#ABACUS DALLAS GALLERY PRIVATE DINING SERIES#

Over the years, Rathbun’s flourishing concepts in restaurants, catering operations, and event hospitality have generated high demand for celebrity chef appearances. He also continues to operate a sizable catering business which is now known as Catering by Chef Kent Rathbun. Rathbun continued to expand his culinary repertoire with two other restaurant concepts, Hickory and Rathbun’s Blue Plate Kitchen. Jasper’s was named one of the Top 20 Best New Restaurants in America by Esquire Magazine, won Nation’s Restaurant News Hot Concepts! Award, and the ribs were named Top 3 in the US by Bon Appetit Magazine and the Food Network. With this modern outdoor approach, he developed his next restaurant concept Jasper’s, which quickly became a favorite and expanded to multiple locations in Texas.

Rathbun realized early on that diners were hungry to enjoy backyard favorites with an upscale twist. Most notably, Abacus was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame, consistently earned Forbes Four-Stars and AAA Four Diamonds, was named “One of the Top Meals Around the World” by USA Today, and a “Top Pick” by Bon Appetit Magazine. Opening in October of 1999, Abacus quickly received recognition as a crown jewel of fine dining locally and on the national scene as well. In 1997, Rathbun decided to take his culinary vision to the next level by creating Abacus, a world-class fine dining concept in the heart of Dallas’ uptown district. Kent then opened the Seventeen Seventeen Restaurant in the Dallas Museum of Art where he also operated Dani Catering where he turned off-site events into a full-service fine dining experience. B’s in New Orleans, The Mansion on Turtle Creek, and the Landmark Restaurant and the historic Melrose Hotel in Dallas. Rathbun continued to refine his skills as he worked with some of the most creative culinary teams in the country including Mr. In high school he became an apprentice at La Bonne Auberge, a five-star French restaurant in Kansas City, where he began his journey into fine dining and service. Kent’s interest in cooking started at a young age. The extraordinary dining experience and unforgettable menus that he creates have attracted both local and national acclaim.

Pre-Superbowl Event “Taste of the NFL,” 1995-2020Ĭelebrity Chef Kent Rathbun has been a respected leader in the Dallas restaurant scene for three decades.

#ABACUS DALLAS GALLERY PRIVATE DINING SERIES#

In 2008, Chef Rathbun competed on Food Network’s hit series “Iron Chef America” and defeated grill master Bobby Flay.

One of the featured chefs for the Bush 2001 Inaugural Ball. Top 20 Best New Restaurants in America by Esquire MagazineĬhef Rathbun has cooked for Ross Perot, The Goss-Michael Foundation, Queen Elizabeth, George Michael, Jaques Pepin, Julia Childs and Oprah.Five Star rating from Dallas Morning News.Inducted into the Nation’s Restaurant News Fine Dining Hall of Fame.Nominee for the James Beard Foundation’s Best Chef: Southwest in 1999, 2002, 2003, 2004Ģ009 Restaurants and Institutions IVY Award – Abacus

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