Texas Bleu restaurant, at the corner of Main & Taylor in Keller, is the newest addition to the old town Keller dining scene. The restaurant is themed as an American Steakhouse and serves Farm-to-Table cuisine featuring local produce.
Chef Rishel comes to Texas Bleu most recently from a brief stint in Houston as Executive Chef to revamp and re-open 51fifteen inside Saks 5th Ave. in the Galleria. Previous to that Stefon spent three years as the Executive Chef at Max's Wine Dive Fort Worth where he won Top Chef Fort Worth in 2015 amongst multiple other awards including Best Brunch and Best Comfort Food 3 years in a row. Self-taught in the business he grew up in, Chef Rishel is excited to bring true Farm to Table fare to Keller and be a part of Texas Bleu and the surrounding Community by participating in the Rotary club of Keller, and the Prostart Programs at Keller ISD. He is also on the Chef's Committee for the Fort Worth Food and Wine Festival and served as Vice President of the Tarrant County Restaurant Association prior to his departure in Houston. "Our goal at Texas Bleu is not just to provide a fantastic dining experience in Keller Texas but in all of DFW and beyond. First and foremost it has to be approachable and unpretentious and I think we are on the right track to accomplish that here.”
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