About Us
Executive Chef & Owner Lance McWhorter
Lance McWhorter is a seventh-generation East Texan who has had the honor of serving in the U.S. Army, U.S. Navy, as a Firefighter/EMT, and as a high-threat security contractor in the Middle East after spending his younger years cooking in restaurants.
After his service and return to the professional kitchen, he led several restaurants in the Texas Hill Country and in the Deep East Texas port town of Jefferson. Lance then joined the bustling culinary scene of Dallas, where he had the opportunity to learn from some of the best chefs in the industry. He worked at legendary establishments such as FT33, Macellaio (now Lucia), and SĒR Steak + Spirits. He also participated in incredible pop-ups and restaurant takeovers at local favorites like Petra and the Beast and Taco y Vino.
In 2019, Chef Lance moved to Tyler, the neighboring “big city” to his familial home of Athens, to open his first restaurant as a chef/owner: Culture ETX. In 2022, he expanded the venture by adding The Plaid Rabbit Social Club & Speakeasy, accessible through the restaurant. After five incredibly successful years, he transitioned the interior design and concept of the restaurant to Heritage East—a more elegant and upscale version of Culture ETX. This new concept focuses on honoring the food of his ancestors and introducing the world to elevated East Texas cuisine.
You may recognize Lance as the winner of the Emmy Award-winning TV show The Texas Bucket List’s “Bite of the Season” for his Heritage Pork Chop, a version of which is always on the menu. He is also the reigning Dallas “Prince of Pork” from the prestigious fine dining, heritage-breed pork cooking extravaganza Cochon 555. Additionally, he showcased his talents on Food Network’s hit series Chopped, where his now-famous chocolate mousse was first revealed to the world (don’t worry—it’s always on the menu too!).
Lance lives in Tyler with his wife, professional barbecue pitmaster Bailey, and their three dogs: Rio, Dookie, and Ivy.
Sous Chef Dylan Sexton
Chef Dylan Sexton hails from Jacksonville, Texas—a small town famously known as the “Home of the Tomatoes.” With eight years of culinary experience, including two years at Culture ETX, Dylan has cultivated a deep passion for the art of cooking and creating memorable dining experiences.
Growing up, Dylan didn’t have the influence of chefs or a family steeped in culinary traditions. Instead, his love for the culinary world was sparked later in life, inspired by his father-in-law, a chef who became a mentor and ignited his passion for the kitchen.
Another pivotal influence in Dylan’s journey has been Executive Chef Lance McWhorter, whose guidance has offered a unique perspective on both the creative and business sides of the culinary industry. His mentorship has also inspired Dylan to explore diverse cultural cuisines, a focus that aligns perfectly with the name and mission of Culture ETX.
Today, Dylan’s philosophy in the kitchen centers on hard work, creativity, and the belief that food is a powerful way to bring people together. His journey is a testament to his determination, proving that passion and drive can lead to great achievements.
Chef Dylan’s dedication, creativity, and passion will continues to push the boundaries of his craft and create unforgettable experiences for every guest.