Executive Chef Brian Zenner-Oak Restaurant

Born in Thailand, yet a true Texan at heart, Chef Brian Zenner brings a culinary style that melds American and international flavors in the form of an approachable small-plates menu at Apheleia Restaurant Group’s critically acclaimed Belly & Trumpet in Dallas.

Brian’s father worked for a Texas-based oil company, a job that took the Zenner family all over the world and included stays in London, Dubai and Bangkok where Brian was born. During these early years abroad, he developed a true global palate, and found a deep affection for all things food. Despite his passion, Brian initially chose a career path outside of the kitchen. After studying history at the University of Texas, he took a job in the technology industry, where he quickly came to the realization that he was not destined to work behind a desk. His true calling was cooking.

Following his heart, Brian enrolled in the Texas Culinary Academy in Austin. After graduation in 2004, he began his culinary career in the kitchen of the Driskill Hotel in Austin. From there, he moved to Portland, OR, to help open Fenouil, a French brassiere. Brian spent five years in Portland, during which he worked in some of the city’s finest restaurants. During this time, he became inspired by the region’s abundant produce and ever-growing gastronomic spirit, and learned to garden and forage for ingredients to use in his kitchen.

Returning home to Texas in 2010, Brian landed a position in the kitchen of Mansion on Turtle Creek in Dallas. Here he met Chef Jason Maddy, who hired him to help open Apheleia Restaurant Group’s first restaurant four-star restaurant, Oak, in 2011.

Chef Zenner was also named as one of the Best Chefs in DFW by Leslie Brenner of The Dallas Morning News. Zenner’s menu invites guests to experience innovative, globally inspired creations, and is a true showcase of its Chef’s diverse upbringing and inspirations.

When not in the kitchen, Brian is at home spending time with his family and tending to his garden.