CHEFS
HAYWIRE BRINGS SOUTHERN CUISINE TO DALLAS’ UPTOWN
Q+A WITH CHEF SKYLAR | BY DEVE SANFORD
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True Taste of Texas in the Heart of Dallas’ Uptown, Haywire Restaurant opened its doors to the public early this summer. Its second location in the city, the restaurant boasts a beautiful, outdoor patio complete with a fireplace and retractable roof, creating the perfect atmosphere to grab some apps and cocktails under the starry night sky. Within moments of stepping through the doors, the ambiance sets the tone for what will be a distinctive ranchto-table dining experience. The rich, warm colors and enticing aromas pouring from the kitchen transport guests to a swanky Texas-style ranch
house complete with a wine cellar, rare whiskey library, and an eye-catching Shasta transformed into a private dining room, perfect for any celebration. Just like its location in Plano, Haywire in Uptown boasts its own robust cocktail program including its famous Texas Lemonade made with Western Son lemon vodka, elderflower liquor, ginger ale, lemon simple syrup, and of course a Luxardo cherry on top! Open for brunch, lunch, and dinner, Haywire Uptown has unique flavor profiles to tempt any palate. From southern comfort food like chicken and waffles to its signature shrimp and grits with
How did you get your start in the culinary industry?
Who are your mentors in the culinary world?
I have been in the restaurant industry in some form or fashion since I was 15. I did not start cooking until I was in my twenties where it happened on complete accident. I just happened to be helping my mom in the kitchen one day make chicken cordon bleu. It was so satisfying to not only enjoy something that I made, but also to see the enjoyment of others from what I made. After that initial encounter, I went to tour a culinary school and walked out with tuition.
Years ago, when I first began this journey, I would have said my mom. I think I still and always will.
What is your earliest food memory of a specific meal? Varenyki. Ukrainian perogi. I remember the excitement every time my siblings and I found out our mom was making it. Varenyki was also the best part about visiting Baba (my grandma in Ukrainian) because we were sure to get some.
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What would you say is your signature dish? I wouldn’t say I have a signature dish. I am a fan of the low and slow mentality with food. There is something special about the transformation of a cut of meat that is cooked for long periods of time. What is the biggest inspiration behind your cooking? I want to have fun. Food can be just that. To take something unassuming or common and to transform it to something whimsical, is not only an awesome challenge, but it is extremely fun and
tasso and andouille sausage with redeye gravy served on creamy green chili, white cheddar grits. Sourced from the best local farms, Haywire offers an array of farm-raised Texas beef. If guests manage to keep room for dessert, don’t leave without trying the Route 66 Pecan Pie with locally soured pecans, cinnamon roll crust, Balcones Texas Whiskey caramel sauce, served with local vanilla ice cream. Who is to thank for this delicious menu? Skylar Gauthier is the Chef Partner at Haywire, and Upscale Living Magazine had the opportunity to catch up with him to learn just what makes his patrons keep coming back for more.
rewarding when you achieve your vision. In your opinion how much of an impact will sustainable practices continue to have over the preparation of cuisine in the future. People’s awareness of sustainability is growing exponentially in this country. The locavore and seasonality movement is real and it will shape the cuisine of our country for years to come. How much of a responsibility do you feel to implement these actions in your kitchen? Our brand is built on this concept. Farm to fork, locally sourced. We partner with dozens of small businesses and farms all over the state to bring the best Texas has to offer. I have partnered with multiple farms and small businesses that were just getting started that have grown leaps and
