Chef brings homegrown passion for food to Rick's Chophouse

Chef Tim Bevins has been marrying ingredients since he was a child growing up "on the creek" with his family in southeastern Kentucky.

With no formal culinary training, Bevins' childhood "concoctions" have taken him far, including to famed restaurants like The Mercury and Craft Dallas at the W Dallas hotel.

"There was always something going on; always someone cooking something, canning something, killing something, cleaning something or milking something," said Bevins, 41. "I think that's how it all got in my [blood]."

Last week, the husband and father of four took over as executive chef for Rick's Chophouse, Sauce on the Square and Grotto, located on the square in downtown McKinney.

Upon his move, Bevins appointed Craft colleague Andrea Roland to lead the culinary team at Sauce on the Square. Craft recently closed its doors and was replaced with Cook Hall, scheduled to open this fall.

Bevins took an interest in food from an early age thanks to his hometown's farm fresh culinary culture. Preserving fruits, seasonal cooking and appreciating the benefits of locally based agriculture and garden ingredients were all ways in which Bevins cultivated his organic passion for creating in the kitchen.

"It's like they say, you don't find it, it finds you, I suppose," Bevins said. "I was always in the kitchen and there was always someone doing something [in there]."

Bevins has also worked with chefs Chris Ward and Marc Cassel, giving him a cultural depth Rick's Chophouse co-owner Rick Wells said turned out to be the perfect fit. Bevins' emphasis on farm-to-table philosophy was something that also attracted Wells, who said one of his foremost goals is to make his restaurants more sustainable and green.

"As a group we are looking to continue to create and build restaurants that are sustainable, that are green, that are farm-to-table," Wells said. "[Bevins] had all those traits for us."

As made evident in their newest addition, as well as in its past professionals, Rick's carries a special level of notoriety among the community that goes beyond the city limits. Known for his famous baby back ribs that were featured on TLC's "Barbeque Pitmasters," for example, Paul Peterson recently graced Rick's with his culinary talents. His cooking helped Rick's earn four stars in 2010.

After Peterson left in October 2011, Wells brought on Lee Fields, a graduate of Le Cordon Bleu in Paris, as chef.

"You would be floored at just how many executive chefs wanted the job," Wells said. "There's a whole level of chefs out there that no one knows exists. [But] there's only a handful of candidates who possess the talent and the "one heart" culture."

Bevins joins a restaurant that, since it opening five years ago, has received numerous accolades, including 2011 Business of the Year Award and 12 "Best Of" McKinney Awards presented by McKinney Magazine. Last month, Rick's was also recognized by Wine Spectator with the 2012 Award of Excellence.

Wells said the string of milestones comes from strategic planning, like-mindedness and most of all, the "one heart" philosophy with and among his staff.

"It's southern hospitality every night," Wells said. "I like to call it 'casual elegance.' That is probably what our key to our success is [and] there's a lot of people making that happen."

While the move from the W to McKinney will be a challenging one, Bevins said he is looking forward to having more freedom in his new leadership role while building relationships with local purveyors and farmers.

"The biggest thing with me is that I like things to be really simple and really clean," Bevins said. "I don't' want this to be just a flash in the pan. I want there to be some longevity. I don't really want to go anywhere."

Rick's Chophouse is located at 107 N. Kentucky St. For reservations or information, call 214-726-9251 or visit rickschophouse.com.

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