Born and raised in the great state of Texas, Chef Graham Dodds attended East Texas State University in Commerce, Texas studying Fine Art before beginning his formal culinary education at Western Culinary Institute in Portland, Oregon.
Dodds attributes his love for the culinary arts to his childhood experiences cooking with his grandmother using ingredients from her garden on the border between England and Scotland and learning to bake a soufflé from a family friend, a transplanted Swiss chef, when he was just 10 years old. Carrying the theme of travel and cuisine into adulthood, Dodds continued his culinary education by studying at the Koh Samui cooking school in Thailand and taking an intensive pastry course at Le Cordon Bleu in London. Beyond the classroom, Dodds’ experience comes from working in kitchens across Europe and the United States including London, Switzerland, Alaska, Oregon, Massachusetts, Colorado and Vermont.
In 2005, Dodds returned to Texas and has since led the culinary programs at some of Dallas’ top restaurants. During his time as executive chef at Bolsa, Hibiscus and Wayward Sons, Dodds was awarded both “Best New Chef” from Dallas Observer and “Restaurant of the Year” from D Magazine in 2009, “Chef of the Year” from CultureMap Dallas in 2015 as well as “Restaurant of the Year” from Eater Dallas in 2016, among others.
After Wayward Sons, Dodds served as culinary director of Epic F&B, overseeing the culinary programs and menus for the group’s portfolio of six unique concepts within The Statler Hotel in Dallas.
Graham is in the process of opening a restaurant in a historic two-story house in Bishop Arts called The Mayor’s House which is hopefully opening in early summer. In his spare time, Dodds serves on the Board of Directors for the Promise of Peace Community Gardens and is an advocate for local refugee organizations. He also is an avid beekeeper and enjoys candle-making utilizing the beeswax from his hives. Graham received his Eagle Scout honor, is active in the Boy Scouts and regularly cooks meals at weekend camping trips and summer camp