Pass the Toque

Chefs are making moves around Fort Worth, with several established restaurants welcoming new faces to their kitchens.

One of those chefs is Anthony Felli, who moved from Del Frisco’s to become executive chef at upscale seafood restaurant Waters. Felli, who won Fort Worth, Texas magazine’s Top Chef competition in 2013, is planning some updates to the menu, as the restaurant finishes up a move from West Seventh to Sundance Square. The Sundance Square location is expected to open in early 2017. Back at Del Frisco’s, the former chef of Sullivan’s Steakhouse in Seattle, Zach Martinez, will take over Felli’s role.

Meanwhile, the Kimbell Art Museum hired former Swiss Pastry Shop executive chef Peter Kreidler to become the new manager of food services. Kreidler takes the place of Shelby Schafer, who retired after more than 30 years in the position. As manager of food services, Kreidler is in charge of the museum’s Buffet Restaurant and all dining operations. Former Billy Bob’s sous chef Kevin Fuller stepped in at Kreidler’s role at the Swiss Pastry Shop.

Texas Bleu Steakhouse, too, has a new chef – but certainly not one that’s new to the area. Former Max’s Wine Dive chef Stefon Rishel and his signature mohawk are returning to head Texas Bleu after a short stint at 51fifteen Cuisine & Cocktails in Houston. Rishel, too, won Fort Worth, Texas magazine’s Top Chef competition in 2015.