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

Chad Houser

Cafe Momentum

Yeli Marshall

Yelibelly Chocolates

Chris Patrick

Bright Box Foods

Daniel Pittman

33 Restaurant Group

Junior Borges


Jeff Bekavac

Cane Rosso, Zoli’s, Thunderbird Pies

Keith Cedotal


Matt Balke


Jon Stevens

Stock & Barrel

Kent Rathbun

Rathbun's Curbside BBQ

Katherine Clapner

Dude Sweet Chocolate

Misti Norris

Petra and the beast/STEPCHILD

Mike Matis


Jeramie Robison

Thompson Dallas

John Tesar


Dunia Borga

La Duni Baking Studio

Anastacia Quinones-Pittman


Janice Provost


David Uygur


Jeana Johnson

Talbot-Hill Ranch

Justin Box

Chef Justin Box

Graham Shockley

Ocean Beauty Seafood Dallas

Eric Dreyer

Monarch Reataurant

Ashleigh Wright

Dallas Cowboys @ The Star

Matt Ford

Billy Can Can

Nikky Phinyawatana

Asian Mint

Dean Fearing


Nick Walker

The Village Dallas

Susan Lor

TJ's Seafood Market

Andrea Meyer

Bisous BisousPatisserie

Jill Bates

Cafe Momentum

Sharon Van Meter

Beckley 1115

Steve DeShazo

Dallas College

Joel Orsini

Profound Foods

Sean Jett

Humble Simply Good Pies

Maggie Huff


Josh Harmon


Josh Farrell

Will Call Bar

Jeffery Hobbs

Slow Bone

Donna Griffin

Garden Cafe

Andrea Shackledford