John Tesar Has Left Tesar’s Modern Steak & Seafood

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John Tesar Has Left Tesar’s Modern Steak & Seafood

Posted on March 19th, 2010 4:15pm by Nancy Nichols
Filed under Celebrity Chefs, Restaurant News

I spoke with John Tesar yesterday and he confirmed he was out of Tesar’s Modern Steak & Seafood in the Woodland’s. He asked me to hold the story until Monday when he planned to announce his future plans. However, Mike Hiller claims he heard the story from a bird (what kind, Mike?) and reports the story. Ad out, Tesar. Match point. You want to talk now or wait until Monday? Waiting…

86 comments

Can’t this guy keep a job?

DallasChocolateLover @ 4:40 pm on March 19, 2010
He’s out heard this news Wednesday

Tartare @ 5:08 pm on March 19, 2010
Pretty sad to get kicked out of a restaurant with your name on the door. Sure, sure . . . he’ll have an excuse and a story but I betcha a dollar he got the boot. Again. Hope he doesn’t move back to Dallas.

Tink @ 6:11 pm on March 19, 2010
#3 Best new restaurant in Houston, Best burgers in Houston…doesn’t sound like it’s Tesar’s fault. Many have questioned the real estate of Modern Steak and no matter how good you are it’s hard to crack a tough nut without strong ownership to keep the ship afloat during the early stages. I’ve been there and while the food was extraordinary (foie gras, king crab, Japanese wagyu) there were rough edges everywhere from the spotty service to unfinished bathrooms. The wine list was exciting and very well priced but shot full of holes when I was there on a Thursday. It’s never a question of quality as Tesar’s food has always been top notch.

If he hooks up with a dedicated financial backer with the pockets and patience to execute his concepts he will be unstoppable. What he also really needs a top-flight FOH/PR presence to keep the fickle 500 happy so he can stay in the kitchen and create. I’ll be tuned in on Monday to hear the next phase of the saga.

Ebro @ 6:51 pm on March 19, 2010
Hey Tink the guy owned the place and sold his interest because his partners are a_holes ask around.

See when you own something and leave it’s called selling maybe you should tink before you talk.

I hear he coming back to Dallas and has a rocking new concept. EXCITING.
It was a waste having a chef with his skills and talent cooking steaks in the Woodlands thats why he lets two ex-line cook rookies behind to serve the steaks up

l shark @ 7:51 pm on March 19, 2010
I shark=Tesar. Partners=wife or in laws. Asking around about A hole=Tesar. A rocking new concept=youthful spontaneous restaurant. “I hear he coming”=barely literate.

MAP @ 8:25 pm on March 19, 2010
When you get run out of three restaurants in about a year (and they continue to do just fine without you), you have to start wondering if the problem really is “them,” or whether it’s the man in the mirror.

Taze Me Bro @ 8:36 pm on March 19, 2010
Pastry Lady to I shark:

I believe we have pissed off the two line cooks ! Excuse me I mean Executive Chefs.

First and foremost Chef Tesar who is friends with Chef Burke left Fishtail only to open this restaurant in the Woodlands, he did not get fired he did not get thrown out, he left NY with much hesitation and at his expense and also disappointed a friend to do so.

He returned to Texas to open this restaurant in the Woodlands with his own money and with monies from 3 investors which has now turned into to six parties.

He worked 7 days a week night and day to make all this happen and it has been a critical success so far, except for the personalities involved none of which can see eye to eye about anything.

His wife is not his partner in business, just in life and nor did he get his money from his in-laws.

He got it from a huge financial settlement from leaving the Mansion because of politics and the effects of the recession which forced him to leave.

Does anyone know about the failed deal to sell the Mansion prior to Tesar leaving, or that the owner of the Mansion had his Ritz in the Caribbean foreclosed on and loans from the Mansion called in by banks at that very same time of his diparture

There are 6 partners all riding on the Tesar train in The Woodlands none have ever owned or been in the restaurant business.

Lets get another thing straight, the restaurant is not closing it is just losing it’s creator and leader, it has been sold not closed there where no employment contracts or legal papers just hand shakes and good faith on Tesar’s behalf.
However lets see what happens next week. with regards to the name change and how long it will be allowed to be called Tesar’s

Map must be Jeremy cook #1 Taze Me must be Austin cook #2 and you guys know who I am don’t you you ?

I guess you love cupcakes,ice cream, red velvet cake, cookies and the sound of my voice.

Lets see how TESAR’S does when you call it Hill-Billies and you have to do it all yourself and be reviewed again.

MAP AND TAZE ME, I mean Jeremy and Austin how many times has your pay check bounced how many COD deliveries do you scrape together everyday just to get food on the table

Chef Tesar is on his way to Las Vegas tonight for an event and to visit his family, I just called him and told him of these hateful nonsense.
His response to me when I read him this blog content was “I spoke with Nancy Nicholas tonight prior to my leaving town and will I will make an announcement about my future on Monday afternoon and the rest is nonsense”

He also stated that there is nothing he can do about senseless claims,lies or anonymous hatred on the internet

He quoted “I built a little steak restaurant in the Woodlands during a recession, people loved the food and the hamburgers and he wishes everyone the best moving forward.
He further stated that he made the decision to sell it back to his six partners because they could no longer afford to pay him and his decision t leave was made way back in November
The sad fact is that everyone from his chef de cuisine Jake, his butcher and Hamburger magician Steve and his beverage director sommelier Scott Barber and pastry chef have all left because of lack of promised funding, bounced checks massive purveyor debit and constant lies from his partners.
If anyone thinks Chef was fired or forced out from his own Restaurant, I dare them to produce paper work to prove there claims.
I know the truth if you choose to lie your claims will be met with civil action that was my suggestion to Chef t let the truth be told enough already!

Check the TABC logs for sales and see how many time his partners have put them on the list see who’s name is on the liquor license this is serious stuff.

After reading this blog to him he responded with the following, He hopes this “youthful spontaneous” restaurant can sustain the lack of funding and crazy management tactics and that the two youthful cooks he left behind succeed and live out there dreams as he did at there age.
He expressed that this restaurant meant so much to him but at the end of the day it is just a restaurant and opening new restaurants and fixing restaurants is what he does for a living and what he will continue to do for a living.

He has sold his ownership in good faith and has moved on and wonders why people say such misleading personal attacks, mistruths, while paying him to use his name, concept, reputation and menu.

Having worked for Chef off and on for the last 6 years in Texas and in Las Vegas, I know his name is owned and trademarked, so if they don’t need him why is the place still called Tesar’s and why are they paying him to use his name ?
Why is he opening more restaurants with out them and why did Taze and Map work for him for him for the last 3.5 years?
Really boys don’t be so silly and scared just learn how to cook at a higher level, learn a respect for the opportunities created for you and stay off the internet during work.

I know you guys, because i worked side by side with all of you.
I did all of your clerical work I organized you and tried to make you men.
Shame on your egos and lack of respect.
You would have nothing with out your Chef.

Don” be mad that he left you behind, these where your choices to make and this is your moment to shine not be scared little children.

Pastry Lady @ 12:11 am on March 20, 2010
Give me a break, Barb.

Taze Me Bro @ 7:36 am on March 20, 2010
Pastry Lady has been drinking the kool aid. One thing is for sure about this guy – he leaves scorched earth wherever he goes. A warning to you, future investors, landlords, employees or “line cooks” as he likes to say too. This guy is a ticking time bomb.

Tink @ 9:15 am on March 20, 2010
I can’t stand all of the sentence fragments and inuendo. Speak english people.

DarnellErwinFletcher @ 10:26 am on March 20, 2010
I bet Uncle Nancy knew this little tidbit would start a riot on SD over the weekend! Thanks for the entertainment!

Darren @ 11:15 am on March 20, 2010
This “Chef” makes Grodon Ramsay look like an Angel.

DallasChocolateLover @ 11:18 am on March 20, 2010
What’s wrong with Gordon Ramsay, his TV shows are great He has 3 Michelin stars,several restaurants around the world and helps people fix there broken dreams and makes shoemakers into cooks.

HEY MAP, YOU WISH I WAS TESAR. Why do you live on this blog and stir the pot just about every time Nancy writes ?

I shark @ 12:08 pm on March 20, 2010
he made his decision in november, funny, i was offered his job in october.

Another Chef @ 12:47 pm on March 20, 2010
Tink:

I live eat and breathe this business and have for over 14 years now,
I work 12,14 hours a day sometimes 7 days a week.

I have worked with this man for over 6 years and he has been hard on me, but it has made me a better person and a great cook.

He took Rick Moonen’s RM seafood from the brink of failure and helped make it the success it is today.

He had the balls to reinvent the Mansion despite serious odds and returned it to true 5 star status with real world class food and he created the Chefs Room.

He took a taco stand in the middle of the WOODLANDS and made it into one of the best new restaurants of the year.
You don’t accomplish all these feats without stepping on a few toes or being hard on people, thats what we do in the restaurant business.

So which one of your feet hurt or is it your butt?

Chefs builds and fixes restaurants for a living and then moves on much like a consultant would do and he does it well.

What do you do for a living? Who has helped you become a better person ? because it doesn’t seem to be working.

Do you even know my chef ? Have you worked for him or with him?
Are you some hateful employee of the Mansion he yelled at? Or a hack cook he once fired or embarrassed ?

Please tell us about Tink,what else does Tink do except not think before Tink talks or writes stupid comments on the internet about people they really don’t know?

All anonymously to boot, must be easy to tear people down without letting them know who you are. What do you do on the weekends burn churches ?

Chef is not perfect, but does great things for many people and all great chefs are hard on there people that is what makes them great chefs.
He is also very kind to his staff during and after work and does wonderful things for them once they conform to the program.

First and foremost he pays them what they deserve!
He has bought cooks cars when they have no credit so they can have a life and get around on there own. He has housed them for free till they could pay there rent
He has helped many people pay there bills when they have had trouble with their finances or they needed something for there families. He has placed countless cooks in great jobs with famous chefs in NY, Las Vegas and California

He flies cooks around the country to special events and treats them like family. He lets them meet people and go to exotic places that they would never have experienced unless they worked for him or some other well known chef.

No cool-aid just hard work and honesty. What is your beef with the man tell us your hateful story so we can see what you have been drinking.

2.
Austin AKA Taze ME BRO, nice come back still a man of few words and respect I see. NOT

How many times has Tesar saved your ass when every cook in the kitchen wanted you fired for being a cocky lazy ass even back at the Mansion!
How much has he taught you in the last 4 years who else have you worked for ?

How rude and mean have you been to him in front of staff and guests?
How much crap has he taken from you ? All to make you a better cook.
Take your head out of your butt and if you think you have what it takes to be the big chef we will see what the next few months will bring you.
Be careful what you ask for because you may get it.
ASK YOUR SELF WHO MADE ALL THAT POSSIBLE FOR YOU?

pastry lady @ 1:21 pm on March 20, 2010
Rude to Chef in front of staff and guests? What are you smoking, Barb? When was I ever rude WITHOUT BEING PROVOKED?

Taze Me Bro @ 1:28 pm on March 20, 2010
Hey other Chef,
Lets get one thing straight,whoever offered you the owners job must have been have drinking and if you believed it you must be naive.
Tesar’s was the owner of the concept, name and restaurant and still is!
He has just sold his shares back to us so he may move on.
His name is still on the lease and the building so don’t be stupid.
Stop making crap up and lets us run our restaurant with out all this nonsense, this is getting out of hand.
Thats why having six partners is no way to run a restaurant and that is why my CHEF and partner has run away from all of us!

Partner @ 1:33 pm on March 20, 2010
My, my! Johnny, I feel for you man. Talented people always collect haters. Seafood, steaks, burgers or frankfurters, you just tell me what your cookin’ and where you’re cookin’ it at and I’m there buddy..No one can resist a meal from JT.

Big Boy @ 1:43 pm on March 20, 2010
TAZE,
Shouldn’t you be prepping for a busy Saturday night ?
The whole world knows what a rude lazy wannabe you are so get back to work.
Should we take a poll of Mansion cooks and let you look in mirror?
JERK
Why did you work for him for so long? Why did you call him your mentor and go on trips and use his name to further your career.
Why did you beg him to hire you back and why did you swear you would behave if he brought you to Houston?

I remember the day Chef had to convince all of us that you had changed.
You promised him you learned your lessons about being rude and unprofessional from the Mansion because no one wanted to work with you, not even Jeremy.
I didn’t even know you then, but now I know why no one wanted to work with you.

Now that chef has left your new bosses are in a frenzy, they offered you a job so above your experience level you are going to choke on it, but I guess you where all they could afford.
Thats why all the real pros have left the building.

To many partners spoiled the potential of a great restaurant and none of us wanted to work with you !
Karma is about to kick your ass BRO!

pastry lady @ 1:59 pm on March 20, 2010
Another Chef.

I just got offered Dean Fearings job,had to turn it down Maybe you want to put in your resume? LOL

Yet Another chef @ 2:12 pm on March 20, 2010
I AM A BIG FAN AND HOPE CHEF COMES BACK TO DALLAS AND WE CAN EAT HIS GREAT FOOD AGAIN.
HATERS GET A LIFE.

BIG FAN @ 2:49 pm on March 20, 2010
Is Chef Tesar coming back to town? I want to eat there and I want to work there what’s the scoop?

LIZZIE @ 2:51 pm on March 20, 2010
I here his line of gourmet Hamburgers is to die for can we get them in Dallas ?

Hamburger Lover @ 2:55 pm on March 20, 2010
sorry thats I hear not here, can we get them here ? Is what I meant don’t want to anger the blogs grammar and spelling police oh nooooo!

Hamburger Lover @ 2:57 pm on March 20, 2010
You know you can be a partner and the chef of a restaurant, then step away as the chef and still be a partner. You can be a minority partner and the chef and be fired or quit as the chef and still be a partner. You can sell all your shares as partner and still be the chef. You can even sell all your shares, quit or be fired and still have your name on the business.
None of that really matters as long as at the end of the day you can take your knives, your reputation and your skills and roll on down the road.
Just my ramblin’ thoughts.

curmudgeon @ 3:03 pm on March 20, 2010
Johnny Dish-I don’t care if you’re dishing it out or dishing it up..just don’t forget to bring the butter poached crab. I’m salivating just thinking of it! And, make sure you come have my sushi when you’re in town..it’s on me.

Knife wielder @ 3:40 pm on March 20, 2010
Chef John Tesar has never lasted anywhere. Mark my words, the next venture will end the same. They always do. Just check out his resume. It speaks volumes.

2009 – Last Week? Tesar’s Modern Steak & Sustainable Seafood The Woodlands Chef & Owner
2009 – 2009 Fishtail by David Burke New York Executive Chef
2006 – 2009 Mansion on Turtle Creek Dallas Executive Chef
2004 – 2006 Rick Moonen’s RM Seafood Las Vegas Chef de Cuisine
[2003 - 2003] Wild Goose

East-West Partners Lake Tahoe Corporate Executive Chef
2003 – 2004 restaurant rm New York Executive Chef
[2000 - 2000] 44 & X Hell’s Kitchen New York Chef
[2000 - 2000] Vine New York Executive Chef
[1999 - 1999] Hush New York Chef
1999 – 1999 Dining Room on Columbus New York Chef or Executive Chef
1997 – 1998 Demi New York Consultant
1995 – 1997 13 Barrow New York Chef & Owner
1994 – 1995 The Inn at Quogu Quogue Chef
— Supper Club New York Chef
[1986 - 1986] Hampton Square Westhampton Beach Chef

Job never lasts very long + Common Denominator = John Tesar

You can blame everyone else but at some point your still left with you.

foodluver @ 4:34 pm on March 20, 2010
You cut and pasted a document that is not only incorrect it is not even close to accurate DB chef resume is what this is and it is totally incorrect and has always been inaccurate plus you make it all sound personal.

What is your beef, oh you are one of his ex-partners or one of the chefs in question.
Watch what you say about our family my Brother and his career and make sure you have accurate facts or be prepared to pay the price for not being honest or factual.

My brother is a talented accomplished chef who has worked for over 30 years in the food business and has created and made many successful restaurants what have you done?

Who the hell are you to cut and paste this bull**** that has no truth or fact shame on you!

Chef Teasr worked for Rick Moonen for 3 years was chef of the Mansion 3 years, owned 13 Barrow for almost 5 years, worked in Tahoe for 3 years and owned Hampton Square for 11 years.
Get your facts straight not everything on the internet is true so before you try and get back at your partner or ex boss or your just a lonely hater make sure you know your facts.
Other wise you seem angry and petty and after all this is just a blog and who gives a rats butt about any negative hateful people.

Check out your facts before you try and make your countless claims read the dates they don’t even match this cut and paste attempt at slander. Anyone can go into to this data base and make changes at will so what really is your point . ANGER, FRUSTRATION, RETALIATION, LIES and why ? HUM sounds personal

Family memeber @ 7:15 pm on March 20, 2010
Hope your coming back to town we love your food, love you and hope you get away from your childish, angry and mean partners.
We met some of them at a dinner at Tesar’s one night they are annoying drunks with no chance of making it without you.
So sorry this has turned in to a soap opera and they are trying to slur your name and reputation and blogs like this allow people to randomly fling lies. Take your name back they don’t deserve it and I hope you don’t let them use it.

Dallas Diner @ 7:23 pm on March 20, 2010
Chef Tesar is a well respected and accomplished Chef with many accolades and accomplishments and I can call him a real friend.
Anyone who uses this blog as a weapon to try and undermine his career or reputation is not only desperate but they are cowards,petty and desperate.

I too have been attacked on this blog by total strangers with no rhyme or reason. Stay strong JT we all know that your a great guy and an amazing chef. Your peers respect and admire you. Your partners seem to be desperate angry people. The best revenge is a good life.

Fellow Chef @ 7:34 pm on March 20, 2010
Wow I want to meet this guy and eat his food he must be really good at what he does to have all this love and hate flowing in his direction.
Does he have a restaurant in Dallas?

Texas girl @ 7:44 pm on March 20, 2010
Teasr’s was the best thing to happen to The Woodlands food scene ever. It is now a mess. Whatever happened is sad, because this place had it going. John is gone and Scott is gone and the place might as well be a Denny’s now. Too bad.

Marc @ 7:58 pm on March 20, 2010
Make that Tesar’s. Sorry.

Marc @ 8:02 pm on March 20, 2010
Tesar will be missed we loved his hamburgers and Grass fed rib eye, We loved talking to him as well a great guy.
We had dinner there this week and the quality has definitely disappeared and what happen to the wine guy he was great.No more crab no more octopus what going on?
John told me he was leaving a while ago,but he said he would look over it from time to time, guess his partners think they know better. Sad for the Woodlands good luck in your next Venture John you will be missed

Food critic @ 8:16 pm on March 20, 2010
At the end of the day isn’t it really about the quality of food that goes out of the kitchen? Everything else is high school drama BS. There are too few chefs who can consistently get people excited with their food (Sharon Hage, Avner, Bruno, ???) and that’s why chefs like Tesar will always be in demand. Like him or not, dude can bring it!

Something had to have gone seriously wrong for all of the talent that put the restaurant on the map to have all bailed at once. Follow the money (or lack thereof).

Squalo @ 9:10 pm on March 20, 2010
I went to a TACA event two years ago where local chefs demo-cooked at Viking, then we ate what they cooked. It was Tesar, the French guy from the Crescent and Tim Love.

They all were entertaining, informative, and infinitely patient with our amateur questions. Shortly after, we had dinner at the Mansion. In each instance, Tesar was lovely, friendly and interesting.

Of course he’s cocky, he’s a man at the top of his game. He’s probably demanding and a pain in the a** to work for. But that’s all part of working for a genius. You don’t make a frittata without breaking a few eggs!

These comments all seem like a bunch of whiny, jealous brats who wish they were Tesar. He’ll either continue to be successful, or he won’t. In the meantime, why don’t you all focus on your own growth and quit bashing him?

tinkerbell @ 9:17 pm on March 20, 2010
Tesar my brother hope your not reading this crap and glad you are not responding to any of it.
Stay strong stay true and glad to see that some of your friends and fans are supporting you.
I had to jump in this pool of mud, I just did 200 dinners and always check in with the blog world to see what might be coming my way when I stumbled upon this madness.
As we discussed weeks ago at Nobu we knew how hard it was going to be for you to leave your own restaurant, but you also know why you did it and that it had to be done.
I know how hard it was when you where going to open this Spoon thing in Plano and the deal fell through at the last minute.
So be strong hopefully you will come back to Dallas and kick some butt.
Got your back my brother and everyone knows my friend built a restaurant with duck-tape and chewing gum with a very difficult varied group of broke people with not enough money. You gave what I believed to be two nice kids a shot to be chefs and one of them seems to be a punk,but that happens in kitchens all the time.
You hit a home run as usual brother and proved whatever restaurant you touch,some love you some hate you but they all get treated to your passion and talent.
Hope to see you soon and look forward to eating your food and laughing with you again.
Bloggers know that hate and unfounded remarks only make you look pathetic. God bless the haters and hope they find truth in there own bitter words and lies

Chef and friend @ 9:17 pm on March 20, 2010
John is a talented chef and total pain in the butt, and a friend. This was the craziest experience I have ever had, working there. It is better for John as well as the rest of us who got out. We will all have healthier lives.
The restaurant will be gone by the end of May.
The two boys running the place, well one is taking the brunt of the blame, but its the sweet Louisiana Snake that was the one causing problems. Mean and malicious behind everyones back; John, Austin, Steve,Jake and everyone else that worked there.
The partners are miserable back stabbing
people. Drunk and approaching guest who did not care they were partners.
The guest just wanted to speak to John, Scott or Barb about food and wine.
It’s sad when it had so much possability and could have done so well. So many people put thier time, career and energy on the line…
John will succeed.

Qeenie @ 10:24 pm on March 20, 2010
I worked for Tesar at the Mansion as a sous chef and just wanted to chime in…. I think he is a fair boss and is very passionate about what he does. He is tough because it is his name on the finished product. I am out of the loop and don’t know any details about the latest developments so I won’t be commenting about what I don’t know. I just wanted to say my two sense since this is a heated convo. I don’t think this is the best forum to debate a person’s worth though, when people remain anonymous. If you are going to attack somebody you should have the balls to state who you are!

sous chef @ 11:13 pm on March 20, 2010
Hey Bros. My real name is Grand Master Flash and I’m here to say that my brotha John Tesar is a bro, man. He can keep it real when he’s tossing that foie gras and making threats against his “line cooks.” And my brotha JT owns the grass fed steaks and the lying, treating people like crap and having psycho meltdowns like a real bro does. And my brothas and sistas out there too scared to tell your real names – when you eat my main man Johnny T’s hamburgers, you will swear you died and went to the Hamptons. I mean Manhattan. I mean Tahoe. I mean Las Vegas. I mean Dallas. I mean the major food mecca of the Woodlands my people! Let the hamburger luvas and the knife wielders and the rolling pin mamas and all the chefs in the house welcome back the master of foie gras and fake truffle oil. The one. The one with many personalitys. John Teeeeeeeeesar!

Grand Master Flash @ 9:58 am on March 21, 2010
I too worked for Tesar and Dean Fearing at the Mansion, Tesar is a passionate intense and very talented Chef, the best I have ever worked for.
I learned more from him about food and what it takes to be a man and a Chef than anyone I have ever met.
I would work for him anytime anywhere.
In order to change the Mansion he had to hurt a few feelings especially over in the ivory tower of HR the protector of old school employees.
It appears his partners are upset about his departure and at the same time trying to hold on to the use of his name, menu and concept.
As you can see by his friends and supporters comments, Love always conquers hate. Chef if you are coming back to Dallas can I have a job ?

OTHER SOUS CHEF @ 10:18 am on March 21, 2010
Sounds like Grand Master Jeramie just jumped in.
Sorry people are attacking you too BRO just to easy to see it’s you man.
Know your lingo and the truffle oil comment is a give away. Someone in the last blog dragged you into this Bull, don’t take the bait
From what I hear about your new bosses you better run for the hills. Don’t hate on your Chef he took you to all those places didn’t he?
You went to NY with him and came back with him, what’s different now?
I know your angry that the partners have played you against each other, suck it up and do your job. Who else would pay you the money Tesar paid you? Where else could you go from line cook to Executive Chef in just 8 short months. one more thing Grandmaster thats personalities you wrote the cajun version.

OTHER SOUS CHEF @ 10:33 am on March 21, 2010
Wow! Are these comments a joke? Whatever the case, this makes for some interesting reading.

Logan @ 10:42 am on March 21, 2010
Casey Thompson and potential Joh Tesar return in the same week? Let’s look at it this way. If John Tesar comes back to Dallas we will certainly have a lot to talk about.

Nancy Nichols @ 10:58 am on March 21, 2010
Moody,Powerful,Talented,Kind,Opinionated, Articulate Hot Headed,Fearless and Sexy, so the ladies tell me [LOL sorry have to bust his balls a little]
He can be mean, but all chefs are mean at one point or another or they are just not real chefs and I like to use the term critical instead of mean.

Tesar is old school, taught by the best French chefs in the world and you know what they say about those guys.

He worked in the hard knock kitchens of NYC and created two very successful well respected restaurants in NYC all before the age of 30.

Do you know that Thomas Keller closed 4 restaurants before he opened the French Laundry and that he yells and fires people all the time.
This type of Intensity is what it takes to create great food, not average food,but great food

John is willing to fight for the little guy and for what’s he thinks is right, something we need more of in this world.
He will challenge authority and is willing to walk away from something that is just not kosher.
That’s not such a bad trait having enough talent and guts to walk away from a bad situation.
However I guess this quality makes some people angry, jealous and scared.

He has a temper, but only when provoked or when being screwed over,he is Irish for God sake.

He is a great kitchen politician which often gets him in trouble with the suit types.
He is very protective of his crew,true friends and family
John has this special quality to have people both hate him and love him,but at the end of the day he teaches them all how to be better cooks and what it takes to be a Chef.

He had my back and I trusted him with my name reputation and business he would still be working for me had he not been offered a great opportunity,so yes he can hold a job and I have no Idea where that notion even comes from?
He helped my partner and I build two restaurants here in NY which we still own today and without John i don’t think we could have done this thats how well I know him

John can get inside your head and up in your face and make you question every move you make.
So stop saying he has many personalities.
He has one very dynamic intense artistic way about him.
These qualities are what make him interesting and controversial,but also very good at what he does.

So young cooks if you want to be Chefs stop whining and get to work and be thankful you worked with my friend and extremely talented Chef and do the right thing.

One more thing to his partners don’t blame the talent if you don’t have enough money to play the game!

EX BOSS @ 11:48 am on March 21, 2010
Sorry, but I know for a Fact that Jeramie was at the heart of all the back biting, in fact he went to the partners. He would brag about it, he would disrespect John etc…. He does not have the ability to do the job he is in. Also he did not have the common sense to listen to someone who was teaching him how to do his job. He is not worth the salary he is paid. Through John is the only way he would have access to the money he is making.

Queenie @ 11:53 am on March 21, 2010
That is such bulls**t Queenie. Jeramie has skills and you know it or you wouldn’t have worked with him. Your beef with him is that he had a spine.

Taze Me Bro @ 12:06 pm on March 21, 2010
One thing for sure, chef’s can’t spell. But that’s cool, just don’t stop feeding us.

bogus name @ 1:51 pm on March 21, 2010
Tesar’s few friends and many personalities are throwing Jeramie and a few others under the bus and it!s dead wrong. The ridiculous comments here from his alleged friends and supporters like the laughable Texas girl nonsense demonstrates how dysfunctional this guy is. It’s not okay to be talented in your chosen profession but abuse employees, break rules, humiliate women you dated while living with another woman, and be a tyrant. It’s inexcusable. Even the casual observer with a web connection and a DSM-IV can look back thru the many Tesar related posts on various blogs and see that there are clear personality traits this man possesses that are unpleasant at the least, psychotic at most. Stand up and accept your shortcomings and mistakes Johnny boy and stop pointing fingers and throwing guys who were loyal to you completely under the bus.

Dallas Observer @ 1:55 pm on March 21, 2010
T’would be interesting if tesar opens a restaurant in Dallas because he always had such contempt for the “tortilla soup” and “lobster taco” eating “hillbillies” in Dallas. Last time he spent much of his energy attacking dean fearing. Who will it be this time?

Tink @ 2:39 pm on March 21, 2010
One thing I do know is that Jeramie has no spine, and Dallas Observer, The history of blog sniping is not a good example of truth or fact.
In fact it has a history of being lies about people with good reputations from anonymous losers so if that is history or fact to you then you must be watching TMZ reruns right now
Your attempt at slander and lack of reality are frighting maybe the Easter Bunny will be at your house next month with the tooth fairy.
Your rude mean untruthful comments about have no traction.
Why do the same people keep going back to work for him ? Not for months,but for years?
Why only now that they are fighting about the use of his name is everyone so mad at him.
Why do they only attack him after he decides to leave? Psychotic? The guy is a great chef and a great person reading this crap all day will make you Psychotic.

If you go back through that history log you suggest we do it’s the same 5 broken people writing the same untruthful things over and over again just like you are doing

queenie @ 5:00 pm on March 21, 2010
Tink,

My buddy loves Dallas and it was his job to get rid of that soup and taco.
Who are all you people and where do you get your nerve to attack a good man with this bull ****.
Lets take a close look at your lives, What a bunch of hollow low life asshole with nothing better to do
Tesar hasn’t even made a comment because I know he doesn’t read this crap.
I can bet this is all cooks at Tesar’s and ex-partners venting instead of running their business

Bob @ 5:08 pm on March 21, 2010
Observer,
Tyrant ? Psychotic have you ever met this guy? Throw people under the bus? Forget blogs goggle the guy.
Tesar has many friends and I am one of them. I am also a professional chef recruiter and I would place him anywhere anytime,but he tells me he wants to stay in Texas.
He is one of the most sought after respected chefs out there.
Shame on you, you must be one of the partners I have been hearing about. He does have to explain to people why he wanted to leave and he did just that to me last November when his partners could not afford to pay him any longer.
Instead of firing his staff he went to find a job and let them have the opportunity, does that sound like throwing people under the bus?

Jill @ 5:23 pm on March 21, 2010
Google sorry

Jill @ 5:23 pm on March 21, 2010
Ex boss, Bob an Jill, Good job! Thanks for standing up for John. All comments are very accurate!

Taze me bro, I only worked with Jeramie because John hired him, not because of his skills which do not exist. Spine, laughable. The only word I have for him is snake. Jeramie in fact tried to get me to go behind John’s back and talk to the partners. Which I would not and did not do.
Jeramie took credit for work I did. Things he is still not cabable of doing… and taze me bro, why are you defending him? You and I both know that Jeramie was throwing you under the bus all the time with JT and the partners. You also know that he was texting JT begging for a job and to be taken on the next venture.

Let it all go people. You wanted him gone and he is. Let John live his life and be happy! What does it matter to you? Go ahead and run the restaurant, you two want to prove something? Do it by making it successful. Good Lord Already!

Queenie @ 5:47 pm on March 21, 2010
I have never met this guy but I have eaten in 3 restaurants he has been the chef of and the food as always been amazing.
So have the reviews isn’t that what really matters?
It seems his personal life is his business and if employees think its proper to tell stories with out foundation isn’t that abusive?
Does anybody know who Marco Pierre White is? Read White Heat.
What about Bourdain or Molto Mario dropping the F-bomb at sobe last year
Read about these chefs. All chefs will be chefs and good ones in Dallas are hard to find!
I hope he does come back what was he doing in the Woodlands anyway?

bystander @ 5:55 pm on March 21, 2010
I know that asking for proper grammar and a run through Spell Check might be a stretch, but can’t you guys at least punctuate your soap opera?

JI @ 6:33 pm on March 21, 2010
This guy has been burning bridges his entire career and personal life. Give it a year and he’ll be moving on from Dallas for “Better Opportunities” leaving a trail of people feeling like they were dooped. And saying that it was because the people he worked with were broken and clueless. Classic Tesar reaction.

Honesty @ 8:56 pm on March 21, 2010
Jeramie did what had to be done. Everyone who’s left is doing what has to be done. Work is way better without the drama and big egos.

Taze Me Bro @ 6:48 am on March 22, 2010
Man this is like Avila’s round II…just with good food. Good morning Side Dish!

cbs @ 7:40 am on March 22, 2010
Only six more comments and someone can join the imaginary Grape dinner with Uncle Nancy…make that five more…

Brad @ 8:38 am on March 22, 2010
cbs, just about to say the same thing.

DarnellErwinFletcher @ 8:43 am on March 22, 2010
Tesar’s full of excuses and blame then has his imaginary friends and wives/girl friends, etc. blab silly nonsense. The “sous chefs” who say they loved working with him and would work with him again I say this: Ask Jeramie and Austin how that worked out for them. How Tesar is going to get money to open another restaurant is the kicker. And ask waiters and line cooks who have worked with him. He’s toxic and it shows in the service. His aura is really negative and I for sure wouldn’t want to eat in such a downer of a restaurant.

MAP @ 8:51 am on March 22, 2010
who knew that being a chef made one so angst-ridden? and such a bad speller? Not I. Is it just me, or is this sort of a random place to have a knock-down drag-out slugfest?

luniz @ 8:57 am on March 22, 2010
From H-Town Chow Down: Kicking off this week’s round of local food blog roundups is Albert, who you’ll recognize from this week’s feature on Houston’s best bloggers. He has a shocking bit of news out of The Woodlands: John Tesar has been fired by his investors from his eponymous restaurant, Tesar’s. The restaurant has been receiving rave reviews, so we can’t imagine that it was Tesar’s cooking talent that caused this rift. Hopefully, Tesar will stick around and come into the city proper, where his skills would be appreciated by fans who always hated the long drive up north.

Yep. It says right here he was FIRED. Again.
http://blogs.houstonpress.com/eating/2010/03/sampler_plate_this_week_in_foo_21.php

H-Town Chow Down @ 9:33 am on March 22, 2010
I was hoping to get down to Houston to try the burger bar.

Rob @ 10:00 am on March 22, 2010
For those of us who haven’t worked at Tesar’s, can someone give us the lowdown on who these people are and what they do (and, for those who no longer work at Tesar’s, how they came to leave)? Tesar we know. “Barb” sounds like former Tesar’s pastry chef Barbara Dellich. But who are Austin, Jeramie/Jeremy, John, Scott, Steve and Jake?

HR Department @ 10:02 am on March 22, 2010
HR, shame on you for putting last names. If you don’t know who John is… why read this blog? John and Tesar are one in the same. The others are sous chefs.

Tony @ 10:25 am on March 22, 2010
I didn’t know that that was the same John or some other John, Tony. According to some of the people above, Scott (Barber) wasn’t a sous chef, but a sommelier or beverage director.

Shame on me? It’s you and your former co-workers that are naming names and making allegations of abuse, dishonesty, marital infidelity, and more. I’m just a spectator trying to figure out who all these people are. If you want a spat with your former co-workers to be private, don’t post it on a public blog.

HR Department @ 11:48 am on March 22, 2010
cbs and DEF: Thank you, both. I had been thinking the same thing but, was reluctant to jump into this (pardon the intended pun) hot frying pan of a topic.

Twinwillow @ 11:59 am on March 22, 2010
Oops, missed Scott in that. Yes he was beverage director and did a great job for the company.
The only ones making the allegations of abuse and mistreatment are Jeramie and Austin.
Why anyone would bring in anything other than the food, which was fantastic, makes no sense to me.
Personal lives are not anyones business. First names were given, generic names.
We know you are not a spectator, because you wouldn’t know the last names otherwise. Or you have a lot of time on your hands to research…..

Tony @ 1:06 pm on March 22, 2010
Okay, let’s hold this conversation until I hear from Mr. Tesar later today.

Nancy Nichols @ 1:22 pm on March 22, 2010
What do I get for being commenter #67 :p

Rob @ 2:09 pm on March 22, 2010
@rob. You get a gift certificate to Tesars modern steak and seafood! Congratulations.

Dallas Observer @ 2:38 pm on March 22, 2010
Can’t pull one over on you, Tony. You’re right. I’m not just a spectator. I’ve actually been working on an unauthorized biography of John Tesar. You wouldn’t believe some of the stories I’ve heard. The publisher wants to call it “Tesar Does Texas,” but I’m still partial to “Steers, Queers, and Jimmy Sears.”

HR Department @ 2:56 pm on March 22, 2010
And, what was this post about?

Twinwillow @ 4:14 pm on March 22, 2010
I dunno. But it wasn’t important anyway, Twinwillow. But In love HR Department’s book title.

Tink @ 4:24 pm on March 22, 2010
I love the new book title, HR Department.
When I “enjoyed” a dinner at the Mansion under Tesar’s concept, the dinner involved FOAM. I asked a friend about that foam concept and she mentioned that her lunch (at a previous time/date) also involved foam.
No one likes foam in the food, so maybe that happened in Houston, too.

Nicole @ 5:00 pm on March 22, 2010
Just wanted to let y’all know that I didn’t post the comment above that was attributed to me. We did run the story that the Press cited; our source is one that has been reliable for us in the past.

We’re big fans of John Tesar and his work. The man knows his way around a kitchen, and has created on of the best burgers we’ve ever tasted. We’re hoping he stays in the Woodlands, or at least in the Houston area.

H-Town Chow Down @ 5:26 pm on March 22, 2010
HR Department-
Have you no life? You were clever at first…even informative to those not in the know. However, your last post was highly inappropriate and base. Stick to being clever.

Knife wielder @ 6:48 pm on March 22, 2010
This thread and the comments are HILARIOUS! It’s almost like there are only 4 or 5 people commenting but they are doing it under various handles.

Interested Observer @ 7:06 pm on March 22, 2010
I have to say this is the most interesting posting I have seen on Side Dish.

I had heard that it was not JT’s cooking that gets him in trouble, but his extracurricular activities. Despite that, I will welcome back anyone that will help elevate the Dallas culinary scene.

Foodie Wannabe @ 8:44 pm on March 22, 2010
Any word on Tesar’s big announcement?

H-Town Chow Down @ 8:52 pm on March 22, 2010
No, H-Town. He is very impulsive by nature and prob doesn’t even have a deal inked yet. I know he’s been in Dallas several months, his departure from the woodlands has been a long time coming. I heard a Tesar’s hamburger place in North Dallas, I heard corporate chef at Dallas Restaurant Group (Go Fish) but who knows. Yes, he can cook but he’s such an a-hole that he sets a really nasty tone wherever he goes. It’s like eating the second best meal of your life in a hospice full of sick and dying people. Good food but terrible vibe.

Over It @ 8:10 am on March 23, 2010
“It’s like eating the second best meal of your life in a hospice full of sick and dying people. Good food but terrible vibe.”

Awesome. I have now found my new favorite analogy. Thanks Over It!

Chef, Esq. @ 8:46 am on March 23, 2010

SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.

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