Chef Landsberg developed his culinary expertise in the kitchens of some of the nation's most eclectic restaurants, helping to launch innovative culinary concepts. Teaming with Chef Stephan Pyles to create New Millennium South Western Cuisine, the birth of Dallas' newest 5 Star dining location was born; Stephan Pyles, The Restaurant. As Wynnwood's Corporate Executive Chef, Chef Landsberg guided the company's complete culinary operations including Seventeen Seventeen Restaurant, The Atrium Café and a pressing calendar of special events hosted at the Dallas Museum of Art and throughout the city. Chef Landsberg was the culinary mastermind for the Dallas Museum of Art's Beaux Arts Ball and some of Dallas' most prestigious weddings and events. Early in his career Chef Landsberg discovered his passion for cooking at the locally famous Mace's Restaurant in Sacramento, California. He then joined the team of Fog City Diner in San Francisco. Traveling with the company, he moved to Dallas and then to Las Vegas opening new Fog City Diner locations. Returning to Dallas in June 1996, he joined the opening team of Toscana Restaurant, and ultimately, as chef de cuisine, he worked alongside Executive Chef David Holben and former Chef de Cuisine Gilbert Garza. Chef Landsberg is a graduate of the critically acclaimed California Culinary Academy in San Francisco. Active in numerous national food and wine tastings and charitable events, he has planned and executed dishes served at events such as the San Francisco Food and Wine Festival, Dining Out in Dallas, Cotes du Coeur, Gourmet Sensation in Cincinnati and Taste of the Nation. Although his passion is evident in his creations, he states it simply. "I find daily fulfillment in exhibiting my passion for food through creating beautiful, flavorful dishes. For me, there are few greater feelings than that of looking across a full dining room and watching guests enjoy their food, company and atmosphere knowing that I contributed to their enjoyment that evening." < back