The New Orleans native has had a storied career throughout Texas. Terance started his culinary career making gumbo at the legendary Commander’s Palace in New Orleans and has established himself as a sought-after consultant for numerous concepts all over America. Before calling Oak Cliff his home, he was the Chef/Owner of Bon Temps Events in Houston, specializing in Cajun-inspired meals for large events and private parties. Terance has led the kitchens of AmberJax, Screen Door, the Cedars Social, and has acquired skills from his time at The Mansion on Turtle Creek, Rex’s Seafood, and Wolfgang Puck Catering. Our sustainability concerns are strengthened by his time opening Whole Foods stores around the region, where he led composting and locavore practices. Terance knew he wanted to be a chef at a young age, and he exhibits a deep well of passion for food that reflects his own biography and culture. He is always curious about methods to advance the classics he grew up with. For his contributions to the North Texas culinary landscape, Terance was inducted into the El Centro Food and Hospitality Institute’s Hall of Fame.
Raised in Oak Cliff, Craig Pouncy has over 13 years of culinary experience. A graduate of Le Cordon Bleu, he has cooked in kitchens in North Texas including Stephen Pyles, Saint Ann, the Brooklyn Jazz Club, and Bent Tree Country Club. Chef Craig especially enjoys butchery and knife work. His passion for food is translated into dishes that are reflective of his own background, training, and regions. He enjoys executing Soul Food made with his French culinary education, and he often incorporates a few Latin inspired notes from his Texan upbringing. Our Sous Chef credits his Louisianian grandfather for instilling him with a love, passion, and knowledge for Cajun food. Cajun food history absorbs and celebrates the cultures of Southern, French, Spanish, Afro-Caribbean, Indigenous, Acadian, German, Portuguese, Italian, and later Vietnamese people. Chef Craig is certified from North Carolina State University in canning methods. The Beatrice team have collaborated to produce a line of jams, preserves, and rubs that are authentic to their own family traditions and dining memories.
Bryam has lived in Oak Cliff his entire life. A graduate of the El Centro Culinary Program, Bryam’s qualifications and knowledge base includes pastries, seafood, and whole animal butchery. Bryam knows how to bake and pipe elaborate cakes, spin ice-cream, prepare dishes using classic French technique, and butcher game. At Zen Sushi, Bryam trains line cooks, manages kitchen staff, creates custom desserts for special events while refining his Japanese culinary techniques and seafood preparation skills. At Beatrice, Bryam executes all desserts and of all our homemade breads and rolls. A voracious learner, Bryam is excited to participate in expanding the culinary perspectives and possibilities in his neighborhood. Bryam and his family live in Oak Cliff.
We are honored to be the named a Semi-Finalist for “Best New Restaurant” in America by the James Beard Foundation, win Dallas Eater’s “Restaurant of the Year” Award, and be named as one of D Magazine’s “Best New Restaurants” in 2022. On behalf of the entire Beatrice team, Bienvenue to all!
Contemporary Cajun classics in a place that embodies the spirit of Louisiana hospitality
No products in the cart.