Chef Graham Dodds is no longer working for Epic F&B, the group that operates the restaurants inside the Statler hotel in downtown Dallas.
Dodds worked as the culinary director for the hotel, which now houses six establishments: Modern Chinese restaurant Fine China; fast-casual ramen and bao shop R&B; diner Overeasy; bowling alley and bar Scout; speakeasy Bourbon and Banter; and pool bar Waterproof.
A statement from Epic F&B says Dodds "was an integral part of our opening team" and that "while we have decided to part ways, we continue to be his fans and wish him nothing but the best."
Dodds said by phone that the Statler redo "was a great project." He remembers sitting in front of the building while it was being renovated. "I sat there at that intersection looking up at it, wondering what was to come of it," he says. He consulted for several months and then worked as the culinary director for a very busy year while each of the Statler's bars and restaurants opened.
Chris Zielke, of Epic F&B, confirms that chef Angela Hernandez will continue overseeing Fine China and R&B. He also confirms that all six Statler establishments will remain open.
Dodds says he doesn't have a new chef job lined up yet but plans to stay in the Dallas area.
Dodds has worked in Dallas kitchens for decades, first for Cosmic Cup before it became Cosmic Cafe. He also worked at Stephan Pyles' sought-after restaurant Star Canyon in the '90s, when diners needed to get reservations three months in advance. More recently, Dodds has been known for leading kitchens at Bolsa, Hibiscus and Wayward Sons.