Chris Ward is executive chef/partner for Dallas' award-winning restaurant, The Mercury, a multi-million dollar restaurant acclaimed nationally for Ward's imaginative culinary flair,
maintaining the restaurant's success for nine years. The Mercury has a current rating of four and one half stars by the Dallas Morning News.
Ward began his culinary career working his way up the ladder from sous chef to executive chef at numerous Dallas-based restaurants. He honed his skills at the legendary Universal Restaurants:
Arthur's, Old Warsaw and Seascape.
In 1985, Ward was honored with the distinction of becoming the first American chef to assume the executive chef position for the Pyramid Room and the Venetian
Room for the Fairmont Hotel in Dallas.
In August 1993, he prepared a $25,000 per plate dinner for 100 people in honor of President George Herbert Walker Bush and ex-Prime Minister Margaret Thatcher.
Chef Ward spent three years in New
England at the famous Bedford Village Inn, a DiRoNa award-winning, four-star, AAA, four-diamond restaurant under his tenure. In returning to Dallas in 1998, he joined, Mico Rodriguez and his M
Crowd/Restaurant Life Group as a partner. The dynamic duo introduced The Mercury, Citizen, Paris Vendome and Mercury Chop House in Fort Worth. Ward is currently the executive chef for this M Crowd/Restaurant
Internationally, Ward has been recognized as a guest-celebrity-chef who cooked at the exclusive three-star Michelin-rated restaurant, Taillevent, located in Paris and established in
From his extensive cooking experiences in France, Ward has introduced the sous vide cooking process at his four and one half-star restaurant, The Mercury, adding his medium rare, 48-72 hour-braised
short ribs, to his menu.
Nationally renowned, Ward garners many accolades and awards including:
- Chris Ward, Winner, 2007 Stainless Steel Competition
- 2008 Zagat, Mercury Restaurant "Best Brunch"
- 2008 Zagat, Mercury Restaurant "Best Place To Meet For A Drink"
- 2008 Zagat, Mercury Restaurant "Best American Cuisine"
- Chris Ward, Winner, 2004 "Texas Shootout of the Ten Most Wanted"
- Chef at two AAA, four-diamond hotels
- DiRoNa recipient
- Named "Rising Star Chef" in 2001 by the exclusive James Beard House Foundation
- Named "Best Chef in Dallas" by D Magazine in 20
Chris Ward's cookbook, "Restaurant Life: the Culinary Chronicles of Chef Chris Ward," was published in 2002, and is sold as limited editions at culinary stores, Neiman Marcus and Saks
In fall 2005, Ward was nominated as one of the three finalists, out of 15,000 applicants, for The White House Executive Chef position after preparing several dinners for U.S. President
George W. and Laura Bush at The White House. He recently returned to The White House where he prepared a four-course, head-of-state-dinner for the President and the First Lady, the Prime Minister
Junichiro Koizumi of Japan and other worldwide dignitaries.
Ward has been a member on The National Pork Board since 2000 and on The Dairy Council since 2004.
Restaurants under his guidance have all earned rave reviews with marks of four stars or better.
His culinary flair has been recognized nationally by the media with such honors as Gourmet Magazine's Top Ten in Texas, Food & Wine's Best New Restaurant and Travel & Leisure's America's