Provenance: Texas, USA
Currently works at: Café Modern Dallas, Forth Worth
TUNA BLANCA by Thierry Blouet
Texas native Denise Shavandy has a wide range of experience in the culinary arts. Most previously, she worked as Executive Chef at eatZi’s Market & Bakery in Dallas. Prior to that, she served as Executive Chef Instructor at the TSTC Culinary Institute in Abilene, as well as Executive Chef at Central Market in Southlake. She is thrilled to return to Fort Worth, as her culinary career got its start at The Pegasus and Spice International Café. She graduated from the University of Texas, Austin, where she received a Bachelor’s Degree in Advertising with a Minor in Spanish.