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Recently Named one of the Best Chefs in DFW by The Dallas Morning News
Over the course of his 16-year culinary career, Executive Chef André Natera has developed a food philosophy which points to his affinity for a fresh approach to cooking - if it grows together, it goes together. This ideology makes Chef Natera a natural fit at The Fairmont Dallas. Chef Natera's new menus are a product of refined flavors that are familiar and enjoyable, creating a pleasant surprise for the palate. Fresh taste hails from the 3,000-square-foot garden located on the hotel's terrace level where herbs, spices and numerous fruits and vegetables are tended to by Chef Natera and the culinary staff. He tends to each herb, spice and vegetable individually and finds a way to use them to really magnify the distinctive flavors in his dishes.
In addition to top honors from Le Cordon Bleu School of Culinary Arts Portland, Chef Natera continued his culinary education through the years with various food certification programs, including a Techniques of Healthy Cooking program in St. Helena, Calif. It was during the time that he lived in California that the fresh market concept began to shape his culinary philosophy. He draws inspiration from Mother Nature, which he refers to as "the true work horse in the kitchen." Fresh, simple and approachable in each of his dishes are what he wants to resonate with people and with their palates.
The opportunity to procure a vast amount of locally sourced ingredients is a motivating factor for Chef Natera to establish relationships with local purveyors and farmers. He recognizes that local purveyors can provide him with more than just ingredients - he can learn from them about new unfamiliar products and about the current landscape of produce. He also received the Dallas Food & Wine Festival Rising Star Chef award in 2003. Chef Natera's personal interests include studying Eastern philosophy and Taoism, which influence his culinary philosophy. He likens his interest in Taoism to the fact that the study is all about respecting nature, keeping things simple and not overcomplicating thing in life, which is, in general, his approach to food.