Dallas Morning News
For most chefs, being on the vanguard of the creation of a new genre would be accomplishment enough. Not for Stephan Pyles, without whom it’s impossible to speak of Modern Texas cuisine. Less than two years after debuting Stampede 66, where he has exuberantly re-imagined Lone Star cooking, he opened San Salvaje, celebrating — and reinventing — the flavors of Latin America. The sheer imagination and creativity involved are simply breathtaking…
With his incredible energy, boundless creativity and outstanding leadership — for clearly he has excellent teams helping to execute his visions — chef Pyles continues to be a superstar of the Dallas dining scene…