Chef Lance McWhorter was raised in the restaurant industry, beginning his culinary journey at the age of 13 as a dishwasher in a busy tourist town diner. During his service in the US Army, US Navy, as well as a high threat security contractor in the Middle East, he traveled to almost 40 different countries, using the exposure to so many different cultures and cuisines to nurture his true passion, cooking.
After retirement from public service, Chef Lance returned to his passion, attending the Auguste Escoffier School of Culinary Arts, later finding his place as a Chef at several successful restaurants in the Texas Hill Country, and as the Executive Chef of the much celebrated Jefferson Texas restaurant Mcgarity's Saloon. His recent return to his hometown of Dallas has seen him as the Executive Sous Chef at SĒR steakhouse in the Hilton Anatole and currently as the Grill Chef at the James Beard nominated, Design District restaurant FT33, under Chef Matt McCallister.
Chef Lance believes in sustainable cooking practices, and in featuring as many seasonal, farm to table, and locally sourced ingredients as possible. A self proclaimed “Steak Aficionado”, he has spent the better part of the last 5 years in pursuit of methods and techniques to prepare the perfect steak, even attending the Texas A&M Beef 706 short course and Pasture and Livestock Management workshop to gain a better understanding of what makes Beef even better!
As the Executive Chef and Brand Ambassador for Texas Craft Wagyu he is greatly looking forward to teaching our customers how to do the same at home!