On The Border Mexican Grill & Cantina® Names New Heads of Culinary & Beverage
DALLAS, Aug. 14, 2018 /PRNewswire/ -- On The Border, the world's largest Mexican casual dining brand, made a bold move announcing two new Heads of Culinary & Beverage will join the team to introduce the next generation of Mexican cuisine. The father-and-son duo of Beto and Julian Rodarte ? two of the Dallas restaurant scene's culinary all-stars ? will be bringing the "cocinero" or chef-driven spirit of border-style food and cantina-spirit to OTB restaurants everywhere.
"The timeless appeal of Tex-Mex cuisine is its familiarity, but the future of casual dining and the OTB brand specifically lies in delivering a differentiated experience and pushing the limits of flavor," said Matt Hood, Chief Executive Officer for the brand. "We're remaining true to that tradition while also creating new delicious dishes relevant to the tastes and trends of today's consumers. Beto's proud heritage combined with Julian's fresh, modern perspective has created an exciting future for contemporary Mexican cuisine. We're looking forward to having both Beto and Julian leading our team." Hood also mentioned that On The Border's commitment to freshness, depth of flavor, cooking over mesquite-wood-fired grills, and made-in-house preparations will remain cornerstones of the brand.
Beto and Julian Rodarte are the originators and founders of Beto & Son, the award-winning restaurant located in the Trinity Groves neighborhood of Dallas. Beto & Son is popular among foodies of all ages, and has a strong following for its energetic, vibrant atmosphere, quality ingredients, and inventive preparations. Beto Rodarte was born and raised in Mexico as part of a farming family, which inspires his authentic culinary vision to this day. As a first-generation American, he studied at and graduated from the Culinary Institute of America before pursuing a successful career in the restaurant industry. He quickly worked his way through corporate kitchens and rose to the title of Director of Culinary Operations for the Cozymel's restaurant brand, where he served in the position from 1993 through 2001. He then served as the Director of Culinary Operations for On The Border in the early 2000s. Later he moved to Brinker, where he served in as the Executive Innovation Chef for the Chilli's brand for nearly 10 years before opening Beto & Son. Julian grew up working in the kitchens of various On The Border restaurants. Shortly after graduating from the Culinary Institute of America, he joined his father in opening Beto & Son. He was named one of the 30 top chefs under 30 years old by Zagat in 2017.
"It is wonderful to be returning to a brand I have such fond memories of," said Beto Rodarte. "Julian and I hope to build on the favorites that On The Border guests have always enjoyed and then excite their palates with new Mexican food experiences they have not yet tried but are sure to love."
About On The Border
On The Border Mexican Grill & Cantina is the world's largest Mexican casual dining brand. Known for its award-winning Margaritas, house-made salsa, and sizzling mesquite-grilled fajitas, On The Border is a fan-favorite destination for authentic, contemporary Mexican food and vibrant good times. With 156 restaurants in 32 states, Puerto Rico and Asia, there's always a fiesta waiting at On The Border. Follow and 'like' On The Border on Facebook at www.facebook.com/OnTheBorderMexicanGrillandCantina, become a fan on Instagram @ontheborder and @OnTheBorder on Twitter. For more information, visit www.ontheborder.com.
Contact: Kim Miller
888.869.7899
[email protected]
SOURCE On The Border Mexican Grill & Cantina
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