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Q & A

Chrystof Syre

FOUR SEASONS RESORT AND CLUB DALLAS AT LAS COLINAS

Chef Christof Syré is Executive Chef of Four Seasons Resort and Club Dallas at Las Colinas whose parents are third-generation restaurateurs who own a fine-dining spot that’s been in the family for 120 years. “Cooking puts airplanes in my stomach!” he says, with a buoyancy that plays well in cooking classes and on frequent television appearances. Maintaining similar enthusiasm through a 58-person staff is not without challenges, of course: “I don’t want people who are after money. I want those who see fireworks when they experience flavor combinations.”
1

What's the first dish you remember cooking?

Hollandaise! My dad has been a chef for over 45 years. When I was little, my mom used to send me with the ingredients to my Dad's hotel kitchen. It was the most impressive experience for me. I was positioned on a small step stool right next to the stove and had to whip the eggs. This was priceless for me.
2

What Prep To You Hate To Do? Love To Do?

While I love to prepare fish and simply grill it, I hate to gut and scale it. Salmon and tuna jaws are my favorite, along with a simple dipping sauce.
3

What food is your guilty pleasure?

Right now, I die for Ferrero Rocher Chocolate Balls. I place them into the freezer the day before and eat them at night, frozen. Yummy!
4

If You Weren’t A Chef What Occupation Would You Like To Try And Why?

Tough question. There is nothing I'd rather do but I guess something along the line of renovating and refurbishing houses. I could have had a reality show on HGTV for sure! I find peace in changing things up and restructuring.
5

What Or Who Inspires Your Culinary Creativity And Why?

My dad has always inspired me for all the years I have been in the business. Even today when I cook food I often close my eyes and imagine my Dad's approval.

"I am excited to trade in my cowboy boots for a pair of flip flops and sunglasses and enjoy the beauty of Hawaii Island. I look forward to bringing the flair and flavors of Texas to Hawaii. "

"It will be an exciting event preparing Hawaiian food offerings with a Texas twist! The atmosphere is much different working at a resort in Texas, so I look forward to mixing and mingling with guests from an island resort."

" Also, I can't wait to learn about the different cultures and sustainability of the local products offered on the Island. Hualalai, here I come!"

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