— Chef/Owner Encina
Growing up, Matt Balke always saw himself working in a kitchen. His philosophy of self-
discipline has driven his cooking career forward. With his extensive education and training, his dedication to detail shines through in every dish.
Hailing from the rural town of Uvalde, Balke is a native Texan with a strong work ethic. He
holds degrees in business marketing and hotel restaurant management from Texas Tech. Balke
pursued his passion for the culinary arts at the Culinary Institute of America, where he graduated
as salutatorian in 2007. His love for wine pairings rivals his passion for cooking, and he has
mentioned that if he were not in the food industry, he would be in the wine industry.
After graduation, Balke worked under James Beard Award-winning chef Sharon Hage of York
Street in Dallas, where he gained insights into local and seasonal food. He attributes much of his
success to Hage, stating that his real culinary education came from working under her. Balke’s
time at York Street prepared him for his roles as an executive sous chef at Bolsa and Bolsa
Mercado. He then served as the executive chef of The Rustic in Dallas before moving to
SMOKE, where he worked for nearly two years. Following his time at SMOKE, Balke returned
to Bolsa as the executive chef.
Balke opened his first solo venture, Encina, in October 2020. Since then, it has garnered several
awards, including Best New Restaurant, Best Burger, and Best Brunch. Encina has consistently
been ranked among the top 20 restaurants in Dallas, and Balke was named CultureMap Dallas
Chef of the Year in 2021.