The Palladino Group has appointed John Tesar corporate executive chef, overseeing Palladino’s Steak & Seafood at Grand Central Terminal in New York and its new Dallas location in Preston Hollow.
Tesar joins restaurateur Joseph Palladino, whose restaurant background includes Nick & Sam’s. The two have known each other for approximately two decades, and Palladino previously discussed a partnership with Tesar before the timing aligned.
Under Tesar, Palladino’s is expanding its seafood and Italian offerings. Additions include tableside Dover sole with brown butter and capers, along with flat iron, skirt, and baseball steaks. The dishes join the restaurant’s existing prime beef and sushi selections.
Tesar began his career at Club Pierre in Westhampton, New York, before opening 13 Barrow Street and working at Manhattan restaurants including 44 & X, Vine, and the Supper Club. His career later took him to Las Vegas and Dallas, where he opened Spoon and Knife.
His work at Knife & Spoon earned Michelin stars in 2022 and 2023. Tesar is also a five-time James Beard Award semifinalist for Best Chef Southwest and competed on two seasons of Bravo’s Top Chef.
Tesar divides his time between Palladino’s Grand Central Terminal restaurant and its Dallas location at 5959 Royal Lane. More information is available at palladinos.com.
