One of the Best Chefs In South Florida Reveals Her Secret Sauce!
One of the Best Chefs In South Florida Reveals Her Secret Sauce!
Executive Chef Dallas Wynne Carves New Paths at The Butcher’s Club by Jeremy Ford at the luxurious PGA National Resort
A Culinary Awakening in Palm City
Born and raised in Palm City, Florida—Dallas Wynne's journey into the gastronomic world began in her childhood kitchen, alongside her mother. This early introduction to cooking sparked a passion that led her to recognize her culinary calling during her senior year of high school, ultimately steering her towards a professional career in the kitchen.
From High School to Culinary School
Dallas’s culinary ambitions took a more concrete shape when she opted to attend Johnson & Wales University in North Miami, where she earned an Associate's degree in Culinary Arts followed by a Bachelor's in Food Service Management. Fresh out of high school and new to Miami, Wynne quickly seized an opportunity that set the course for her future—a chance to work under the celebrated chef Michael Schwartz at Harry’s Pizzeria and later, Michael's Genuine Food & Drink.
Early Career and Mentorship
During her formative years under Schwartz, Wynne was deeply influenced by the rigorous standards and creative environment she found herself in. Her move to Michael’s Genuine marked a significant turning point, where she worked under the tutelage of pastry chef Hedy Goldsmith. It was here that Wynne developed a keen interest in pastry, despite initial reservations about the specialization. Goldsmith's guidance was pivotal, helping Wynne hone a craft that would define much of her career.
Rising Through the Ranks
By the age of 21, Wynne had already ascended to the role of Executive Pastry Chef at Ariete, a new venture by chef Michael Beltran. This role was not just a job but a test of her ability to lead a team and manage a high-pressure kitchen environment. Her success here paved the way to her next big challenge at Stubborn Seed, where she opened the restaurant as the Executive Pastry Chef alongside Jeremy Ford, a recent 'Top Chef' winner. The collaboration was fruitful, pushing the boundaries of culinary arts in Miami and earning Wynne critical acclaim, including the title of Best Pastry Chef from Miami New Times in 2019.
A Culinary Philosophy Rooted in Passion and Innovation
Throughout the podcast, Wynne's philosophy towards food and kitchen management comes across clearly—she values creativity, teamwork, and a relentless pursuit of quality. These principles were evident as she discussed her approach to creating signature dishes, like her famous snickerdoodle cookies, and her focus on ensuring every dish meets the high standards expected at PGA National Resort’s The Butcher’s Club.
Navigating Changes and New Opportunities
Despite her success, Wynne’s journey wasn’t without its challenges. The culinary landscape is as much about change as it is about tradition, and Wynne navigated these changes by transitioning through various esteemed kitchens. Her return to work with Jeremy Ford at The Butcher’s Club was a testament to the lasting professional relationships she's cultivated—relationships based on mutual respect and shared culinary passion.
Looking Ahead: Future Aspirations and Culinary Projects
Looking forward, Wynne is excited about the opportunities to continue growing and evolving. Her plans involve not only refining her craft but also participating in new projects that push the envelope of traditional dining experiences, including potential farm-to-table initiatives mentioned by Jeremy Ford.
A Source of Inspiration
Dallas Wynne's story is not just about her accolades or the prestigious kitchens she's helmed—it's about her relentless pursuit of culinary excellence and her commitment to inspiring the next generation of chefs. Her advice to young culinarians is heartfelt and pragmatic—embrace every opportunity, learn continuously, and don’t fear making mistakes, for they are often the best teachers.
A Culinary Force to Reckon With
In her interview on Chef AF, Dallas Wynne presented herself as more than just a chef; she's a visionary who respects her roots while eagerly anticipating the future of cooking. Her journey from a small-town girl to a culinary innovator continues to inspire and resonate with everyone who dreams of a life in the culinary world. As she crafts her next chapter, the culinary community watches, ready to savor every flavor she brings to the table.
Wrapping up the conversation with Dallas, I’m struck by the resilience and passion she embodies—a testament to the spirit that defines the culinary greats. Her journey from a quiet town in Florida to the kitchens of Miami’s top restaurants showcases a powerful blend of talent, tenacity, and the willingness to leap into new challenges. Her story underscores the importance of mentorship, a love for the craft, and the continuous pursuit of excellence. Her progression from a young cook to a celebrated chef reminds us all that with passion and hard work, the boundaries of culinary arts are limitless. Dallas’s narrative is not just inspiring for those in the culinary field but for anyone aspiring to master their craft and make their mark.
The Butcher’s Club | Coconut Prawns with Green Papaya Salad
Green Papaya Salad Dressing
¾ cup Palm Sugar
¾ cup Fish Sauce
½ cup Lime Juice
1 tsp Tamarind Pulp
Combine all ingredients in mixing bowl and whisk until palm sugar has dissolved.
Papaya Salad
1 cup Julienned Green Papaya
½ cup Julienned Carrot
¼ cup Julienned Red Onion
¼ cup Julienned Red Bell Pepper
1/8 cup Chopped Cilantro
Mix together all ingredients for papaya salad and shock in ice water. Strain from ice water and combine along with ¼ cup of the Green Papaya Dressing right before serving.
Coconut Prawns
1 cup Panko Bread Crumbs
1 cup Shredded Unsweetened Coconut
½ tsp Kosher Salt
1 tsp Microplaned Lime Zest
3 whole eggs
1 tbsp Coco Lopez (optional)
Marinade
1 13oz can Coconut Milk
½ cup Lime Juice
2 tbsp Light Brown Sugar
12 Large Shrimp Or Prawns
Dredge:
1 cup AP Flour
1 tbsp Smoked Paprika
1 tsp Kosher Salt
1 tsp Ground Black Pepper
Combine coconut milk, lime juice, light brown sugar and mix until sugar is dissolved. Clean and butterfly shrimp or prawns and then marinate in coconut mixture overnight or for at least 4 hours. After marinating remove from mixture and pat dry. In a bowl combine AP Flour, smoked paprika, kosher salt and black pepper and whisk to evenly distribute spices. In a separate bowl whisk three eggs and add 1 tbsp of water to thin. In a third bowl combine shredded coconut, panko, salt, and lime zest. Start by evenly coating shrimp in flour mixture, then egg and ending in panko mixture.
After breading fry shrimp in canola oil mixture at @350F for 6-8 minutes or until golden brown. Season right out of fryer with kosher salt and lime zest Optional toss with 1 tbsp Coco Lopez. Garnish with cilantro, mint basil and serve with a lime cheek and orange marmalade.
Serve over green papaya salad.
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