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Chef David Bull

Chef David Bull

Congratulations on taking your first step into the future of interactive cooking.  I am thrilled to share with you my new cookbook “Bull’s Eye on Food”. After years of developing recipes and countless hours spent in programming, I hope that you will find the book useful, engaging and spontaneous! – Just as your food should be! 

 

Please join me in this culinary journey where every meal, every dish and every plate holds the creative passion that your friends and family will come to know and cherish in the years to come.  As a member of Bull’s Eye on Food, you will have direct access to a cookbook that evolves and grows as you do in the kitchen.  With assigned levels of difficulty for recipes and with a wide variety of easy-to-access terms, techniques and tips you will have confidence your meal will get rave reviews.  Using automated grocery lists and adjustable recipe quantities, you will save time and money in the preparation process.  As if it were your personal sous chef, this cookbook uses visual formats and personal experiences with tested results.  The process is informative, genuine and personal, working for you with detailed step-by-step instructions. 

 

I will send you newsletters that could include specific tips on grilling, flavor profiling or textural contrast to help elevate your cooking to the highest level of your ability.  I want to share with you the secrets of the important thought processes and theories acquired through years of experience in professional kitchens, such as my current restaurants, Congress and Second Bar & Kitchen. With regular updates of new recipes and seasonal menus, you will be at the forefront of seasonality, trends and technique as the cookbook evolves with each season to suit your personal ambitions. 

Take a look at the Bull’s Eye Video to learn more about the cookbook, and I’ll be waiting for you in your kitchen to get started! 

Cook with Passion!

Chef David Bull

Chef David J. Bull

More about Chef David Bull

As Executive Chef of Congress and Second Bar & Kitchen, David J. Bull is well versed in creating dynamic, hand tailored menus for intimate parties of 10 or grand fetes of 500. Upon graduation from the Culinary Institute of America in 1994, Chef Bull was hired by The Mansion on Turtle Creek and moved through the ranks to become the youngest sous-chef ever employed by the Dallas hotel. In addition to being nominated for the prestigious 2007 James Beard award of “Best New Chef Southwest”, Chef Bull also appeared on The Food Network in 2006 as an Iron Chef America challenger. Chef Bull most recently joins The Stoneleigh team after an extensive tenure at The Driskill Hotel in Austin, Texas. While serving as the Executive Chef of The Driskill Grill, David led his team to receive The Austin American Statesman’s sought after “Number One Restaurant Award” for three consecutive years. With Chef Bull at the helm, The Five Star Driskill Grill was also recognized as one of the Top 50 Hotel Restaurants by USA Today as listed for Conde Nast Traveler. Bull achieved celebrated acclaim as one of “The Best New Chefs 2003” by Food and Wine Magazine and appeared on several Public Broadcasting Syndications in the years that followed.

In addition to his duties as Executive Chef, David has been named Chef Partner of The Stoneleigh’s hotel management company, La Corsha Hospitality Group, and will orchestrate the company wide culinary endeavors for La Corsha. Despite widespread national interest in Chef Bull’s burgeoning career, his heart and inspiration remains with his clients. Chef Bull notes, “Some of my earliest memories are of cooking alongside my grandparents in their upstate New York Italian restaurant while I was growing up. Fresh garlic, simmering sauces, and seasonal herbs still conjure up memories of standing alongside my grandfather as we worked in the kitchen together. These unique tastes, smells and feelings created are something that comes with territory, as food is not only designed to nourish us, but serve as a conduit for life long memories.” Chef Bull’s sumptuous, creative menu offerings are supported by his love of seasonal and distinctive flavor combinations. 

In April 2009, Chef Bull released his interactive cookbook, Bull's Eye on FoodBull’s Eye has been recognized as a cutting edge culinary resource, keeping Chef David Bull in the forefront of the industry.  Check out the Chef’s News page to read some of the outstanding things that foodies are saying everyday about Bull’s Eye on Food Interactive Cookbook.  

 

Bull's Eye on Food VideoClick Here to view the video demonstration of the convenient, interactive features that Bull's Eye on Food offers!

 

Keeper Collection

In an effort to remain on the cutting edge of the culinary industry, Chef David Bull partnered with Keeper ® Collection, LLC (www.keepercollection.com). Together, we set out on this innovative project to shed a new light on modern cooking world through this web-based interactive cookbook, Bull's Eye on Food.

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