COOKING FOR A CAUSE
We are excited to announce the return of the “in-person” Dallas All Star Chef Classic benefiting Dallas 24 Hour Club! The 24 provides transitional living, support services and essential life skills for homeless alcoholic addicts who want to embrace long-term sobriety and become contributing and self-supporting members of the community. Since opening their new facility in 2018, almost 2,000 residents have been served.
The event will be held at Lighthouse Dallas on Sunday, October 16th from 5:30pm - 8:00pm with a VIP Reception for Premiere Sponsors beginning at 5:00pm. Dallas’ Top Chefs will prepare wonderfully delicious tastings. In addition to the exceptional cuisine, you will be entertained with live music by Jordan Kahn Orchestras and enjoy a Silent Auction. This year marks The 24’s 53rd Birthday, so plan to celebrate with us in a fun-filled evening!
Kimberly and Shannon Wynne
Kimberly Daulton Wynne is a fifth generation Californian but got to Texas as fast as she could at age 10. After graduating from Texas A&M with a degree in Journalism and Graphic Arts, she spent 25 years in the Dallas ad agency business working for Tracy Locke/DDB Needham, Publicis and as an Executive Producer in the post production business. Kimm has devoted her time to many non-profit organizations including Alliance for Children of Ft Worth, The Bridge Homeless Recovery Center, Operation Kindness and Dallas Pets Alive. Having left the corporate world 10 years ago she continues to support causes for both two and four-legged friends, including her three new grandbabies. Kimm is also an avid fly fisherwoman, enjoys creating mosaics, costumes and anything else the she can get her hands on.
Shannon Shelmire Wynne has been in the restaurant business since 1980, having built such innovative Dallas concepts as 8.0 Bar, Nostromo, The Rio Room, Tango, Rocco Oyster Bar, the Fast and Cool Club and others. Shannon is the President of Eight-O Management, LLC, Flying Fish, LLC, and Moth Management, LLC which currently owns and operates five concepts with 31 units in six states, including the Flying Fish, the Flying Saucer, Meddlesome Moth, Miriam Cocina Latina and Rodeo Goat. Shannon graduated from Trinity University with a degree in Biology. He is currently on the Board of Directors for Dallas 24 Hour Club and The Dallas Historical Society. He has also served on the boards of The Bridge Homeless Recovery Center, North Texas Food Bank and KERA among other non-profit organizations. Shannon met his wife Kimberly 23 years ago, is the proud father of six children, grandfather of three and is a fifth generation Texan. He is an avid fly fisherman, art collector and chicken farmer.
Chefs Paula Lambert and Stephan Pyles
Paula Lambert founded Dallas' Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 artisanal cheeses, all of which Paula has created and developed. Paula's cheeses have won hundreds of awards and accolades and are known far and wide for their excellence. The cheeses are sold throughout the USA to fine restaurants and stores.
Applauded as one of America's pioneer artisanal cheesemakers, Paula is the author of The Cheese Lover's Cookbook and Guide (2000) and Cheese, Glorious Cheese! (2007). The Cheese Lover's Cookbook and Guide was recently been released in paperback.
Paula takes an active role in many professional organizations including The American Cheese Society, Les Dames d'Escoffier, The Culinary Trust, AIWF, WCR, and NASFT. She currently serves on the boards of Dallas' Better Business Bureau, and Uptown Dallas Public Improvement District. Her accolades include: James Beard Foundation's Who's Who of Food and Beverage in America, the Career Achievement Award from Mary Baldwin College, the Award of Excellence from the IACP as Entrepreneur of the Year and from the Dallas Historical Society for Creative Arts. She is a past-president of the IACP.
A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA as well as in Italy and France. She recently founded a new company, Viaggi Deliziosi, and enjoys taking small groups of food lovers to Italy to explore the culture, cuisine and countryside in depth.
Stephan Pyles is a pioneer of New American Cuisine, having been at the forefront of the renaissance in American cooking a generation ago. He is also the founding father of Southwestern Cuisine, which dominated the American food scene for two decades.
Chef Pyles, a fifth generation Texan, has opened 23 restaurants in 6 cities over the past 35 years, including Stephan Pyles, Routh Street Café, Baby Routh, Star Canyon, Stampede-66, and Flora Street Café. He has authored four highly successful cookbooks and hosted two seasons of the Emmy Award-Winning PBS TV series New Tastes from Texas.
Pyles was the first person in the Southwest to win the James Beard Award for Best Chef and has been nominated by the Beard Foundation for Outstanding Chef in America an additional 12 times. He was the first Texan inducted into Who’s Who of Food and Wine in America, and has cooked for dignitaries and celebrities worldwide, including five American presidents, 6 first ladies and HRH Queen Elizabeth II.
Chef Pyles was a cuisine consultant for American Airlines for 22 years and has consulted for the Dallas Museum of Art and a host of hotels, such as Hotel Zaza, The Gaylord Texan, The Omni, Hotel Eilan and Delta Marriott. In addition, Pyles has consulted on the food and beverage programs for Corporate Campuses including Verizon Wireless in Basking Ridge, New Jersey and Deloitte University in Grapevine, Texas. Pyles has licensed his name and oversees food and beverage at 3 airport operations in Dallas.
A tireless philanthropist, Pyles is a founding board member of Share Our Strength, an international hunger relief organization and is recipient of the organization’s Humanitarian of the Year award. He has been on various boards of organizations such as Goodwill Industries and The Art Institutes, and is a life board member of the North Texas Food Bank. In 1990, he founded The Hunger Link, Dallas’ perishable food program that acts as a conduit between hotels and restaurants and food pantries. Chef Pyles has awarded $375,000 in culinary scholarships in his name over the past 12 years.
ABOUT DALLAS 24 HOUR CLUB
Dallas 24 Hour Club provides transitional living, support services and essential life skills for homeless alcoholics and addicts, so they can embrace long-term sobriety and become contributing self-supporting members of the community. In 2021, Tillman House opened to provide an affordable sober living community with support to encourage long-term sobriety for Graduates of Dallas 24 Hour Club.