Early Life
Born in Big Spring, Texas in 1952, Pyles received classical training in voice and piano. Nonetheless, he much preferred to apprentice in the kitchen of his family's West Texas truck stop. This was followed by classic training in fine French Cuisine and a 200 plus recipe book entitled "The New Texas Cuisine" which made him nationally recognized by his early thirties. One of the main purposes of Pyles' first book was to demonstrate that there's much more to Lone Star cooking than Tex-Mex and barbecue; in this wide-ranging book, the award-winning chef of Routh Street Cafe presents eclectic and sophisticated Texas recipes.
Pyles owned and operated the Dallas resrautants of Routh Street Cafe and Baby Routh from 1983–1993. He further owned and operated the restautants of Goodfellow’s and Tejas in Minneapolis 1987–1993. In 1994 Pyles opened Star Canyon which would prove to be the restaurant to make Stephan Pyle's career skyrocket. The James Beard Foundation dubbed it one of the top five new restaurants in America and it got raving reviews from Bon Apetit, Esquire Magazine, Town and Country, Playboy and other publications. The September 1998 issue of Food and Wine Magazine listed Star Canyon as the "quintessential Dallas restaurant.
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