Taylor Kearney


When Taylor Kearney was 13 years old, he got his first job washing dishes at a barbecue restaurant his brother managed, which led to kitchen jobs at other places around town.

Since culinary school at The Art Institute of Dallas, Chef Kearney has traveled the world to work with some of the industry’s best, including Charlie Palmer, Thomas Keller and Anne-Sophie Pic. Upon his return to Dallas, he joined the team at Restaurant AVA as Chef de Cuisine and opened the company’s sister establishment, Boulevardier. Leaving the group, Chef Kearney moved back to New York to help a friend open his flagship restaurant. 

Chef Kearney then returned to Dallas to run Nick and Sam’s Steakhouse. After three years with Nick and Sam’s, the Front Room Tavern, Hotel Lumen’s eatery, welcomed Chef Kearney to head up their kitchen.  He introduced a new menu, catered fabulous events and cured his own meats. In June, Chef Kearney moved his talents to the much-anticipated Cedar Grove and featured his own farm-to-table menu.

Chef Kearney continued to oversee kitchen operations of NL Group’s restaurants before accepting the Executive Chef position at the Dallas landmark Dakota’s Steakhouse in April 2018.

Chris Farber


Chris Farber has over twenty-five years of experience in the restaurant industry. 

Farber began his career as a dishwasher in 1993 in Louisiana and has worked his way up as an experienced server, bartender, manager and now General Manager. Farber worked at the famous Commander’s Palace and opened restaurants all over the country for Copeland’s of New Orleans.

In 2005 after Hurricane Katrina, he relocated to New York to live with his sister and start anew.  Farber served at Del Frisco’s New York, the highest grossing steak house in the country, then was promoted to bar manager. Farber has worked for Del Frisco’s Restaurant group for twelve years and at six different locations.

In April 2018, Dakota’s Steakhouse in downtown Dallas named Chris Farber as their new General Manager.  Farber greets each challenge as an opportunity to grow and is thrilled to be a part of the Dakota’s team. Farber strives to provide genuine hospitality and superior service to his guests.