Four Seasons Resort and Club Dallas at Las Colinas appoints Chris Dikovics as new Chef de Cuisine

Chris Dikovics
Chris Dikovics

Four Seasons Resort and Club Dallas at Las Colinas announces the appointment of Chris Dikovics as the new Chef de Cuisine, effective August 2022. His resume includes working in well-known restaurants alongside celebrated chefs, notably Jean-Georges Vongerichten, Thomas Keller and Major Food Group’s Carbone, and promises exciting enhancements to the already upscale dining experiences at Texas’ original luxury resort.

Sharpened by the legendary steakhouse of New York City, Dikovics brings a wealth of knowledge and skill to the Resort’s signature restaurant. “The Executive Chef and I share the same vision for LAW as a modern, contemporary steakhouse that is keenly focused on the highest quality beef and cuts from our neighbourhood,” he explains. “Our goal is to elevate the menu by turning classics into composed dishes that blend flavours, textures, and appearances, yet are light enough that guests will be looking forward to the next course.”

Dikovics’ focus on composition goes beyond steak at LAW, which is named for serving bold flavours inspired by the land, air and water of Texas. His responsibilities also include shaping the menus for OUTLAW Taproom, the Resort’s indoor/outdoor saloon-style bar celebrating Texas musical legends; seasonal Agave Bar & Grill, with American favourites fashioned for sun and shade worshippers to enjoy poolside; and the 24-hour in-room dining program. Lighter, more composed, and beautifully presented dishes are steady themes throughout, created from hyper-seasonal ingredients from Texas when possible.

Born and raised in New Jersey, the son of a tax accountant for The New York Times, Dikovics attended the same university where his mother worked to study hotel and restaurant management. However, he quickly realized that a career in the front-of-the-house was not for him. “I was more drawn to the artistic side of restaurants.”

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Unable to afford culinary school, he transferred to a culinary program at a local community college. There, his knowledge of cooking grew, but his infatuation with Manhattan began after a friend moved to the Big Apple and began working as a chef in New York City.

He quickly worked his way up at some of the most distinguished restaurants in the city including Jean-Georges along Central Park and ABC Kitchen, both by Jean-Georges Vongerichten, as well as The Pool and The Grill in the Seagram Building, and Carbone New York, both part of Major Food Group. His time at the latter marked a major career turning point when renowned Chef Mario Carbone promoted Dikovics to executive sous chef in January 2020.

Just months after his promotion, Carbone suspended operations due to the global pandemic like so many restaurants in New York. Dikovics took on other assignments including becoming a private chef for celebrity rapper Drake and working in Thomas Keller’s Per Se before taking his talents to the Fairmont Hotel in Austin, Texas. He was tapped for the opening of Carbone Dallas just one year later.

However, the allure of luxury hospitality led him to Four Seasons Resort and Club Dallas at Las Colinas. He joins the skilled culinary leadership team including Executive Chef Tony France and Executive Pastry Chef Yudith Bustos.

Tags: Chef de Cuisine, Dallas, Four Seasons


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