Chef Kyle Barham and Beverage Director Susie Scott of The Carillon, have recently introduced an all new happy hour with specials that are deeply rooted in Texas tradition with a bit global influence.
Prior to joining the AT&T team, Chef Barham served as executive sous chef at Uchi Dallas under Chef Tyson Cole, where he earned the restaurant a five-star rating by The Dallas Morning News. Previously, he worked with Chef Stephan Pyles as executive chef for Chef Pyles’ flagship restaurant and spent time as executive sous chef at Fearing’s at the Ritz Carlton Dallas under Chef Dean Fearing.
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