Sodexo Launches Stephan Pyles-Inspired Menu at Dallas Museum of Art’s Seventeen Seventeen Restaurant

July 07, 2008

Menu influenced by Museum’s collections debuts Tuesday, July 15; guests treated to culinary works of art like East African Sweet Pea Soup with Cardamon Lobster

Sodexo Launches Stephan Pyles-Inspired Menu at Dallas Museum of Art’s Seventeen Seventeen Restaurant

GAITHERSBURG, Md., July 7, 2008 - Sodexo, Inc., along with the Dallas Museum of Art (DMA), announces the long-awaited launch of the Stephan Pyles-inspired menu at the museum’s fine dining restaurant, Seventeen Seventeen. The new menu, the first of its kind from the Dallas-based chef, debuts Tuesday, July 15 and is infused with influences from the art of Africa, Europe, Asia, and the Americas found in the DMA’s permanent collection.

“Chef Pyles has a style personally influenced by experience, energy and travel, which opens the dining experience up to a world of possibilities,” said Connie Chambers, district manager for Sodexo. “The flavors in this menu are created from the cultures represented in the Museum galleries--from tastes of Africa and the Mediterranean to the Southwest, gastronomically this menu has it all.” 

Sodexo Leisure Services, premier provider of integrated food and facilities management services to cultural destinations, began operating the food service venues at DMA this spring. Jason Ferraro, Sodexo’s executive chef at the DMA, worked in close collaboration with Pyles, a pioneer of New American Cuisine, to develop this exclusive menu for Seventeen Seventeen. It features new items like Tamarind Cured Beef Tenderloin with Farmstead Cheeses, Micro Greens, Spiced Marcona Almonds and Macerated Summer Fruits and “Virtually Smoked” Salmon Terrine with Watermelon, Cucumber and Saffron “Caviar.” 

“As I took in the collection of art and the cultures represented in the Museum, I was inspired by what the Museum brings to the great city of Dallas,” said Stephan Pyles. “We wanted the new menu for Seventeen Seventeen to be an extension of the Museum experience. It’s an honor to be involved with Sodexo and the DMA and I look forward to a long, fruitful association. Our alliance, coupled with our mutually demanding standards, creates the perfect blend of innovative art, cuisine, service and style."

About Stephan Pyles:
Stephan Pyles, a fifth generation Texan and a pioneer of New American Cuisine, has created 14 restaurants over the past 24 years. The founding father of Southwestern Cuisine, he was the first Texan inducted into Who’s Who of Food and Beverage in America and was the first person in the Southwest to ever win a James Beard Award for Best Chef. Bon Appétit has credited him with “almost single-handedly changing the cooking scene in Texas” and The New York Times has called Pyles “an absolute genius in the kitchen.” In 2006, Esquire named Pyles “Chef of the Year” and included his newest restaurant, Stephan Pyles, in their list of “Best New Restaurants.” Texas Monthly named Pyles one of the “twenty most impressive, intriguing, and influential Texans for 1998” and in their February 2007 issue named his restaurant, Stephan Pyles, “Texas’ Best New Restaurant of 2006.”

About Jason Ferraro:
Jason Ferraro’s debut in the Dallas culinary scene begins with his role as Sodexo’s executive chef at the Dallas Museum of Art. This technique-driven chef is self taught and combines exquisite preparation with intricate details, creating unique cuisine sure to evoke thought and tantalize the senses. Ferraro's commitment to using regional flavors and local ingredients is complemented by an open-minded style, exposing his creations to global influence. Ferraro hails from Wisconsin where he rose from his start as the executive pastry chef at the Pfister Hotel to his most recent position as executive chef at the Ambassador Hotel in Milwaukee. Along the way the chef has held various culinary posts at Bjonda in Milwaukee, the Platinum Hotel in Spa in Las Vegas, Bacchanalia in Atlanta, and the Dining Room at the Ritz in Buckhead, Ga. His menus have been written about in Food Arts, the Midwest Express, and the Milwaukee Journal Sentinel. 
About the Dallas Museum of Art:
The Dallas Museum of Art, established in 1903, has an encyclopedic collection of more than 23,000 works, spanning 5,000 years of history and representing all media, with renowned strengths in the arts of the ancient Americas, Africa, Indonesia and South Asia; European and American painting, sculpture and decorative arts; and American and international contemporary art.

The Dallas Museum of Art is the anchor of the Dallas Arts District and serves as the cultural magnet for the city with diverse programming ranging from exhibitions and lectures to concerts, literary readings, dramatic and dance presentations, and a full spectrum of programs designed to engage people of all ages with the power and excitement of art.

The Dallas Museum of Art is supported in part by the generosity of Museum members and donors and by the citizens of Dallas through the City of Dallas/Office of Cultural Affairs and the Texas Commission on the Arts.

Sodexo, Inc.
Sodexo, Inc. ( is a leading integrated food and facilities management services company in the U.S., Canada and Mexico, with $7.3 billion (USD) in annual revenue and 120,000 employees. Sodexo, Inc. serves more than ten million customers daily in corporations, health care, long term care and retirement centers, schools, college campuses, government and remote sites. Sodexo, Inc., headquartered in Gaithersburg, Md., is a member of Sodexo Group, and funds the Sodexo Foundation (, an independent charitable organization that, since its founding in 1999, has made more than $9.2 million in grants to fight hunger in America.

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