Guest Chef Day: Four Seasons Executive Chef Christof Syre Wows Guests and Students
May 02, 2012

Each semester, Guest Chef Day is a special event at which a renowned Executive Chef works with Hospitality Management students to prepare a gourmet luncheon at the UNT student-operated restaurant, The Club at Gateway Center. The Club's General Manager, Charlie Foster, invited Executive Chef Christof Syre of Four Seasons Resort and Club Dallas at Las Colinas to lead hospitality students in preparing a unique, fine dining experience for 200 guests. "We strive to collaborate with and strengthen our relationships with industry partners and expose them to opportunities to interact with our students and create connections that have a mutually beneficial value," stated Foster. The Four Seasons Resort and Club is AAA Five-Diamond resort, the only one of its kind in Texas and home to the PGA's HP Byron Nelson Championship.

Chef Syre became Executive Chef of Four Seasons in 2000 and currently oversees 2 restaurants, 3 lounges, and banqueting for a 500 seat ballroom, in addition to 24-hour in-room dining for 431 rooms. Born in Bendorf, Germany, Chef Syre apprenticed in Dusseldorf before honing his culinary expertise in Sydney, Hong Kong, and London. When asked about the menu he created for Guest Chef Day, Chef Syre said, "I was inspired by Spring - the sunlight, fresh fruits and vegetables. I picked fish because I wanted to do something different. Most people use salad as an appetizer, but I chose to use it as a lighter entree." Further explaining his choices, Chef Syre revealed a glimpse of his delightful and humorous side when he wittily stated, "Strawberries and mint are very refreshing and representative of Spring, and with a lighter entree, no one would need to feel guilty about white chocolate mousse for dessert."

Chef Syre's three course menu began with a fantastic tomato and bread soup, followed with a garden-fresh "nicoise style" salad featuring perfectly grilled salmon presented on a novel and refreshing blend of mixed lettuces, Radicchio, Fingerling potatoes, green beans, artichoke hearts and tomatoes. Chef Syre completed his gourmet menu with a luscious white chocolate and praline mousse topped with a strawberry mint salad.

Chef Christof Syre's Menu

Oven Dried Tomato and Bread Soup, Green Onion-Ginger Pesto

Grilled Salmon "Nicoise Style"

White Chocolate and Praline Mousse, Strawberry Mint Salad

The Club at Gateway Center is an integral part of the educational experience for the Hospitality and Tourism Management program. The restaurant is a showcase training laboratory for students enrolled in two restaurant operations courses. Students learn how to run a successful restaurant by practicing fine dining service techniques, management skills, menu planning, financial management, marketing techniques and food production. It is a premier learning environment for students and a delightful experience for guests.

Four Seasons Resort and Club Dallas at Las Colinas:  Taking Texas Hospitality to New Heights.

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