About Us

image78

Owner & Executive Chef Lance McWhorter

 

Chef Lance was formerly the executive chef of two restaurants in the Texas Hill Country, before opening the much loved and celebrated McGarity’s Saloon in the East Texas destination town of Jefferson. After McGarity’s, he and his (accomplished professional BBQ Pitmaster) wife Bailey decided to move west to try and further hone his skills by working under the best chefs he could find to learn from before planning a return to East Texas. 


Lance made a great impact since arriving in the Dallas food scene in 2017, working as the Executive Sous Chef of  SĒR  Steak+Spirits in the Hilton Anatole, followed by incredible experiences learning as a Chef de Partie under Matt McCallister at the legendary FT33 Dallas, and under David Uygur and Anthony Bombaci as a Chef de Partie at Macellaio, Dallas' Best New Restaurant, 2018. 


As a sixth generation Texan his cuisine is firmly based on his East Texas roots, but his tastes for food and wine are truly worldly.


Throughout his military and professional careers, he has spent time in almost 40 different countries; soaking in the food, drink, and cultures abroad, and now turns those exposures towards his own style of cuisine; East Texas comfort food, Cajun,  Middle Eastern, Asian, Mediterranean, Latin American, and wherever he and Bailey travel next!

image79

Executive Sous Chef David Blackwell

  

Growing up in East Texas Chef David spent the majority of his time hunting, fishing and being outdoors. This instilled in him a deep love of the hunter gatherer lifestyle, respect for the environment,  and to respect and honor the lives of the animals that were harvested.


 His passion for cooking stems from a deep seated desire to make people happy and comfortable, and from a early age, he was helping out in his Grandparents gardens and BBQ trailers. Being around family members who cooked for fun their whole life, it is not surprising that he gravitated towards the culinary industry for a career.


Over the last 8 years in Dallas, Chef David worked his way up to a position as the Banquet chef of the famed Granada theater, and most recently, as the Executive Sous chef of the legendary Oak Cliff farm-to-table powerhouse, Bolsa. 


Now as the Executive Sous Chef of Culture ETX, Chef David has returned home to East Texas, and looks forward to bringing his passion for food and fun to the very town that shaped him into the chef, and man he is today. 


At Culture ETX we are honored and privileged to have Chef David on board as second in command of our culinary team!