Award-winning wine concept Sixty Vines has recently named Ty Thaxton as their new Chef de Cuisine. Thaxton, who previously worked at The Keeper, came on board as Sixty Vines’s new Executive Chef late last month, following the departure of Stan Rodrigues. According to Thaxton, taking over the Sixty Vines team was a smooth process.
“It’s refreshing to be in such a well-oiled machine, and just run it a little bit tighter as well,” Thaxton says.
Thaxton’s restaurant industry resume boasts incredible feats, including experience as the Executive Chef at The Ritz-Carlton Hotel in Georgetown, Washington D.C. He hopes to use the knowledge he’s acquired in his almost two decades in the industry and apply that to cultivating success in Dallas’s growing food district.
“I hope to bring even more creativity and innovation,” Thaxton says. “Something that can keep Sixty Vines fresh and relevant in the area, but also, fall in line with our brand.”
Thaxton has traveled to various parts of the world, studying the cultures and crafts of various populations. He came to Dallas due to his and his wife’s desire to be closer to family. Upon moving to Dallas, he was hired in Plano at The Keeper, where he worked for almost a year until coming on board with Sixty Vines. As Thaxton has been part of Frontburner since he moved to Dallas, he was familiar with most of the Sixty Vines team before taking on his new role.
“I was actually involved in some of the hirings for this locationearly on, so it’s not like I’m starting from scratch with a bunch of strangers,” Thaxton says. “It’s very important to have that cohesiveness right off the bat, that way, we can just hit the ground running.”
As Sixty Vines’s new Chef de Cuisine, Thaxton hopes to continue to help Dallas’s restaurant scene grow and diversify.
“I like that Dallas is just now starting to dip its toes into food diversity,” Thaxton says. “You’ve always had these little ethnic pockets around town, but the selection is a lot more diverse now than it was 10 or 15 years ago. People are starting to open up their horizons more. For the longest time, our only options were Tex-Mex and steakhouses.”
As for the future of Sixty Vines, Thaxton is preparing his team for greatness as Frontburner expands its empire.
“We are planning on opening properties in other cities next year,” Thaxton says. “We want to make sure we have our techniques and processes down to a T here before we move forward.”
Sixty Vines is currently open in Plano and Uptown Dallas, with its next location slated for Houston in early 2019.
Sixty Vines, 500 Crescent Ct #160, Dallas, TX
