Chef Chris Ward began his culinary career working his way up the ladder from Sous Chef to Executive Chef at numerous Dallas-based restaurants. He honed his skills at the legendary Universal Restaurants: Arthur’s, Old Warsaw and Seascape. In 1985, Chef Ward was honored with the distinction of becoming the first American chef to assume the Executive Chef position for the Pyramid Room and the Venetian Room at the Fairmont Hotel in Dallas. In August 1993, he prepared a $25,000 per plate dinner for 100 people in honor of President George H. W. Bush and ex-Prime Minister Margaret Thatcher. Chef Ward spent 3 years in New England at the famous Bedford Village Inn, a DiRoNa award-winning, four star, AAA, four diamond restaurant under his tenure. In returning to Dallas in 1998, he joined M Crowd Restaurant Group as Executive Chef, introducing The Mercury, Citizen,
Paris Vendome and Mercury Chop House. As Executive Chef and Partner for Dallas’ award-winning restaurant, The Mercury, Chef Ward has utilized his extensive cooking experiences from around the globe to create a truly unique menu. Enjoy new American cuisine with French and Asian influences, producing unexpected and celebrated flavor combinations which have gained recognition in Gourmet Magazine‘s Top Ten in Texas, Food & Wine Magazine’s Best New Restaurant, and Travel & Leisure Magazine’s America’s Top 50.