The Chef

Tim Byres

Tim Byres serves as Executive Chef at Stephan Pyles, managing the kitchen and working closely with Chef Pyles in culinary direction and menu development.

Tim began his passionate pursuit of the art of cooking in the outskirts of San Francisco armed with his mother’s flair for blue ribbon pies and her penchant for preserves.

Byres’s restaurant journey began at the age of 14 with his first bussing job in Walnut Creek, California. By 17, Tim had enrolled in Johnson & Wales University Culinary Program where he mastered the rigorous building blocks of classic cooking techniques. The Foundlings Club in Miami incorporated the young graduate into its kitchen and soon Tim found himself in the position of sous chef at the tender age of 19.

In 1994, Pan-Asian pioneer, Jonathan Eismann of Pacific Time in Miami, hired Tim where he became sous chef in a short period of time. While at Pacific Time, Tim caught the attention of the Ambassador to Belgium, who invited Tim to become Chef de Cuisine at the U.S. Embassy in Brussels, Belgium. Handling full menu development and sourcing for the U.S. government at diplomatic functions and for the Residence, Tim still found the time to apprentice at Michelin rated restaurants in Belgium which cultivated his interest in the traditions and disciplines of old-world kitchens.

When his tenure was done, Tim moved to New York City to be reunited with Jonathan Eismann, his culinary mentor, to open the much anticipated THOM restaurant. Playing a critical role in the management team, Tim helped shape the menu and image, translating his own unique experiences and vision.

In 2001, Tim was lured to Dallas to help develop an Asian Noodle House concept called Tom Tom. He was first sent to Australia on a research and development journey to discover true Pan-Asian food from the experts. With the same group, he helped Nikita, a Dallas take on Eastern Europe underground clubs. Byre’s solid European fare built on the core of caviar, seafood, press sandwiches, and contemporary desserts.

In 2003, Tim opened his own restaurant, Standard, to incredible raves. After a two year stint in Deep Ellum, he moved the restaurant to uptown where he thrived for 2 more years. Standard was Chef Pyles’ favorite restaurant and he was its most disappointed client when it closed.

Before joining Pyles, Byres was most recently Chef de Cuisine at the legendary Mansion on Turtle Creek where he helped the restaurant recapture its 5 Star rating in the Dallas Morning News.

Chef Pyles views Tim as an up-and-coming culinary star and looks forward to a long and fruitful relationship.

Back to Top