Serving upscale food with a down-to-earth feel
Meet The Chef:
Michael Ehlert's passion for food began during his college career while working for well-known kitchens including Boulder Café and The Sink in Boulder, Colorado. Eventually he landed a job at the well-known Mediterranean Restaurant, working his way up from the bottom to Sous Chef. He then moved on to work at Jax Fish House, the restaurant of Top Chef Season 5 winner Hosea Rosenberg. Rosenberg influenced Ehlert to continue his training, so he attended The Culinary Institute of America in Hyde Park, New York, where he graduated head of his class.
After graduation, Ehlert began as poissonnier at Brasserie in New York City, working under Executive Chef Luc Dimnet where he rose to the position of Sous Chef after just one year. Ehlert left Brasserie to become opening Sous Chef for world-renowned Chef Daniel Boulud's DBGB Kitchen & Bar. In this position he worked closely with Executive Chef Jim Leiken to develop a well-received French brasserie meets American tavern menu. After one year, Ehlert was promoted to Executive Sous Chef.
In October 2011, Ehlert moved to Dallas and opened cocktail and food destination The Chesterfield with barman Eddie Campbell. Ehlert featured a new American menu of snacks and full dinners anchored in classical technique to compliment the hand-crafted cocktail program. In the spring of 2012, Ehlert was hired on as Executive Chef at Campo, a charming bungalow bistro in the Oak Cliff neighborhood. Later in 2012, Ehlert was Chef de Cuisine at Hibiscus, before Tim Bevins brought him to The Front Room in 2013. The two collaborated on a new American menu. After Bevins' departure to Austin in June 2014, Ehlert took over as Executive Chef and has continued to develop the neighborhood tavern concept.
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