Q+A with Award-Winning Dallas Pastry Chef David Collier

Photo Credit: Garrett Hall/EDFW

Photo Credit: Garrett Hall/EDFW

Sometimes less is more. We tend to dig chefs who apply this same thought to their dishes, so as not to overpower the flavors in a creation. Notable pastry chef David Collier, currently of seafood-centric Spoon Bar & Kitchen and who will be heading up the pastry team at soon-to-open steakhouse Knife, agrees. “John [Tesar] and I have said ‘try and keep things as light as possible’ because it’s seafood. I tend to play with one, two, maybe three flavors max, but one of them is going to be Papa Bear… Ours are desserts that you have one spoonful and it’s enough.” Read More