Chef Molly McCook
Dallas-Fort Worth, TX
Molly McCook is co-owner and executive chef at Ellerbe Fine Foods, Fort Worth’s award-winning farm-to-table restaurant and market. Trained in sustainable dining practices in some of the country’s finest restaurants, she brings a special touch to her innovative, seasonal menu items in the kitchen.
Inspired by her family’s Lousiana-style cooking and garden-fresh ingredients, McCook named her restaurant after the street where her grandparents lived: Ellerbe Road.
She developed her culinary skills in restaurants across the country before landing in Fort Worth in 2006. She originally left Shreveport for Colorado State University, earning her bachelor’s degree in Restaurant and Resort Management while working for a local catering company. She then moved to San Francisco as a student at the California Culinary Academy, where she earned the Danielle Carlisle Award for excellence in culinary studies.
In California, she completed an internship at Gary Danko, and worked at stars under Amaryll Schwertner, where she learned to develop innovative menus around seasonality, local ingredients and sustainability.
Moving to Los Angeles, she was sous chef at Lucques under Suzanne Goin–herself an early apprentice of Alice Waters, the renowned chef, restaurateur and proponent of sustainable dining. McCook’s skills and menus reflect this heritage of culinary apprenticeship to the finest locavore chefs worldwide.
McCook relocated to Austin, where she and childhood friend Richard King planned their own restaurant and, in 2009, opened Ellerbe Fine Foods.