Chef Chris Ward developed a passion for food as a child. Inspired by the style of his mother’s Louisiana cooking and his extensive travels with his parents, the seeds of Ward’s interest in haute cuisine were planted at an early age. Now, more than 20 years later, his creativity has been recognized and applauded by such publications as Food & Wine, Bon Appétit, Gourmet, and The New York Times.

Ward’s professional culinary career began in 1979 at Universal Restaurant Group’s upscale establishments Arthur’s and Old Warsaw in Dallas, where his talent was quickly recognized and rewarded with a promotion from line chef to sous chef. From there, he accepted the position of executive chef at Dallas’s landmark restaurant, Agnew’s, where his fresh New American dishes earned a four-star rating from The Dallas Morning News. In 1985, he was honored with the distinction of being the first American chef to assume the Executive Chef position at the Dallas-based Fairmont Hotel’s Pyramid Room and Venetian Room. In August 1995, Chris was handpicked as Executive Chef at the AAA Four-Diamond Award-winning Bedford Inn and Restaurant in New Hampshire.

In 1998, Ward brought his expertise to the Dallas-base MCrowd Restaurant Group, the company responsible for such Dallas favorites as Mi Cocina and Taco Diner. The company invited Chris to join them in creating a fine dining division. The result of their partnership is called Restaurant Life, a boutique restaurant group which showcases Ward’s cuisine with sharp style and sense of casual elegance.

Restaurant Life includes The Mercury, which features French-inspired New American cuisine in a minimalist atmosphere; Citizen, which offers neo-Asian fare in sleek surroundings; and Chop House, a prime steak house with a distinctly modern flair in Fort Worth. Chris serves as executive chef at all three of these award-winning restaurants.

Currently, Chris Ward and his partners are working on the opening of a new Restaurant Life concept. Paris Vendôme, a French brasserie, is scheduled to open in Summer 2001. In addition, Ward is working on his first cookbook, RESTAURANT LIFE which includes a varied selection of signature dishes from his many restaurants. RESTAURANT LIFE will be published in Fall 2001. (more)