Graham Dodds named executive chef at Central 214

The former Bolsa chef is taking the helm of Central 214, after former reality TV star Blythe Beck announced her departure in August. Former Craft Dallas chef Jeff Harris is the new chef of Bolsa and Bolsa Mercado.

Dodds takes over before the end of the year. The media release states: “Known for his passion for locally sourced ingredients and classic farm-to-table cooking, Dodds will be bringing his own new approach to the restaurant’s menus this spring.”

Dodds graduated from Le Cordon Bleu in Portland, and he has a pastry certificate from Le Cordon Bleu London. He was mentored by Greg Higgins of Higgins restaurant in Portland, which is widely considered the seminal restaurant of Portland’s modern culinary scene. Dodds also took a three-week cooking course in Thailand. We can’t wait to see his new menu.

By |2011-12-21T07:51:26-05:00December 21st, 2011|Business, News, Restaurants|1 Comment

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Rachel Stone is the Oak Cliff editor. Email rstone@advocatemag.com or follow twitter.com/advocate_oc.                                     

One Comment

  1. Kathikibbel December 22, 2011 at 7:26 AM

    Can’t wait to taste his cooking again!!!  Been missing his special touch. 

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