CHEF BRIAN ZENNER

DINNER 4 | 12.14.15

On Premise | 6:30 - 9:00 PM

With Beverage Pairings from Sommelier Kevin Trevino and the On Premise Bar Team

Photo Credit: Robert Bostick Photography


$90 per guest

THAI INSPIRED MENU 

Includes Complimentary Beverage Pairings

 

CHEF BRIAN ZENNER

Cocktail Reception with Snacks

AMUSE

Hot & Sour Soup with Shrimp

1st COURSE

Grilled Eggplant and Steamed Duck Egg Salad

2nd COURSE

Minced Chicken Salad

3rd COURSE

Pork Belly & Shrimp Paste Simmered in Coconut Milk

4th COURSE

Wide Rice Noodle with Pork Loin & Gravy

5th COURSE

Penang Curry with Beef Belly & Jasmine Rice

6th COURSE

Steamed Bananas in Coconut Milk

 

 

 

 

Brian Zenner was born in Bangkok, Thailand and as a young boy lived in Dubai and London. Brian discovered his passion for food at an early age. A graduate of the Texas Culinary Academy, Brian Zenner began his culinary career at the Driskill Hotel in Austin, Texas.

He then moved on to help open Fenouil, a French brassiere in Portland, Oregon. From there, Zenner went on to open Matchbox Lounge as Executive Chef. Brian spent his final years in Portland working with Marriott and Hilton as a Sous Chef.

Brian returned to Dallas in the summer of 2010 to cook under Executive Chef Bruno Davaillon and Chef de Cuisine Jason Maddy at The Mansion on Turtle Creek. Brian was recruited by Executive Chef Maddy to open Oak in December 2011 as Chef de Cuisine and was promoted to head Belly & Trumpet’s kitchen in early 2012.

 Executive Chef Zenner opened Belly & Trumpet to regional acclaim and was awarded a 4 star rating for his innovative cuisine from The Dallas Morning News and was chosen as one of Dallas’ best chefs by Leslie Brenner and the Dallas Morning News.  In July of 2014 Brian Zenner returned to Oak as Executive Chef where he again earned a 4 star rating restoring Oak to one of Dallas’ best restaurants and again earned a place on the Dallas Morning News’ best chef list. 

In January 2015 chef Zenner left the Aphelia Restaurant Group after three and a half years to join Buffalo and Hare Restaurant Development Group as the corporate chef and has helped open The Mitchell in downtown Dallas and On Premise in Dallas’ Deep Ellum.