Submitted by Rick's Chophouse
Chef Bevins’ most recent experience was at Craft Dallas, the dining room at the W Dallas Victory hotel, where he worked under Chef Tom Colicchio. However, Bevins’ culinary roots stem back to his childhood, where early lessons on how to grow, hunt and prepare food forged his deep-seated love of cooking. While growing up in Southeastern Kentucky, Bevins was tutored in preserving fruits, cooking with the seasons and the importance of utilizing everything the garden and farm has to offer. His work with Chefs Chris Ward, George Brown, Marc Cassel, and most recently Colicchio, will bring great depth and culinary perspective in this new role.
“Tim will bring new innovation to the restaurants’ menus while maintaining our commitment to using
great ingredients and remembering our roots,” said Rick Wells, co-owner of the restaurants. “Tim’s rich culinary experiences will allow us to maintain the food culture we’ve grown in McKinney and explore additional opportunities as well.”
Bevins’ first move is the appointment of Andrea Rowland, a graduate of Southern Methodist University and also formerly of Craft Dallas. She will lead the culinary team at Sauce on the Square as chef de cuisine, an Italian home kitchen in the heart of downtown McKinney.
For more information, visit RicksChophouse.com or Facebook.com/RicksChophouse, Sauceonthesquare.com or Facebook.com/SauceontheSquare. Also, visit GrottoLive.com or facebook.com/GrottoLive