Levi Gardiner’s culinary journey began as the youngest Executive Chef at Reata Restaurant in Alpine Texas. He cemented his North and West Texas roots in Alpine, and later in Marfa under well-renowned Chef, Seth Siegel Gardner. After Marfa, Levi moved on to Reata Restaurant Fort Worth, as a Sous Chef.

Levi went on to become the Executive Chef of the 6666’s Ranch and has cooked for some world-famous Cowboys such as Boots O’Neal, songwriter Joe Leathers, along with some stars such as the Yellowstone cast, Celebrity Chef Bobby Flay, actress Hellen Mirren, musical artists Zach Bryan, Metallica, Shane Smith & The Saints, and Turnpike Troubadours, and many more.

He now lives with his two sons Cash, and Zane, and his wife Dania in Weatherford, Texas. As the Executive Chef of JD’s Hamburgers, Levi plays an integral part in the recipe development for The Westland Restaurant Group.

He enjoys his free time cooking outdoors, over a live fire, and connecting nature with his family.


With a big personality, a love for food & family and a vibrant mohawk that changes colors more often than a chameleon, Chef Stefon Rishel has made a name for himself throughout the Dallas-Fort Worth Metroplex.

​Born in Michigan, Stefon moved to the Lone Star State at a young age and spent his childhood in Texas. Stefon stepped into a professional kitchen for the first time at the age of 23—working for the beloved, family-run Pappas Restaurants. He then earned the position of executive chef at the former Brackets sports bar inside Dallas’ Hotel Palomar. From there, Stefon was commissioned to create a sophisticated menu of Southern fare for the former SISU Uptown Resort near Downtown Dallas.

​His claim to local fame occurred during his three-year stint as executive chef at MAX’s Wine Dive—not only was Stefon hired to open MAX’s Fort Worth location, he was also given leeway to create his own upscale comfort dishes. During this time, Stefon was named the culinary winner of Fort Worth Magazine’s Top Chef competition in 2015 and received additional accolades from the publication—including “Best Comfort Food” (2014), “Best Use of Bacon” (2014) and “Best Brunch” (2014 – 2015).

In 2016, Stefon moved further down south to oversee menu development and culinary operations at 51fiften Cuisine & Cocktails located at Saks Fifth Avenue in the Galleria Mall in Houston, TX. Even though the restaurant received critical acclaim, Stefon’s tenure was brief—as he was too far away from his wife and newborn daughter, and he missed the collaborative culinary community found in Fort Worth. Upon returning home, Stefon served as executive chef for Texas Bleu Steakhouse before pursuing his dream to open upscale and affordable dining experiences throughout the Dallas-Fort Worth Metroplex. Starting with Wishbone & Flynt, He built and ran 4 concepts including Berry Street Ice House, Parker County Ice House, and Tre Mogli Cucina Italiana.  Chef Rishel has recently created Mohawk Culinary Services and Consulting and has multiple Clients throughout the Metroplex.


Sarah Castillo, a Fort Worth native, is a culinary innovator and managing partner of Taco Head, Sidesaddle Saloon, Tinies, and La Pulga Tequila.

Sarah attended the University in Texas, and has lived in Colorado and New York where she honed her skills for curating a true restaurant experience that includes sites, smells, and of course, only the best flavors! This, she learned while working at the Hudson Hotel with Ian Schrager company in Manhattan. She then moved back to Fort Worth to launch her first dream of a street taco truck, Taco Heads. In 2016 this project quickly developed into a brick & mortar building. It stands across the street from Dickies Arena on Montgomery Street in Fort Worth.

In 2020, Sarah took another leap toward restaurant development with Tinies, an elevated Mexican cuisine named after her mother, Christina. Tinies is known for its ambiance and delectable cuisine which draws influence from Mexico City and was noted, of “Top Restaurants of 2020” by Texas Monthly Magazine.

With Mule Alley in the Stockyards beginning to grow, Sarah began the venture of Sidesaddle Saloon, her take on the modern-day cowgirl which spawned into a craft cocktail bar with Texas culinary bar snacks, and is notably, “the finest saloon in Texas”.

Sarah’s newest and exciting project is La Pulga tequila, which launched in April 2023 and has been drawing attention from across the United States by multiple restaurants, hotels, and vendors. Sarah is looking forward to the many new adventures with growth in the tequila industry.