Thomas “Coner” Seargeant, winner of the Food & Wine Foundation of Texas’ Stephan Pyles Scholarship, attended the Texas Culinary Academy in 2008. In 2009 he joined the team at Charlie Palmer at The Joule, working under executive chef Scott Romano. Over the next two years, Chef Seargeant excelled in his role and was promoted to sous chef. In 2013, Seargeant joined the culinary team to develop and open a new concept at The Joule, CBD Provisions, a modern Texas brasserie lead by executive chef Michael Sindoni. Chef Seargeant has been a key leader at CBD Provisions and, over the past few years, has contributed significantly to the restaurant’s high accolades, including four stars by the Dallas Morning News. Today, Seargeant is at the helm of CBD Provisions, mentoring yet another generation of talented young cooks.