Preston Paine is a Dallas, Texas, native and the Executive Chef at Emilia’s. Preston most recently competed in Food Network’s newest cooking competition, Ciao House, where he made it to the finals.
Starting at a young age, after spending time in the kitchen with a close family friend, Preston knew he wanted to create exquisite cuisine for people to enjoy. After graduating from Tulane University in New Orleans, where he studied business development with a focus on restaurant design, Preston returned to Dallas where began developing menus and design concepts for restaurants. He also had the opportunity to spend a year working as an onboard chef and traveling extensively along the Coast of Italy, which enabled him to develop his craft creating authentic Italian cuisine.
Prior to beginning his role at Emilia’s, he was the Executive Chef for Exxir Hospitality, working at Paradiso, Tejas, Mermaid, Botanist, and Casablanca, all found in the Bishop Arts District of Dallas. Preston is also the co-founder of Shug’s Bagels, one of Dallas’ best bagel shops. He has also served as the Culinary Director at Apheleia Restaurant Group, Chef De Cuisine at Catbird Restaurant, and was Chef de Partie at Eleven Madison Park, which retained its 3-Michelin Star status during his time with the restaurant.
Andrew is the Executive Chef at The Crescent Hotel, where he is responsible for overseeing the food & beverage teams on the property and developing the banquet and catering menus.
Andrew discovered his love of cooking early on, working in restaurants during high school and college. Two years into college, Andrew decided to pursue a career as a chef. He began his career working in fine dining restaurants and luxury hotels such as The Joule Hotel in Dallas and has continued refining his craft through hard work, dedication, and a deep passion for creating culinary experiences to be remembered.
Over the years, Andrew has had the opportunity to travel extensively, indulging in his favorite hobby and dining at over 30 of the world’s top 50 restaurants. He has previously served as Executive Chef at some of DFW’s top restaurants including Bolsa, Bistro 31, DISH. With over 30 years of experience in the hospitality industry, Andrew remains passionate about his work in restaurants and hotels.
As a chef, Andrew is constantly striving to expand his knowledge of cuisine and create a hospitable environment for both his co-workers and dining guests. He is dedicated to sourcing sustainable ingredients and using them to create memorable, flavorful dishes that delight the senses.
