"@peachcoloredglasses knows how to make the goods. @ansonmills #peachpie #bluecorncrust #btbmv #preserveeverything"
ChefJoel Orsini
Dallas
About Joel Orsini
During his time in New York, Joel served as Sous Chef at Beacon Restaurant, where he trained under Chef Waldy Malouf and gained an intimate knowledge of open-fire cooking, which he considers now a foundation of his culinary style. He then joined the team at Jean-Georges, where he helped maintain the restaurant’s three-Michelin star record. Returning to Texas, he played an integral part in some of Austin’s most respected kitchens, including Uchiko and Foreign & Domestic. His curiosity of the state’s food culture brought him to Dallas. Now Sous Chef at FT33, he maintains the simple and passionate approach to food that he cultivated at the family table. His focus is on suffusing dishes with the careful attention and love that truly create a memorable meal. His goal is for guests to experience “a feeling of comfort like walking into the home of a close friend.” Joel has made contributions to the opening of our sister restaurant, Filament and we are now excited to have his experience in the FT33 kitchen.
My Venues
- FT33
- 1617 HI Line Dr Ste 250
- Ste. 250
- Dallas, TX
Behind the Scenes
"Hanging on to these beauties for a bit. #btbmv #chickenofthewoods #localgoodies #foragemv #preserveeverything #saveeverything"
"On the bigger side of things our 2# ribeye basted in juniper and brown butter, along side of marinated dandelion greens and local radishes. #foragemv #btbmv #meatums #weneedabiggerboat"
"Final test for the day. MV Scallop Tartar, pickled beets, roasted beets, beet hay, garlic mustard and nasturtium vin. Served in its own shell and on top of shells from the surrounding beaches. #foragemv #btbmv #springdinner #preserveeverything"
"You just really can’t beat the bounty that the Atlantic has to offer. Razor clams, gremolata, herb oil, fermented tomato broth and a hearty crust of bread. #btbmv #localgoodies #seafoodstrong"
