Chef Charles Olalia Takes Over Rosewood Mansion in Dallas | Eater Dallas

"Since taking over the hotel’s flagship restaurant in October 2023, the new executive chef has balanced reverence for a long legacy of Dallas culinary greats with his own Filipino-inflected vision. He has refocused menus to appeal to wealthy locals and travelers — streamlining Tex-Mex breakfast fare in favor of egg-white frittatas, vegetable-packed omelets and cast-iron baked waffles while retaining a few classics — and built out a serious tea and in-house pasta program, training staff on both extruded and sheet pastas. His tasting-menu work has featured refined compositions (foie gras in pastry with house berry jam, crudo with cucumbers, cheese-stuffed tortellini, wagyu with stylized mashed potatoes), and several signature plates have crossed into mains: a rice flour–fried quail brined and double-fried for a tempura-like crunch served over a spicy beurre blanc; a lobster-and-shrimp lumpia wrapped in feuille de brick with shiso and sauce ravigote; and an opulent lobster Thermidor served with uni pasta and an Américaine-based sauce. He emphasizes foundation-building technique, caters to the hotel’s large-group and celebrity clientele, and brings visible confidence in the kitchen even while remaining reserved on the dining room floor." - Courtney E. Smith