Daniel Winans came to The Grill on the Alley as Executive Chef in Dallas with vast experience in the fine dining market of North Texas, having led teams at restaurants and food businesses in the area’s most sought-after upscale hospitality and retail destinations. Chef Winans’ amazing work in Classic American fare at The Grill on the Alley has built the Dallas dining destination’s reputation for marvelous food, with continued acclaim from food critics and news outlets. A recipient of The Grill on the Alley’s prestigious President’s Award, Chef Winans continues to deliver success with his strengths as a culinary artist, professional and manager.
Winans was Chef de Cuisine for the Highland Park Village location of one of North Texas’ favorite Italian concepts, Patrizio Restaurant. He has led such prestigious restaurant kitchens as The Fairmont Hotel Dallas’ Pyramid Room and Neiman Marcus’ Zodiac Room in Downtown Dallas.
Winans began his culinary career with studies at Dallas’ acclaimed El Centro College, where he was one of the first chefs to be enrolled in El Centro’s now legendary apprentice program. As an apprentice at The Fairmont Hotel, Winans entered and took regional and national honors in Kraft’s Young Culinarians contest. From the Fairmont Hotel, Winans was executive chef for The Zodiac Room, preparing Texas classic recipes, many of which were made famous by Texas legend Helen Corbitt.
An entrepreneur, too, Winans founded the popular Tex-Mex concept Mi Casa, which was located for six years at Preston Center. Along with experience in a variety of cuisines, his career also includes leading work in the North Texas bakery and food service businesses. Winans opened The French Baker, Dallas’ first Kosher French bakery located at Preston Royal. He was also the Research and Development Chef for Food Source, a supplier for major restaurant systems that is based in McKinney.
Winans live in Dallas with his wife Andrea. They have two daughters, Melissa and Stephanie.
About The Grill on the Alley
On January 31, 1984, The Grill on the Alley, located steps from Rodeo Drive in the heart of Beverly Hills, opened its doors and became an instant hit. Its continued success has earned The Grill an international reputation for quality and consistency. Modeling the restaurant after the renowned grills of New York and San Francisco, the three co-founders developed a concept that still draws fans worldwide. With the leadership of CEO Philip Gay, The Grill today continues its legendary traditions in major United States cities by offering an extensive selection of superior quality classic American food served by dedicated professionals in a sophisticated, yet warm and unpretentious atmosphere.
The Grill has earned its status as a landmark restaurant with a loyal following from both locals and visitors alike. Unofficially designated as the “commissary” for the surrounding talent agencies including the William Morris Agency and CAA, The Grill has always been host to business leaders from all industries, especially entertainment.
With the leadership of The Grill’s Executive Chef and culinary star John Sola - who receives rave reviews from restaurant critics at leading news outlets and has received honors, including an invitation to cook at the prestigious James Beard House in New York - The Grill on the Alley in Dallas features wonderful recipes for every appetite and preference – all with a fresh but classic approach to traditional mainstays of a grill menu.
The Grill takes authentic American grill fare to a new level with its passion for freshness and superior quality of ingredients. The finest available USDA Prime steaks and chops are hand cut daily. Fresh fish and seafood are flown in every day from all over the world.
Produce arrives each morning as the day’s soups and desserts are being prepared from scratch. In addition to steaks, seafood and fowl, the extensive and uncomplicated menu features dishes that are timeless, including Jumbo Lump Crab cakes, Filet Mignon with Boef Onions and Bordelaise Sauce, Cedar Plank Atlantic Salmon, Prime Porterhouse, Double Cut Pork Chops, Sunday Prime Rib, Chicken Pot Pie and Braised Shortribs; fresh Crab Louie, classic Cobb and Caesar salads, and a wonderful Iceberg Wedge. The homemade desserts bring back childhood memories -- Old Fashioned Strawberry Shortcake and Key Lime Pie.
The Grill offers an extensive wine list, and a full-bar service features impressive premium well brands and robust cocktails – in addition to serving one of the best Martinis in town.
The Grill on the Alley is on the southwest section of Galleria Dallas in a free-standing restaurant location that will allow for easy access and valet parking, independent of traffic into the shopping center.
Dallas’ own The Grill on the Alley was designed by award-winning architect Stephen Jones, who also designed Spago in Los Angeles and other high-profile restaurants for Chef Wolfgang Puck. This is the first work that Jones has done in Dallas.