Never one to shy away from controversy or the limelight, renown Chef John Tesar’s life choices are just as daring and bold as his cuisine. The four-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant specializes in modern American cuisine prepared with authentic European techniques, served up to his legion of fans who flock to his Dallas-based steakhouse – Knife. Tesar’s no-nonsense personality and sharp culinary perspective have garnered high-profile acclaim throughout his 20+ year career including national nods from Esquire (named to “Best New Restaurants” for two consecutive years), Food & Wine, New York Magazine, The New York Times, appearances on “The Today Show,” “The Early Show” and winning the inaugural season of the Food Network’s “Extreme Chef.”

Tesar opened Knife, located at the Highland Dallas hotel, to critical acclaim in May 2014. A reinvention of the steakhouse experience, the chef-driven restaurant features all-natural born and raised Texas beef, pork and lamb in dry-aged prime cuts and specialty cuts such as chuck flap, beef tongue and Akaushi beef. Named one of Eater National’s “Most Anticipated Openings,” Esquire magazine’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016 and featured on Esquire Network’s “Restaurant Revolution,” Knife is Tesar’s revolutionary steakhouse vision realized.