Piehole Project Dallas

In the 1980s, culinary trends included blackened redfish, New Coke, and Vol au Vents. Culinary schools and programs in the United States were few and very expensive. Workforce development in the restaurant industry meant getting your foot in the door at a restaurant and working for next to nothing.

We are pleased to present Piehole Project for the third year. Dallas’s Top chefs are participating to help us reach our goal of raising $40,000 this year.

Pick-up and Delivery

All pies will be available for PICK-UP on November 15, 2022 from the Dallas College Culinary, Pastry and Hospitality Center located at 11830 Webb Chapel Rd #1200, Dallas, TX 75234.

Pie delivery will also be available on November 15 for a fee of $35 within a 35mile radius.

Meet the Chefs

Keith Cedotal


Jeff Bekavac

Cane Rosso, Zoli’s, Thunderbird Pies

Junior Borges


Jeana Johnson

Talbot-Hill Ranch

Daniel Pittman

33 Restaurant Group

David Uygur


Chris Patrick

Bright Box Foods

Janice Provost


Yeli Marshall

Yelibelly Chocolates

Anastacia Quinones-Pittman


Chad Houser

Cafe Momentum

Dunia Borga

La Duni Baking Studio

John Tesar


Jeramie Robison

Thompson Dallas

Mike Matis


Misti Norris

Petra and the beast/STEPCHILD

Katherine Clapner

Dude Sweet Chocolate

Kent Rathbun

Rathbun's Curbside BBQ

Jon Stevens

Stock & Barrel

Matt Balke


Susan Lor

TJ's Seafood Market

Nick Walker

The Village Dallas

Dean Fearing


Nikky Phinyawatana

Asian Mint

Matt Ford

Billy Can Can

Ashleigh Wright

Dallas Cowboys @ The Star

Eric Dreyer

Monarch Reataurant

Graham Shockley

Ocean Beauty Seafood Dallas

Justin Box

Chef Justin Box

Andrea Meyer

Bisous BisousPatisserie

Donna Griffin

Garden Cafe

Jill Bates

Cafe Momentum

Sharon Van Meter

Beckley 1115

Steve DeShazo

Dallas College

Joel Orsini

Profound Foods

Sean Jett

Humble Simply Good Pies

Josh Harmon


Maggie Huff


Josh Farrell

Will Call Bar

Jeffery Hobbs

Slow Bone

Andrea Shackledford