Indulge in a five-course prix fixe menu, thoughtfully crafted by Executive Chef Preston Paine. Highlights include the Shiso Cured Black Bass, paired with uni and fermented gooseberries, and the exquisite Filet or Butter Poached Lobster Tail with coal roasted squash and black truffle. Enjoy live music, creating the perfect ambiance for your celebration. Choose between two seating times, 6 PM or 9 PM, and raise a glass of Krug Champagne to 2025.
Learn More Reserve a TablePreston 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.
