Chef Blythe Beck
Blythe Beck's passion for food has led her on a merry chase around Europe and across Texas. Born and raised in Houston, Texas, she earned a degree in Public Relations at Xavier University in Cincinnati, Ohio. Extended stays in England, France and Italy, redirected her focus to the hospitality industry, and prompted her return to Texas to complete a second degree in Hotel and Restaurant Management at the University of North Texas and start a culinary career in nearby Dallas.
Chef Blythe worked at the legendary Mansion on Turtle Creek in Dallas, starting as an apprentice to renowned Chef Dean Fearing and working her way up to Saucier in less than four years. In 2004, she joined Hector's on Henderson as the opening team's Sous Chef, participating in every aspect of development, execution and decision making in the kitchen and rising to the position of Executive Chef in January 2006. Blythe created her wildly popular appetizer, The Avocado, for the menu at Hector’s.
Now Executive Chef/Chick-in-Charge at Central 214 at Hotel Palomar Dallas, a Kimpton Restaurant, Chef Blythe enjoys a well-earned reputation for cuisine she describes as “sexy new American. Food you ate growing up, but naughty.” (Appetizer of Crispy Proscuitto-Wrapped Cheddar with Apple BBQ Sauce and Spicy Avocado on a recent menu is a case in point.) For celebrity chef watchers, Chef Blythe also starred in a reality show on the Oxygen channel titled “In the Naughty Kitchen with Chef Blythe Beck.”
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.