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Stephan Pyles

  • New Tastes from Texas
    • Categories: Restaurants & celebrity chefs; American
    • ISBN: 9780609804971 Paperback (United States) 10/5/1999
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  • New Tastes from Texas
    • Categories: Restaurants & celebrity chefs; American
    • ISBN: 9780609803325 Paperback (United States) 7/28/1998
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  • The New Texas Cuisine
    • Categories: Restaurants & celebrity chefs; American South
    • ISBN: 9780385423366 Hardcover (United States) 12/1/1998
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  • Southwestern Vegetarian
    • Categories: Vegetarian
    • ISBN: 9780609601181 Hardcover (United States) 1/25/2001
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  • Tamales
    • Categories: Restaurants & celebrity chefs; American; Mexican
    • ISBN: 9780028613277 Hardcover (United States) 12/19/1997
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  • Tamales
    • Categories: Restaurants & celebrity chefs; American; Mexican
    • ISBN: 9780764525674 Paperback (United States) 3/21/2003
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Biography

Stephan Pyles, a 5th generation Texan and founding father of Southwestern Cuisine, is a celebrated chef, cookbook author, philanthropist, and educator. He has created 23 restaurants in 6 cities over the past 32 years, including Routh Street Café, Baby Routh, Star Canyon, Stephan Pyles, Samar, Stampede 66 and Flora Street Café.

Pyles was first introduced to the restaurant industry at an early age, bussing tables and chopping vegetables at his family’s Truck Stop Café in Big Spring, Texas. After studying music at Texas A & M University, his music career was sidetracked by a life-changing trip to France where he experienced haute cuisine for the first time. A few years later, his big break came when he was invited to The Great Chefs of France Cooking School at the Mondavi Winery, where he served as Chef’s Assistant and worked with Michelin 3-star chefs of the day such as Michel Guerard, Jean and Pierre Troigros, Alain Chapel, Paul Bocuse and Gaston LeNotre. There he met and worked closely with Julia Child and continued a warm friendship with her until her death.

Pyles was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into The Beard Foundation’s Who’s Who of Food and Wine in America. In addition to his wins, Chef Pyles has been nominated another 12 times by the Beard Foundation for Outstanding Chef in America and has had 6 restaurants that were finalists for Best New Restaurant in America. He has cooked for dignitaries and celebrities world-wide including 6 American presidents, 7 First Ladies, Mikhail Gorbachev, and Her Majesty, Queen Elizabeth ll. He has been named Chef of the Year by the Dallas Morning News, D Magazine, the Dallas Observer and the Dallas Voice.

Bon Appetit magazine has credited Pyles with “almost single-handedly changing the cooking scene in Texas” while the New York Times called him “an absolute genius in the kitchen”. Chef Pyles was named Esquire Magazine’s Chef of the Year, and Texas Monthly once named him one of the 20 most influential Texans of the year. He has authored four highly successful cookbooks and hosted two seasons of the Emmy-award winning PBS series New Tastes from Texas. In 2017, he was only the 10th chef be inducted into Nation’s Restaurant News’ Menu Masters Hall of Fame, joining the ranks of Wolfgang Puck, Paul Prudhomme, Jeremiah Tower, Daniel Boulud, and Jose Andres.

In January of 2020, Chef Pyles transitioned from restaurant ownership and operations to consulting, License Agreements and organizing culinary tours around the world.

A tireless philanthropist, Pyles is a founding board member of Share Our Strength, America’s largest hunger relief organization and is a recipient of the organization’s Humanitarian of the Year Award for his work with their No Kid Hungry Campaign. He is a life board member of the North Texas Food Bank and has served on the board of Goodwill Industries and The Art Institute. He co-founded The Hunger Link, Dallas’ perishable food program that acts as a conduit between restaurants and hotels and ministries and soup kitchens. Through his Stephan Pyles Culinary Scholarship, he has awarded $250,000 to culinary students in Texas.