and approachable, and driven by Mother Nature.

A first-generation American and native Texan, Anastacia Quiñones is exploring every facet of her culinary heritage — and using the finesse of her classically trained techniques — to blaze a trail of modern Mexican cuisine across Dallas and beyond. A graduate of the Culinary Institute of America in New York, Anastacia went on to work in the prestigious kitchen of San Francisco’s Jardiniére under the tutelage of chef and co-owner Traci Des Jardins. There, Anastacia honed her skills and developed her creativity, focusing on how to build and layer complex flavors into every bite. Returning home to Dallas to be close to family, Anastacia also returned to her culinary roots. She explored the boundaries of what people considered as Mexican cuisine. And, she learned a tremendous amount about regional dishes from the talented chefs she worked beside at places like Victor Tango, Alma, Komali and Kitchen LTO.