Executive Chef

Auberge Resorts•Highland Park, TX

About The Position

Auberge Resorts Collection is seeking an exceptional and visionary Executive Chef to lead the culinary program at The Knox, an urban flagship redefining the Dallas dining landscape. Set within one of the city’s most dynamic live-work-play neighborhoods, The Knox will serve as the anchor of the community. Featuring four distinctive venues—from the Champagne-forward Drawing Room & Terrace to the sultry Fringe Club. The Knox will offer a refined yet inviting, all-day dining ecosystem unlike any other in Texas. This inaugural Executive Chef will bring a world-class culinary pedigree, impeccable leadership presence, and a creative voice that resonates with authenticity and sophistication. They will define the flavor, rhythm, and soul of The Knox, translating Auberge’s epicurean, design-led, and locally inspired philosophy into memorable, high-impact dining experiences that establish The Knox as Dallas’ premier culinary destination. A strong and inspiring leader, this individual will bring the vision, discipline, and presence needed to guide a talented team and deliver excellence across every venue, balancing creativity with consistency, and artistry with performance. Their style will reflect both European finesse and fundamentals, grounded in classical technique and craftsmanship, while celebrating the warmth, approachability, and community spirit that define Texas hospitality.

Requirements

Exceptional Culinary Pedigree – Graduate of a leading culinary institution and mentored by renowned chefs, with experience spanning fine dining, luxury hotels, and lifestyle-driven restaurants.
Proven F&B Leadership – Successful track record leading acclaimed, multi-venue programs known for excellence, creativity, and operational performance..
Creative Visionary – Distinct culinary point of view with global perspective.
Texas Influence – Deep appreciation for regional ingredients, purveyors, and the culture of Texas hospitality, interpreted through a modern lens.
Public Presence and Brand Representation – A respected, confident personality who can serve as the culinary face of The Knox and Auberge. Visible in media, events, and community partnerships.
Culture Champion – Builds strong, motivated teams through respect, collaboration, and clear standards of excellence.
Operational Expertise – Skilled in menu engineering, cost control, sourcing, and kitchen systems that align creativity with business results.
Education: Graduate of a leading culinary institution or equivalent professional experience.
Experience: 10+ years of progressive culinary leadership experience, including prior Executive Chef roles in luxury hotels, private clubs, or destination restaurants.
Proven record of creating and leading multi-venue dining programs that combine artistry with operational performance.
Deep understanding of European technique and finesse, balanced by modern creativity and local sensibility.
Demonstrated ability to build and mentor high-performing culinary teams that embody Auberge’s culture of gracious professionalism.
Strong financial and operational acumen, with experience in budgeting, cost control, and systems management.
Polished communicator and confident brand representative—comfortable engaging with media, guests, and partners.
Deep appreciation for community connection and approachability, ensuring the culinary experience resonates with both locals and travelers.

Responsibilities

Lead all culinary pre-opening initiatives across The Knox’s venues, from kitchen design and team recruitment to menu creation and training.
Collaborate closely with Auberge’s culinary leadership and property Food & Beverage Director to translate the epicurean positioning into cohesive, elevated menus.
Curate partnerships with local purveyors, farmers, and artisans who reflect our commitment to quality, sustainability, and community connection.
Establish kitchen systems, recipe libraries, and presentation standards that reflect Auberge’s dedication to craftsmanship and detail.
Direct daily kitchen operations across all venues, including Drawing Room & Terrace, Main Dining Room & Leather Bar, The Fringe Club, The Pool Bar, In-Room Dining, and Private Events.
Maintain excellence in menu engineering, cost management, sourcing, and culinary execution.
Drive consistency, efficiency, and profitability while protecting the creative integrity of each outlet.
Ensure seamless collaboration between culinary, beverage, and service teams to deliver an integrated guest experience.
Develop seasonal activations, tasting events, and collaborations that highlight Dallas’ evolving culinary and creative scene.
Represent The Knox and Auberge at media, community, and industry events as a culinary ambassador.
Partner with Marketing and PR to build awareness and storytelling around The Knox’s culinary identity.