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Q & A

Chrystof Syre


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.”

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.

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.

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!

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.

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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