Chef Mike Matis was named the Executive Chef at Stampede 66 in February and brings a decade of experience to Stampede 66. He was born and raised in Virginia and started working in his family’s restaurant at a young age. After high school, he completed his culinary training at The Culinary Institute of America in Hyde Park, New York. Since then, Matis has worked in restaurants around the country including Khong River House in Miami which was nominated James Beard Award for Best Restaurant in the Southeast in 2013. He has worked in practically every position in the kitchen from pastry chef and salad station all the way up to his current position as Executive Chef which makes him the perfect fit for the Stampede Kitchen.
With Stampede 66, Chef Stephan Pyles is giving Dallas the food it wants to eat: a winning mix of classic Southern cuisine and Mexican dishes, all dressed to the cowboy nines. Stampede 66 celebrates Texas flavors with what Chef Pyle’s calls “modern Texas cuisine, with a twist.” Tex-Mex is represented, but it is Tex-Mex elevated and evolved. Down-home Texan cooking is on the menu as well, with dishes that spring straight from the Texas of Pyles’ childhood, taking old favorites to new heights.