Formerly of Textile, and now interim cook at Yelapa Mexicana, Dax McAnear will be leaving Houston at the end of March. We sat down with him to talk about his future, his past cooking experiences, and Houston.
Eating Our Words: Where have you cooked before Textile and Yelapa?
Dax McAnear: Well, 17, where we all started, then I was a sous chef at Benjy's in Rice Village, where I met my fiancée. After that I moved into an executive chef position at Beaver's, then I was off to Textile. I am only going to be at Yelapa until the end of March, so come say hi while I am there. After that I am moving to San Francisco to cook.
EOW: What are your personal goals for the move to San Francisco?
DM: I'm living the dream, guys! I plan on building up my culinary presence and hope to work my way up to executive chef out there. My own kitchen is the ultimate goal, of course.
EOW: Do you feel Houston was a good starting point for your culinary career?
DM: Houston has been very good to me. Only here could you have the opportunity to be a sous chef at 17 years old, and I have only moved up from there. I hope to take what I have learned here in Houston and expand on it in San Francisco. I want to learn more about my trade.
EOW: Have you spent time in San Francisco prior to the big move?
DM: My fiancée Molly and I wanted to move somewhere, and we visited a few cities. San Francisco stood out because you still have the city feel, but just outside you also have farmland and Napa Valley. Molly and I are really interested in wine, so that helped make the decision easier. Prior to the move, we have only been to San Francisco once, but we knew it was the next step in our life together.
Check back tomorrow as we chat Dax up about his helping hand at Yelapa and the restaurants in Houston he likes.