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An accomplished Chef, Fitzgerald Dodd has been active in the culinary field for nearly twenty years. Chef Fitzgerald began his career at the iconic Brennan’s in Houston, TX and has since held positions with many of the leading restaurants in Dallas including Stephen Pyle’s Restaurant, Ferre, Abacus, Star Canyon, Voltaire, Hotel ZaZa, Hotel Crescent Court and Screendoor Restaurant (a contemporary southern concept).

While at Screendoor, Chef directed the overall culinary direction of the new restaurant and facilitated the development of menu items and recipes, which earned him a host of accolades and achievements including one of “Best New Restaurants 2009” in D Magazine and “Best Southern Restaurant” in the Dallas Observer.  

Chef Fitzgerald’s approach to southern cooking is ‘Elevated Southern Cuisine.’ It’s simple, but refined with bold flavors that provide a ‘down-home’ punch. Chef Fitzgerald credits his cooking philosophy to his grandmothers in East Texas. In their kitchens, he developed his love for the culinary arts and an appreciation for natural ingredients such as locally grown produce, game and fish.  

In 2010, Chef Fitzgerald expanded his culinary expertise by accepting the task of working as the personal chef of one of Miami Heat’s “Big Three,” pro basketball star Chris Bosh for nearly four-years. In the past year, he was recruited to head the kitchen for a new restaurant concept called Ida Claire in North Dallas.  While there, Ida received numerous awards including “Top 10 Best New Restaurants of 2015” by D Magazine. Chef Fitzgerald was also recently featured in the Chef Talk section of Haute Living – Dallas magazine.

Chef believes that to master a craft you must always be willing to explore and stretch the boundaries of its borders. 

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