Chef Omar Flores was introduced into the culinary world at a very young age. As soon as he could hold a knife, Chef Flores started in the kitchen, helping his father in their family-owned restaurants. He holds a bachelor degree in Hotel & Restaurant Management from New Mexico State University and is a graduate of the prestigious Culinary Institute of America in Hyde Park, NY.

Chef Flores staged at several restaurants around the country before settling in Texas at Dallas’ Abacus restaurant for five years, only to become Executive Sous Chef for an additional three. In 2008, he took Second Place White Wine Winner in the Dallas Wine & Food Festival ‘Rising Stars Chef’ competition for his curry seared diver sea scallops with toasted Israeli couscous, grilled vegetables and Meyer lemon sauce recipe. In 2009, his Hiramasa Tuna recipe won First Place in the Clean Seas Tuna recipe contest.

Continuing his success, Chef Flores opened Driftwood as Executive Chef in March 2012. Located in Oak Cliff & The Bishop Arts District, Driftwood received a Four-Star rating from Dallas Morning News and has been featured in numerous local publications. Chef Flores was selected as one of ‘2012 Best Chefs in DFW’ and named one of ‘2013 Best in DFW Seafood Restaurants’. More recently Omar was nominated for Food & Wine Magazine’s People’s Choice Best New Chef – Southwest.

Casa Rubia is Chef Flores’ newest endeavor. Located in Trinity Groves at the base of the new Margaret Hunt Hill Bridge in West Dallas, it opened November 2013. De- scribed as a modern, seasonal tapas, menu items rotate three, sometimes four times a week depending on the availability of the fresh seasonal ingredients.