Chef John Tesar takes over kitchens at Palladino's in Dallas and New York

Chef John Tesar has been named to run the kitchens at Palladino's Steak and Seafood in both Dallas and New York City. The role replaces Sam Hazen, who was initially announced as the executive chef but has since stepped aside. Tesar will travel between the two locations to ensure the restaurants operate in sync. The menu features sushi, steaks, pasta, fish, and hearty sides, with only minor tweaks to the current offerings.

The new partnership brings together two New York-born restaurateurs. Joseph Palladino, a former NYPD officer from the Bronx, helped build the Nick and Sam's steakhouse in Dallas over two decades ago. In 2025, he opened his upscale Palladino's concept in the main concourse balcony of Grand Central Station. Earlier this year, he expanded the brand to the Preston Hollow neighborhood in Dallas. That location offers high-end dining with free parking, a feature that distinguishes it from nearby Uptown establishments where patrons often pay for parking.

Tesar's career includes stints in the Hamptons and New York City, where he worked at 13 Barrow Street and The Supper Club. He later moved to Dallas to work at the Rosewood Mansion on Turtle Creek, where he earned a five-star review before opening his own restaurants, Spoon and Knife Steakhouse. In 2020, he expanded the Knife and Spoon concept to The Ritz-Carlton Orlando, Grand Lakes, which received Michelin stars in 2022 and 2023. He also managed Knife Italian in Irving, a role he has since left.

Tesar is widely recognized for his dry-aged steaks sourced from central Texas farms. In a review by D Magazine, writer Brian Reinhart ranked Knife Plano as one of the city's best steakhouses after spending nearly $17,000 on steak dinners across Dallas over a year. Reinhart described the dry-aged steaks at the location as magnificent.

In a recent call, Tesar clarified his position within the new company. He stated, "I'm working for Joe. I'm not here to do John Tesar. I'm here to do Joe Palladino." Tesar noted that he has been sober for two years and off social media for six months. He emphasized that the partnership relies on Palladino's front-of-house expertise and his own management of the back-of-house operations.

When asked about the Michelin guide, which is currently active in Texas, Tesar said he does not count on accolades. He described awards as fleeting in the public mind and noted that he is now mature enough to focus on opening great restaurants and serving amazing food. He added that he is accomplished enough to view past stars as a resume item rather than a current goal.

Tesar explained that he is not bringing his signature dry-aged program to Palladino's immediately. He said the Knife brand remains his, but he is currently focused entirely on the new partnership. He expressed a desire to avoid borrowing $10 million from unknown investors, a move he felt could lead to sleepless nights. He said he does not want his children to rely on licensing that could disappear quickly if a new venture fails. He described the current arrangement as a great partnership where Palladino provides the infrastructure and investors while Tesar manages the kitchen.