Sleek, inviting, and comfortable design elements, Oak is the perfect place to Be, Eat, and Celebrate. Nestled in the gateway to the Design District and set in the shadow of its namesake, Oak is an experience of global cuisine from a medley of cultures wrapped in a comfortable, modern design that is spiced with a sexy, avant-garde soundtrack. Simply elegant cuisine, thoughtfully crafted cocktails and a worldly yet approachable wine list gives guests the pleasure to imbibe and indulge in an intimate dining experience shared by the entire restaurant.
Apheleia Restaurant Group is an innovative restaurant organization based in Dallas, Texas whose establishments include PakPao Thai, El Bolero and Quill.
We are about relationships - relationships with our staff, our vendors, and our patrons. Service is our prioritization and should always be impeccable: friendly, accommodating, warm, knowledgeable, approachable, and of course, personal.
Each of our restaurants focuses on the total experience. Dining with us is not just about a delicious meal. We desire each one of our guests to have a complete experience where one leaves our establishments satiated, inspired, and delighted.
Two-time James Beard "Best Southwest Chef" semifinalist and "Top Chef" contestant, Tesar is a restaurateur and chef known for his stylish, modern American cuisine prepared with classic European techniques.
His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry, including national nods from Esquire (named to Best New Restaurants for two consecutive years) Food & Wine, New York Magazine and The New York Times, appearances on The Today Show, The Early Show and Esquire's Restaurant Revolution" as well as winning the inaugural season of Food Network's "Extreme Chef.” He is currently working on a meat book and a television show for Food Network.
Chef de Cuisine
Demers grew up in New Hampshire and bega cooking at 16 years old. After attending California School of Culinary Art in Los Angeles he moved to Vail, Colorado to begin his career. Ross relocated to Texas in 2008 and began working under John Tesar
In April 2015, Demers joined Oak and Apheleia Restaurant Group.
Executive Pastry Chef
James Beard “Best Pastry Chef” semifinalist David Collier brings his modernist desserts to Oak as executive pastry chef. Prior to relocating to Dallas in 2007, Collier worked with The Ritz-Carlton family and several independent restaurants. After moving, he joined The Rosewood Mansion on Turtle Creek as executive pastry chef,helping to relaunch the iconic restaurant and overseeing the pastry program of the only five-star luxury hotel in Texas. Regarded for his use of flavors and textures, Collier is “changing the way Dallas eats dessert” according to Eater. Collier joined Oak and Apheleia Restaurant Group in March 2015.