Chef Blythe Beck Creates Rich Sexy New American Cuisine
Dallas, Texas based acclaimed chef Blythe Beck is known for both her passion for food and passion for life. The executive chef of Central 214 restaurant and star of the Oxygen reality show, “The Naughty Kitchen with Chef Blythe Beck,” which premiered in September of 2009, creates rich, inviting “sexy new American cuisine” that she describes as “the food you grew up on, only I make it naughty.”
(Image of Chef Blythe Beck — Pictured: Blythe Beck — Oxygen Photo: Scott Shafer – All Rights Reserved)
With her engaging wit, earthy zest, and cayenne-red hair, Beck’s recognizable dishes not only please the eye and the palate, but also warm the heart.
For Beck, every meal is a life-sharing event and she takes care to ensure diners feel both welcomed and “loved on,” with her food celebrating the good times and bringing comfort when times are sad.
Among her signature modern takes on classic dishes at Central 214: shrimp and cayenne deviled eggs; crispy fried prosciutto-wrapped cheddar cheese with spicy avocado and apple barbeque sauce; herb-stuffed pork chops with apple sweet potato hash mustard sauce; chicken fried kobe steak with buttered whipped potatoes with slow braised mustard greens and red-eye gravy; mini house-smoked dry-rubbed ribs; and Central 214 sticky buns with naughty nuts and maple bourbon ice cream.
The feisty native Texan launched her career in Dallas restaurants, including the famed Mansion on Turtle Creek.
Beck first became interested in the culinary arts while pursuing a public relations degree at Xavier University in Cincinnati, Ohio, and a part-time job at the Cooker restaurant changed the direction of her life.
She took a leave of absence from Xavier, and after extended stays in England, Switzerland, France, and Italy, found she was more committed than ever to her new career goal. She returned to complete a degree in Hotel Restaurant Management at the University of North Texas (UNT).
While studying at UNT, Beck completed an internship at the Mansion on Turtle Creek. Upon graduation, she accepted the coveted position of Apprentice to renowned chef Dean Fearing.
During her four-year tenure at the Mansion, she moved quickly through the ranks, developing her skill and determination to produce unique dishes of the finest quality. In October 2004, restaurateur Hector Garcia tapped Beck to become sous chef at his new restaurant, Hector’s on Henderson.
In January 2006, she was promoted to executive chef, a position from which she stepped to the forefront of modern cuisine. Beck accepted the position as executive chef at the four-star Central 214 restaurant at Hotel Palomar Dallas in early 2009.
Beck participates regularly in events for the Texas State Fair, as well as Savor Dallas, A Taste of Dallas and the Farmer’s Market Hoedown. She is also a member of the prestigious Dallas Morning News Wine Panel.
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November 2nd, 2009 at 4:15 pm
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