Executive Chef, Bolsa and Bolsa Mercado
During his childhood in East Texas, Jeff Harris developed an early respect for quality ingredients while working on his grandparents’ farms. In 2004, Harris moved to New York City to attend the Institute of Culinary Education and immerse himself in the city’s world-renowned restaurant scene. Once finished with school, he moved back to teas to extern at Hudson’s on the Bend,
After he completed his externship, Harris returned to New York City to work at craft. At craft, Harris gained inspiration working under chefs Tom Colicchio and Damon Wise, while continuing to develop his culinary skills. In 2006, Colicchio offered Harris the opportunity to move back to his home state to help open the new craft Dallas as a sous chef. Three years of hard work later, Harris was promoted to chef de cuisine.
Harris has earned four stars from the Dallas Morning News at both craft and Bolsa. He was named top ten best chefs in DFW in 2010. As Executive Chef at Bolsa and Bolsa Mercado, Harris takes pride in cooking with locally sourced ingredients with an ever changing and evolving menu.
Executive Sous Chef, Bolsa Mercado
Matt was born in Huntsville, Texas and raised in Uvalde, Texas, a rural town 70 miles outside of San Antonio, Matt knows small town sensibilities and the value of hard work and constantly honing the craft. Matt learned to have respect and discipline for food before he learned to cook.
After earning degrees in business marketing and hotel restaurant management from Texas Tech, Matt attended the Culinary Institute of America in 2007, graduating as salutatorian. He spent the next four years working beside James Beard winning Chef Sharon Hage at York Street in Dallas, Texas where he gained valuable insight into local farms, produce and seasonality.
As Executive Sous Chef at Bolsa and Bolsa Mercado, Balke brings his knowledge, passion and devotion to every plate.