Chef Matt McCallister | FT33 and Filament
Chef Matt McCallister thrives on the energy of the kitchen: an atmosphere that is at once chaotic and structured. After cooking in kitchens across the country, Matt found his home in Dallas at FT33, his first solo venture, which he opened at the age of 31. He quickly guided the restaurant to local acclaim, including praise from D magazine, Dallas Morning News, Dallas Observer, Texas Monthly and more. Matt and FT33 have since made waves on the national scale, including a spot on the 2013 Top 50 New Restaurant list from Bon Appétit, a 2014 Food & Wine Best New Chef nod, and a James Beard Foundation Award semifinalist for Best Chef Southwest 2014 and 2015. Matt built the success of FT33 on high-quality ingredients presented in inventive, artful dishes, offering diners an experience on par with world-class restaurants around the globe. As a chef, Matt enjoys playing with new techniques and flavor combinations, always remembering to balance the familiar with the unexpected. He opened his second restaurant, Filament, in December 2015.
ABOUT FT33:
FT33 opened in October 2012 and presents seasonal, Texas-inspired modern cuisine in the heart of the Dallas Design District. Inspired by Executive Chef/Owner Matt McCallister’s eye for design, FT33 showcases the highest-quality products in a way that is honest and good using a variety of unorthodox and stunning pairings. FT33 has received rave reviews based purely on Matt’s signature progressive techniques and modern farmers' market-inspired fare, including a glowing five-star review from Dallas Morning News Restaurant Critic Leslie Brenner, and recognition of Restaurant of the Year by D magazine in December 2013. For more information, please visit the website or find FT33 on Facebook.
ABOUT FILAMENT:
Filament opened in December 2016 and showcases fare that Chef/Owner Matt McCallister and Executive Cody Sharp like to eat in their own time. The menu at Filament, located in Dallas’ Deep Ellum neighborhood, is regionally Southern. Sharp draws inspiration from classics, like the Fried Hot Catfish with horseradish ranch, dill pickles, and housemade white bread inspired by the traditional Nashville Hot Chicken. The space pays homage to the original early 1900s machinist shop, with a repurposed drill press as the host stand, natural brick walls, wooden stools and booths, and exposed ceiling beams. The much-anticipated restaurant opened with fanfare that is well-deserved, as is evident by a four-star review in the Dallas Morning News, and a Texas Monthly Pat’s Pick feature. For more information visit the website or find Filament on Facebook.
