chef
toby
archibald
CULINARY creations
Smoked Steak Tartar
Texas beef | black garlic and tamarind mustard | jerky
An idea that came from my first taste of Texas barbecue when we arrived here in Dallas.
Smoked Steak Tartar
Texas beef | black garlic and tamarind mustard | jerky
An idea that came from my first taste of Texas barbecue when we arrived here in Dallas.
Smoked Steak Tartar
Texas beef | black garlic and tamarind mustard | jerky
An idea that came from my first taste of Texas barbecue when we arrived here in Dallas.
Smoked Steak Tartar
Texas beef | black garlic and tamarind mustard | jerky
An idea that came from my first taste of Texas barbecue when we arrived here in Dallas.
Foie gras Tart
Pumpkin jam | wood sorrel | pumpkin seeds
I've always loved custard pies. Add to that a love for foie gras later on in life, and this dish is the result.
Clams | grilled bread | watercress | garlic
As a kid I didn’t like to eat shellfish... too sandy. Now whenever I plate this dish I think of home.
Brassica millefeuille
Kale leaves | goat cheese | mushroom | truffle
Seasonal, fun and delicious
Hot smoked Ora King salmon
This is a dish that takes me instantly back to A New Zealand summer by the sea
Beef Wellington
Executing the classics is always a joy. This one was served on Christmas Eve 2018.
Pâté en Croûte
The first Thanksgiving I spent with my wife's family, I showed up with my handmade Pâté en Croûte. It was a home run first impression.
Octopus | Orange | Almond
A wee bit of fun bringing together classic ideas with modern techniques.
Foie Gras Custard Pie with Hibiscus Tea Pear Pops
Elegant snacks to start a meal.
Tuna crudo | beets | horseradish yoghurt | dill | sesame oat snap
Sometimes the best thing a chef can do is let the seasons dictate a dish.
About
Chef toby
A NATIVE NEW ZEALANDER WITH A PASSION FOR GLOBAL CUISINE
learning & traveling
Chef Toby always wanted to travel, always wanted to keep learning. The hospitality industry has enabled both of these passions and given him others: the love of cooking, creating, and hosting.
kiwi transplant
Proudly hailing from the South Pacific nation of New Zealand, Toby’s travels have lead him to the city of Dallas where he and his wife have decided to put down roots.
A culture of hospitality
Chef Toby believes that an emphasis on the word hospitality cannot be understated. "A sense of unity and community among the staff translates to the dining room, creating an ambiance where guests feel welcome, comfortable, and in professional and extremely capable hands."
global experience
Toby has trained under industry-leading chefs at Michelin-starred restaurants around the world such as The Greenhouse in London, England and Cafe Boulud in Toronto, Canada and New York City.
Experience highlights
2006-2009
LONDON, UK
Toby journeyed on to the city of London, England, gaining and honing skills that would propel his career forward. Under the tutelage of Michel Bras prodigy, Chef Antonin Bonnet, Chef Toby rose to the level of Senior Sous Chef over three years at the Michelin starred restaurant,The Greenhouse.
“Everything I thought I knew I had to learn again, a better way. It was tough, but I wouldn’t trade the knowledge I gained there for anything.”
2010-2011, 2012-2014
BOULUD KITCHENS
Toby traveled to Vancouver, Canada where he took the first of three positions working for life long idol and now friend, Chef Daniel Boulud. After two years as Sous Chef at the new Café Boulud in Toronto working alongside some extremely gifted colleagues, he was asked to move to New York, the heart of Daniel Boulud’s company, where he took the Senior Sous Chef position working under the Boulud prodigy, Chef Gavin Kaysen at Café Boulud.
2016-Present
DALLAS, TX
2002-2006
EARLY CAREER
Graduating from culinary school in 2002, Toby spent four years working in some of New Zealand’s top kitchens including “2004 Auckland Restaurant of the Year”, The French Café and “2005 New Zealand Restaurant of the Year Finalist”, Molten Restaurant.
2009-2010, 2011-2012
LUXURY YACHTS
Working as a private chef onboard a luxury yacht cruising the waters of southern Turkey, the Greek Islands, and the Caribbean again presented learning opportunities; the local produce at the markets in Turkey was some of the best Toby had ever seen.
2015-2016
SYDNEY, AUSTRALIA
On a weekend away in the culinary capitol of Chicago,Toby met his now wife, and the two of them decided to move to Sydney Australia. In Sydney, Toby worked on the iconic Bondi Beach as the Head Chef of North Bondi Fish within the restaurant group of famed Australian Chef, Matt Moran. Toby was not only creating dishes, but he was managing the kitchen and honing his business knowledge.
Since arriving in Dallas, TX to begin family life with his wife Marianna, Toby has been a part of two successful restaurants. As the Chef de Cuisine of Bullion, and as the Executive Chef of Georgie by Curtis Stone, Toby has enjoyed getting to know everyone in the Dallas restaurant industry. He is now excited to move into the next chapter of opening his own
New Zealand-inspired restaurant on Lower Greenville called Quarter Acre. For employment opportunities, please contact Toby via email at tarchibald@quarteracrerestaurant.com.
CONTACT
For media and other inquiries, please submit a form or contact Toby directly via email.