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  • DFW: Behind the Scenes at Legacy West's Food Hall

DFW: Behind the Scenes at Legacy West's Food Hall

  • August 20, 2018
  • 5:30 PM - 8:00 PM (CDT)
  • 7800 Windrose Avenue, Plano, TX 75024

Registration is closed

Join fellow CEOs for a tour, drinks and dinner at the new and unique Legacy Food Hall. Indulge in any of the 24 artisan food stalls run by local chefs and aspiring restaurateurs creating the next best food trends. There are two large craft cocktail bars, a natural wine bar, and a full-fledged craft brewery, plus 5 other distinct bars in the Box Garden, a tiki bar, still house lounge, Unlawful Assembly Brewing Co. Outpost and 2 rotating pop-ups.

We’ll begin the evening in our reserved room on the second floor. Jack Gibbons, the President and COO of Front Burner Restaurants, will take us on a guided tour of the Hall. You’ll be able to pick your drinks and dinner and gather back in our private space for dinner with fellow CEOs.

SCHEDULE:
5:30 - 6:00 pm - Gathering on Second Floor
6:00 - 6:30 pm - Tour
6:30 - 7:00 pm - Visiting Stalls
7:00 - 8:00 pm - Dining

Space is limited. RSVP today to reserve your seat.

If you are a CEO and would like to see if you qualify to attend this event, register online

SPEAKER BIO: Jack Gibbons, President/COO of Front Burner Restaurants. Jack has been an integral leader of a dynamic group of industry professionals that create, incubate and grow innovative restaurant brands across the country. Jack brings his unmatched creative energy and operational expertise to build cutting-edge developmental strategies and inspire a like-minded team to push the boundaries of food and hospitality.

Since joining Front Burner, Jack has been instrumental in bringing transformative and timeless brands to untapped markets. Front Burner’s concepts include the nationally recognized Twin Peaks, Whiskey Cake Kitchen & Bar, The Ranch at Las Colinas, Mexican Sugar, Ida Claire, Velvet Taco, 60 Vines, The Keeper, Haywire, and Legacy Hall. Under Jack’s leadership, Front Burner’s mission is simple—to continue opening independent concepts with colorful names and using fresh, local products to fill a gap in the market and break the traditional rules of dining.