Dallas Hospitality and
Restaurant Consulting
From a Chef Who Has Run It

"I dreamed up what I wanted in a restaurant and Kent has been completely integral in making it happen. I would never have attempted this restaurant without knowing he was there to help.

His recommendations have made my building more functional and exciting, and his referrals to experts in branding, audio visual and much more have been invaluable.

He is fun, upbeat and encouraging – and the food is going to be great!"

"In my 37 years in this industry, I've worked with countless chefs, but few possess the combination of vision, precision, and genuine hospitality that Chef Kent Rathbun brings to the table. From high-end consulting to concept development and elaborate events, Kent approaches every project with an unmatched level of professionalism.

Whether we are in the trenches opening a new restaurant or collaborating on a complex menu, he is a master of his craft.

He is a chef's chef, and I am honored to call him a partner and a friend."

“When it comes to working on projects and events with Chef Kent I never hesitate. Working with my friend, colleague and culinary muse is always positive. This kinship revolves around our mutual love of sourcing, preparing, cooking, and serving with the payoff being that Kent infuses learnings and lore into every step of this journey.”

"Working with Chef Kent Rathbun was one of the highlights of my time leading Premier Grilling. As the anchor of our culinary education program at America's largest specialty barbecue showroom, Kent brought extraordinary credibility, creativity, and excitement to our brand. His classes consistently sold out, thanks to his remarkable culinary expertise, engaging personality, and ability to connect with any audience. Beyond his appearances, Kent provided invaluable guidance in developing our educational programs. His professionalism, generosity, and genuine passion for sharing his knowledge made him an exceptional partner and trusted advisor. I cannot recommend him highly enough."

"When I took over the historic, 21,000-square-foot El Rancho Brewing Company following COVID, Chef Kent Rathbun became an indispensable partner in its transformation. His expertise touched virtually every aspect of the business, from restaurant design and culinary development to kitchen operations, staff leadership, and financial management. With Kent's guidance, we transformed the property into a highly regarded Rocky Mountain dining destination generating nearly $4 million in annualized revenue. His extraordinary attention to detail, creative vision, and decades of operational experience were invaluable. Kent taught me a philosophy I carry into every business today: “If you can't measure it, you can't manage it.” He's an exceptional consultant, inspiring leader, and trusted mentor."

“Chef Kent is no Chef Ramsay! Actually… he may be even better.

I first met Chef Kent at a dinner party at his home. Our shared love of cooking with live fire sparked a conversation that, months later, led me to call him for advice on a new restaurant concept. And, as they say, the rest is history.

What I appreciate most is that you're not simply hiring a world-renowned chef. You're working with someone who genuinely cares about your business as much as you do.

Kent didn't just cook in restaurants. He opened, owned, and operated a number of restaurants, and that gives him a perspective you just can't teach. He understands the decisions, the financial realities, and the passion that come with ownership.

Kent doesn't just tell you what you want to hear. He tells you what you need to hear, and he treats your business like his own. You would be hard-pressed to find a better consultant, partner, or friend in the DFW area.”

“Chef Kent isn't just a Chef, he's a preacher and believer of one team. His knowledge extends to the front of house and he has input into all restaurant operations. He'll make sure you don't miss any steps when getting started.”

“Kent Rathbun has been great to work with, helping us reimagine a large ski-in/ski-out restaurant in Crested Butte, Colorado, and develop the menu to bring that vision to life. He’s been an invaluable partner throughout the pre-opening process, from kitchen design to catering events like the Crested Butte Food and Wine Festival, and a terrific ambassador for the project.”

“I first worked alongside Chef Kent Rathbun at Taste of America 25 years ago, so it meant a great deal when he brought me on to lead food and beverage for Bainbridge Bar & Grill at Pickler Universe, where he serves as our consultant. Kent crafted a menu that captures exactly the experience we want our guests to have, and his input on the kitchen design and planning has been thoughtful and grounded in decades of real restaurant experience. He brings creativity, credibility, and a chef’s eye for detail, and his contributions have helped shape the foundation of our restaurant.”

“It has been a great experience working with you. You are able to present ideas to us in both a restauranteur framework and a customer view point. Helping to find the balance between customer experience, presentation, appeal and cost to produce, cost to inventory, waste factor and ease or difficulty in producing and holding the item. Menu suggestions cover items for everyone with beef, chicken and fish options, as well as vegetarian options. We have also been able to cover several different price points in the offering. Your years of experience have been a real help in both kitchen layout and menu creation.”