Seared salmon over corn and asparagus, plated by Chef Kent Rathbun

Tuna tataki salad with mango cucumber slaw by Chef Kent Rathbun

Red wine glazed pork belly by Chef Kent Rathbun

Plated mushroom tart by Chef Kent Rathbun

For Restaurants

Hospitality Consulting

Chef Kent Rathbun brings real-world expertise to your restaurant vision, from menu development to opening day.

START THE CONVERSATION

A catered backyard party at dusk in Dallas by Chef Kent Rathbun

Catered backyard pool party at night in Dallas

Guests at a long outdoor dinner table in Dallas

Backyard dinner party table setting in Dallas

Chef Kent Rathbun teaching a cooking class

For Your Event

Catering and Special Events

Catering in Dallas since 1990. Our rolling kitchens cook on site, right in front of your guests.

PLAN YOUR EVENT

50+Years in restaurants

30+Restaurant concepts

4xJames Beard nominee

IRON CHEFAmerica champion

Chef Kent Rathbun

Dallas hospitality consulting, catering and special events

My first restaurant job was at 14, at a Sambo's in Kansas City. At 17 I apprenticed at La Bonne Auberge. More than 50 years later, that passion has grown into a career built on culinary excellence, restaurant leadership, hospitality consulting, and award-winning dining concepts.

READ MY STORY

Chef Kent Rathbun's team grilling for guests at a catered outdoor event

More from the Test Kitchen

The Transformer rolling kitchen with smokers

THE FLEETHQ, The Transformer, Big Red and the Double R bar trailers.

THE SUSHI FORESTSushi and sashimi among bonsai, stone and driftwood.

KEYNOTE SPEAKINGHospitality, restaurant economics, and a story of tragedy and triumph.

Who Is Chef Kent Rathbun?

Chef Kent Rathbun is a Dallas chef and restaurateur with more than 50 years in the restaurant business. He has been a leader in the Dallas restaurant scene since 1990.

He created Abacus, which opened in 1999 and earned Forbes Four Stars and AAA Four Diamonds. He went on to build Jasper’s and Rathbun’s Blue Plate Kitchen. In all, he has led more than 30 restaurant concepts.

He is a four-time James Beard Foundation nominee for Best Chef: Southwest. He defeated Bobby Flay on Iron Chef America, and he was the featured chef for the George W. Bush 2001 Inaugural Ball.

With his wife, Tracy Rathbun, he is a former owner of Shinsei and Lovers Seafood and Market, and he also created Hickory.

What Chef Kent Rathbun Does Today

Hospitality consulting. Kent works with investors and operators on concept development, menus, opening plans, staff training, team building, recipe development and costing, and financial oversight and P&L management. See consulting services.

Catering and special events. From large galas to backyard barbecues, special events and intimate high-end dinners, Kent has been catering in Dallas since 1990. His trailer fleet of rolling kitchens, HQ, The Transformer and Big Red, plus two Double R mobile bar units, brings the kitchen and the bar right to your event. Plan your event.

Speaking. Kent speaks about his culinary career, restaurant economics, his comeback from a near-fatal ATV accident, his legal fight over the rights to his own name and likeness, and other life and business experiences. Book Kent to speak.

Awards and Recognition

Abacus was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame and was named Best of the Year by Bon Appétit in 2001. Esquire named Jasper’s one of the Top 20 Best New Restaurants in America. Abacus also earned a James Beard Outstanding Service nomination and was named one of USA Today’s Top Meals Around the World.

Chef Kent Rathbun represented the Dallas Cowboys as head chef at the Pre-Super Bowl Taste of the NFL for 25 years. He was part of the team that cooked for Queen Elizabeth II, and he has cooked at the James Beard House in New York many times.