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Tim Byres, Chef/Owner

Chef Tim Byres

"Best Chefs" in DFW for 2010

Leslie Brenner, Food Critic for The Dallas Morning News

"Ten Best Restaurant Dishes in America"

Food & Wine Magazine, December 2010

Tim Byres is co-owner and Chef of Dallas' acclaimed restaurant, SMOKE. Returning to his roots and the basics of his culinary education, Tim pulled from his experiences of growing up in California, the traditions of the old-world kitchens in Belgium and the front-porch folklore and backyard bar-b-que recipes he found on his recent travels across the U.S. SMOKE is known for it's slow-smoked meats, family-style entertaining and old-school cooking handcrafted from scratch.

Byres made a life changing decision when he decided to open SMOKE. He wanted to be true to himself as well as his cooking. Byres follows a "back to basics" approach by aspiring to serve all-natural and hormone-free meats, in turn building relationships with independent farms whenever possible. He stresses the importance of seasonal food education by growing his own vegetables in the garden behind SMOKE. These principals have influenced the local and regional community of Texas. Byres has been asked to speak by leaders in the environmentally sustainable community in reference to his "bloom where you are planted" approach to cooking with what is available to us both locally and regionally. The team at SMOKE seeks to adhere to the fundamentals in life – be real, be honest and be genuine. As Byres puts it, "it's not what you do, it's how you do it."

Before SMOKE: Pacific Time (Miami, Fl), US Embassy (Brussels, Belgium), The Rosewood's Mansion on Turtle Creek (Dallas,TX) and Stephan Pyles (Dallas, TX).

Current Community Projects

Chefs Move To Schools Project – "Bloom Where You Are Planted" 2010/2011

Byres is one of only two chefs in Dallas invited to participate in the launch of First Lady Michelle Obama's national campaign to raise awareness in schools across the country about how food plays an important role in healthy lifestyles. The program is an opportunity for celebrity chefs around the country to adopt a local school to help solve the childhood obesity epidemic within a generation. "Chefs Move to Schools" will pair chefs with schools in their communities to bring fun to fruits and vegetables, and teach kids about food, nutrition and cooking in an engaging way. And by working with school food service employees, administrators and teachers -- chefs can help deliver these messages from the cafeteria to the classroom.

Byres adopted a Dallas school, James Hogg Elementary for his "Bloom Where You Are Planted" Project. Bringing on a group of volunteers such as fitness experts, gardeners, local farmers, nutritionists and more to work with the students at James Hogg, The SMOKE Team is sure to make a lasting impression on these children in building a foundation for the rest of their lives.

48 NIGHTS (a guerilla restaurant in Dallas, Texas benefiting The Mass Task Care Force) January 2010 – August 2010

Dallas area restaurateurs Christopher Jeffers, Chris Zielke and acclaimed Chef Tim Byres, together with 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), present 48 nights @ SYLVAN | THIRTY; proceeds from which benefit the efforts of the Mass Care Task Force to increase North Texas' level of disaster preparedness.

The restaurant is open for six months only, on Mondays and Tuesdays of each week. Located in a small building on SYLVAN | THIRTY, with seating for approximately 30 people, it is hoped that the prix-fixe menus will afford at least $1,000 per night for the cause totaling around $50,000 which will be matched dollar for dollar by The Communities Foundation of Texas.

James Beard House Dinner, NYC - The James Beard Foundation – May 2010

Chef Tim Byres participated in this very exclusive, invitation-only charity chef event entitled, "Sensational Springtime BBQ".

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a "performance space" for visiting chefs.

Cookin' in the Blue Grass Celebrity Chef Dinner Series – The James Beard Foundation– October 2010

Lexington, Kentucky, the heart of the Bluegrass will host a world class culinary extravaganza, Cookin' in the Blue Grass Celebrity Chef Dinner Series, staged at the historic Farmhouse during the 2010 Alltech FEI World Equestrian Games to be held at the Kentucky Horse Park September 25th through October 10th. Making a historical mark in several ways, this is the first time the Equestrian Games have been held outside of Europe on United States soil and this unique Celebrity Chef Culinary Series rivals any event of its nature to be held in 2010.

The event on October 1st was a James Beard House inspired Dinner featuring Chefs Tim Byres (Dallas), Marc Vetri (Philadelphia) & Eric Fowler (Lexington) who collaborated on a menu promoting Kentucky Proud Farm Products. Kentucky Proud's goals are to increase farm income and generate economic development. Agriculture and agriculture related industries in Kentucky accounted for $42.1 billion in economic output and more than 270,000 jobs in 2007 according to a University of Kentucky study.

No Kid Hungry™ - Share Our Strength – Present


This year, funds raised through Taste of the Nation will support No Kid Hungry™, Share Our Strength's campaign to end childhood hunger in America by 2015, as well as selected international efforts.

Burgers & Burgundy Celebrity Chef Event Benefitting DIFFA – October 2010

Eleven celebrity chefs joined together on the rooftop deck at The House in Victory Park, Friday, October 15 for the second annual Burgers & Burgundy event benefitting The Design Industries Foundation Fighting AIDS: DIFFA. Their mission: serve up their best burger to raise funds for the Foundation which for over 20 years has been instrumental in raising money to directly help those living with HIV and AIDS.

DIFFA plays a major part in HIV/AIDS funding, awareness and prevention education in the North Texas area, having granted over $4.5 million dollars since 1988. The Dallas chapter is the Foundation's largest and most successful in the country and has made significant financial contributions to AIDS Service Organizations in the North Texas area.

16th Annual Farmers Market Friends Hoedown – November 2010

Each year, the Friends host an annual "Hoedown" which is the Dallas Farmers Market largest fundraiser. In partnership with the Texas Department of Agriculture's program "Go Texan", farmers from around the state donate ingredients that are used by local celebrity chefs to create unique and delicious samplings for event participants. In addition, local Specialty food producers sample products from cheese to salsa to tapenades and dips. To round out the experience, local wineries contribute wine, and local artisans bring their products. This year's event was held in early November. The event honors the Market's rich heritage while anticipating a thriving future.

2010 Tenth Anniversary
Stephan Pyles Scholarship Cook-off – November 2010

This scholarship challenge fosters the drive, passion and imagination in student chefs, thus furthering Texas' great culinary legacy. It is challenging, demanding and requires skill, imagination and drive. Now in its tenth year, the competition is rotated between culinary schools throughout the state and is judged by a number of Texas chefs and culinary experts each year, including Chef Pyles.

The scholarship is funded through the Stephan Pyles Celebrity Chef Dinner each year held each November in Dallas at Stephan's flagship restaurant. Chef Byres was honored to help out such a great cause and be cooking again with his old friend and mentor.