The iconic Reunion Tower has been a Dallas landmark for years. A staple of the city skyline, many locals and tourists have scaled the towering attraction for its breathtaking views, historical storytelling, and elevated culinary experience — pun intended. 

Poised high in Reunion Tower is Crown Block, the premier Dallas restaurant elevating the traditional steakhouse experience. At its center are two rising culinary stars, Pastry Chef Lizbeth Ramirez and Executive Chef John Pineda, who recently met with TLM — after a fantastic spring/summer dining experience — to discuss their culinary journeys, the significance of local ingredient sourcing and what it means to represent Hispanic Heritage Month.

Pastry Chef Lizbeth Ramirez

Chef Lizbeth Ramirez is a North Texas native hailing from the northern Dallas suburb of The Colony. She’s no stranger to the elevated dining experience at Crown Block, combining her education at The Art Institute of Dallas’ Culinary School with years of experience working at Zero Gradi and Wolfgang Puck catering. She’s been nominated twice for Pastry Chef of the Year in CultureMap Dallas’ Tastemaker Awards.

What’s been your favorite part about working in such an iconic building in Dallas? What are your favorite Texas ingredients? 

Crown Block sits on top of Reunion Tower, and we get to enjoy a 360-degree view of Dallas on the daily, which is pretty special. Of course, I am a dessert person, but to me, there’s no question that the best “ingredient” here in Texas is beef! There are so many great cattle programs in the Lone Star State. Rosewood Wagyu from Ennis and Heartbrand Akaushi from Flatonia are some of my favorite local features on the menu. 

You’re a two-time nominee for Pastry Chef of the Year in CultureMap Dallas’ Tastemaker Awards, to include the race for 2024. Can you tell us what this means to you as a North Texas native?

It’s a really humbling experience. I am my biggest critic, and so when I see the nominees, I always have to ask myself, “Is this real?” These other nominees are super talented and really big deals in our industry. Of course, it is also a nice feeling to have the recognition and to know that you are doing a good job!

Your experience encompasses working for many high-profile restaurants and institutions in Dallas, including Wolfgang Puck’s catering. Can you talk more about your journey to Executive Pastry Chef at the famous Crown Block?

I graduated high school early, and I have always known that I wanted to take this career path. I certainly would not be where I am today if I was not so dedicated to my work. Straight out of school, I went to the Dallas Art Institute, worked at a local bakery in Frisco, and then landed a job with Wolfgang Puck Catering at Union Station. This is where I received most of my experience, and I really owe the Chefs from WPC a lot. I learned a lot and failed a lot in the process, but it helped me grow immensely and led me to land the amazing position I have now. When Covid hit, it was definitely a hard moment for me and the industry at large, but I was all about my work, even though the transition of 12-plus hour days almost six days a week to have more time off than I knew what to do with. I did, however, still work throughout most of the pandemic. I helped open Eataly in NorthPark as their Pastry Sous Chef, learning all these authentic Italian recipes from some amazing Chefs. When I left Eataly, I helped open a small gelato/dessert shop called Zero Gradi. They are originally based in Australia, so all my training was over Zoom calls. It was a challenge learning how to laminate and shape croissants over a video call, to say the least, especially with the time zone difference! 

When I left for maternity leave, I didn’t really know what my next plan would be. I thought I wanted to be a stay-at-home mom and just put my career on the side, but I missed having something still mine. When I saw this opening, I didn’t even realize it was inside the Reunion Tower until I drove there. Once I started prepping for my tasting, I felt some hesitation creeping in because I didn’t know if I could have a position of this magnitude. I specifically remember presenting everything and just saying to myself, “Damn, I did that!” Luckily, I became a part of the team, and it was a wonderful challenge and new adventure. 

This role marks your return to Reunion Tower. What has Crown Block done differently, and what excites you about the future here? 

I enjoyed my time working the line while it was 560. It taught me a lot about being organized and keeping a clean space just because it was so small. I still think it’s crazy that we were able to execute all these desserts in such a small space in a timely manner. When I toured Crown Block, it was still in its demolition phase, so it was a little hard to imagine where everything would be. I was excited to hear that the pastry station would be out in front of the guests and to see all the available space, which was very nice. I was floored when I saw the prep kitchen downstairs, especially since the pastry department has its own space. In my experience, it’s very rare to have a pastry department with its own walk-in cooler. The new kitchen layout is a true breath of fresh air, with great flow and organization. The menu/concept is completely different. Now, with so many customers being gluten-free and vegan, that is definitely a menu element that’s become more prominent and something we had to consider. 

What are some of your favorite elements to incorporate into the pastries at Crown Block?

As with all my past stops on my culinary journey, I always take seasonality into account. It might not mean as much anymore because we live in a day and age where we can get whatever we want in any season. But I do think that during certain times if you can acquire something locally and in season, do it. There is a tangible difference in the final product. I also like to serve desserts that bring me comfort, like a refreshing sorbet in the summer or a blueberry and huckleberry pie served a la mode. 

In honor of Hispanic Heritage Month, can you tell us what it means to represent such a diverse Hispanic community at an iconic Dallas landmark? 

It feels great to be a Hispanic woman working in one of Dallas’s icons. It is nice to know that in this day and age, I am able to have the position I have. I love being able to say that I work for a company that has so much diversity. Being Hispanic has always been important to me.  

Reflecting upon your culture and upbringing, how has this influenced your culinary journey? What dish do you think best represents you and your culture?

Growing up, my parents instilled in me that you should always work if you are able to. I give them full credit for my work ethic; I feel like having that strong drive has gotten me where I am today. My parents worked, so when we were all together, we would try to grill outside or cook something. I have always helped my mom cook from a young age. A vivid childhood memory I have is helping my mom make tamales and pozole during Christmas. There are too many dishes that represent Hispanic culture to count, but those are my personal favorites, and they’re still a part of our Christmas traditions today. She would be cooking all day long, which was tiring work. But when we finally sat down to eat, she said seeing us enjoy everything was all worth it. That plays a big part in our industry as chefs. We work all day in a kitchen, on our feet, putting all of our food into it, and it’s so exhausting. But when you hear guests say how much they enjoyed their dining experience, it really makes it all worth it.

Executive Chef John Pineda 

Born and raised in Nueva Ecija province in the Philippines, Chef John Pineda came to the United States at 15. He first lived in Louisiana before taking his culinary journey worldwide, making stops along the way at SER Steak & Spirits, Town Hearth Steakhouse, and the acclaimed Launderette in Austin, Texas. In addition to his global experience, John earned his associate’s degree in culinary arts from Le Cordon Bleu in Austin, Texas.

You’ve cooked in some exciting areas and opened a few restaurants before landing at Crown Block. Can you tell us more about your culinary journey?

My passion for food started at a young age. I was born and raised in the Philippines, a culture with food at the center — what brings everyone together for fiestas or any occasion. Having said that, my grandparents were always in the kitchen cooking something. I was always curious and wanted to learn, so I was eager to help and dreamed about being a chef one day. My professional culinary journey started in Austin, where I attended Le Cordon Bleu. While in school, I worked at Sway, a restaurant with a modern Australian approach to Thai cuisine. I then took an internship with Rotana Hotels in Dubai, which at that time was the fastest-growing hotelier in the Middle East. Then I headed back to Austin and worked at a private country club in Escondido, followed by a stint at Launderette working under Rene Ortiz and Laura Sawicki as their sous chef. SER Steak and Spirits is what brought me to Dallas. When the opportunity to begin working at Crown Block came in 2023, I thought it would be an amazing opportunity, especially given the building’s iconic status in Dallas. It’s been a great experience and a lot of fun so far!

You mentioned during our recent talk that the latest foodie trend is modern, sophisticated, and approachable. What excites you most about this, and how have you and your team brought this to Crown Block?

After Covid, a lot of people learned how to be a better cook from home, and this opened up the idea of what it takes to create a memorable meal. From source to plate, now everyone understands the importance of sourcing and respecting the product, respecting the recipe, and executing the final product with passion. 

Crown Block uses many local farmers throughout Texas and local producers within Dallas. Can you talk more about these partnerships and the importance of local sourcing?

We stay true to our Texas concept here at Crown Block, and having that connection and partnership with local farmers and producers ensures the consistency and quality of the food. From microgreens to local cheeses and, of course, our locally sourced meats from ranch partners, it feels good to do good by supporting our community, and it’s something our customers align with and want to support. One of my favorites is our partnership with Veldhuizen Cheese from Dublin, Texas, which is the birthplace of Dr. Pepper Soda!

Book your experience at Crown Block here.

__________________________________________________________________________________________________________________________

Cover photo Martin Ramirez

Martin Ramirez is a brisket-eating, Shiner-loving, road-tripping enthusiast of all things Texas. This Dallas-born writer / adventurer is ready to take his ‘78 El Camino to find the best in food, fun, and fitness throughout the Lone Star State.