Preston Paine

Preston Paine's culinary journey began under the guidance of a family friend, Chela, who ignited his passion for cooking. Chela's teachings in essential techniques—such as knife skills, grilling, and braising—along with her delicious dishes like dark mole, fresh tortillas, and stuffed cabbage soup shaped Paine’s appreciation for fine cuisine. After leaving Dallas to pursue a degree in Business Development with a focus on restaurant design at Tulane University in New Orleans, he immersed himself in the vibrant local food scene, working various restaurant jobs that further fueled his culinary aspirations.

Following his graduation, Paine joined a restaurant management and development firm in Dallas, where he contributed to menu creation and concept design. However, his desire to explore global cuisines led him to spend a transformative year as an onboard chef, traveling the world. Upon returning to the U.S., he secured a position at Eleven Madison Park, the acclaimed restaurant renowned for its three Michelin stars, where he honed his skills until the pandemic prompted a return to Dallas.

Seizing the opportunity for entrepreneurship, Paine co-founded Shug’s Bagels, an award-winning New York-style bagel shop. He later played a pivotal role in launching several restaurants within the Thompson Hotel in downtown Dallas, including Catbird and Nine at The National. As the corporate executive chef for Exxir Hospitality, he oversaw five acclaimed concepts in the Bishop Arts District. Currently, Paine serves as the Executive Chef of Restaurants at the Crescent Hotel in Fort Worth, Texas, continuing to leave his mark on the culinary landscape.