Green Olive Media worked with Chef Byres to identify and enhance the presence of his brand throughout all six concepts via in-house programming, menu ideation and strategic press placement. We conceived, coordinated and executed large-scale in-house events showcasing Byres’ grandiose live fire cookery and secured placement in national food-focused events to position Byres as an expert and leader in modern Texas cuisine. Assisting with the development of Byres’ first cookbook, ‘Smoke: New Firewood Cooking’, our team conceived the proposal and secured a contract with America’s most eminent publishing house for luxury books, Rizzoli USA. We then initiated a book launch and tour focusing on target markets in relation to Dallas and national media, and secured shelf-space in the merchandise tents of food-focused events nationwide. In its first year of sales, ‘Smoke: New Firewood Cooking’ won a James Beard Award for Best General Cookbook.

Green Olive was also hired to plan the grand opening of a second location of Byres’ flagship restaurant, SMOKE. The goal in opening SMOKE’s Plano location was to duplicate the concept, ethos and spirit of hospitality, but focus diner’s attention toward the skill and technique behind Byres’ wood fire cooking technique. We were to specialize the opening agenda — catering to the suburban market of Plano, Texas — an audience much different from that of SMOKE’s original location in Dallas. With these goals in mind, the communications team implemented an aggressive public relations plan that drew attention to the opening while reinforcing the image of Chef Byres as a leader in modern Texas cuisine.

Simultaneously, Green Olive Media was hired to plan the opening of Byres’ newest concept, Spork. Housed in a former Sonic, the restaurant risked the possibility of being perceived as fast food instead of Byres’ vision for a chef-driven fast casual restaurant. Furthermore, Spork did not incorporate Byres’ wood-fire cooking. As a result, Green Olive developed an opening plan to introduce the concept to both the media and the public as a turn in Byres’ career, highlighting him as a trailblazer on the newest culinary frontier: opening ultra-casual restaurants that service a lower price point while continuing to offer the high quality cuisine made to the chef’s exacting standards. Just months after Spork’s opening, Byres was recognized by Food & Wine Magazine as a leader in “fine casual” dining.

In addition to assisting in the growth of Byres’ concepts, Green Olive Media strategically secured partnerships, sponsorships and opportunities with influential brands, companies and food-focused events to further Byres’ reputation. In 2013, Byres was tapped into the U.S. Chef Corps, a diplomatic culinary partnership between the U.S. State Department and the James Beard Foundation. As a State Chef, Byres has had the opportunity to represent the state of Texas and assist in culinary diplomacy efforts in Kyrgyzstan and Malta. He has also traveled to Milan, Italy to cook at the James Beard American Restaurant at the world’s fair, EXPO Milano 2015.

Green Olive Media worked with Chef Byres to identify and enhance the presence of his brand throughout all six concepts via in-house programming, menu ideation and strategic press placement. We conceived, coordinated and executed large-scale in-house events showcasing Byres’ grandiose live fire cookery and secured placement in national food-focused events to position Byres as an expert and leader in modern Texas cuisine. Assisting with the development of Byres’ first cookbook, ‘Smoke: New Firewood Cooking’, our team conceived the proposal and secured a contract with America’s most eminent publishing house for luxury books, Rizzoli USA. We then initiated a book launch and tour focusing on target markets in relation to Dallas and national media, and secured shelf-space in the merchandise tents of food-focused events nationwide. In its first year of sales, ‘Smoke: New Firewood Cooking’ won a James Beard Award for Best General Cookbook.

Green Olive was also hired to plan the grand opening of a second location of Byres’ flagship restaurant, SMOKE. The goal in opening SMOKE’s Plano location was to duplicate the concept, ethos and spirit of hospitality, but focus diner’s attention toward the skill and technique behind Byres’ wood fire cooking technique. We were to specialize the opening agenda — catering to the suburban market of Plano, Texas — an audience much different from that of SMOKE’s original location in Dallas. With these goals in mind, the communications team implemented an aggressive public relations plan that drew attention to the opening while reinforcing the image of Chef Byres as a leader in modern Texas cuisine.

Simultaneously, Green Olive Media was hired to plan the opening of Byres’ newest concept, Spork. Housed in a former Sonic, the restaurant risked the possibility of being perceived as fast food instead of Byres’ vision for a chef-driven fast casual restaurant. Furthermore, Spork did not incorporate Byres’ wood-fire cooking. As a result, Green Olive developed an opening plan to introduce the concept to both the media and the public as a turn in Byres’ career, highlighting him as a trailblazer on the newest culinary frontier: opening ultra-casual restaurants that service a lower price point while continuing to offer the high quality cuisine made to the chef’s exacting standards. Just months after Spork’s opening, Byres was recognized by Food & Wine Magazine as a leader in “fine casual” dining.

In addition to assisting in the growth of Byres’ concepts, Green Olive Media strategically secured partnerships, sponsorships and opportunities with influential brands, companies and food-focused events to further Byres’ reputation. In 2013, Byres was tapped into the U.S. Chef Corps, a diplomatic culinary partnership between the U.S. State Department and the James Beard Foundation. As a State Chef, Byres has had the opportunity to represent the state of Texas and assist in culinary diplomacy efforts in Kyrgyzstan and Malta. He has also traveled to Milan, Italy to cook at the James Beard American Restaurant at the world’s fair, EXPO Milano 2015.

Green Olive Media worked with Chef Byres to identify and enhance the presence of his brand throughout all six concepts via in-house programming, menu ideation and strategic press placement. We conceived, coordinated and executed large-scale in-house events showcasing Byres’ grandiose live fire cookery and secured placement in national food-focused events to position Byres as an expert and leader in modern Texas cuisine. Assisting with the development of Byres’ first cookbook, ‘Smoke: New Firewood Cooking’, our team conceived the proposal and secured a contract with America’s most eminent publishing house for luxury books, Rizzoli USA. We then initiated a book launch and tour focusing on target markets in relation to Dallas and national media, and secured shelf-space in the merchandise tents of food-focused events nationwide. In its first year of sales, ‘Smoke: New Firewood Cooking’ won a James Beard Award for Best General Cookbook.

Green Olive was also hired to plan the grand opening of a second location of Byres’ flagship restaurant, SMOKE. The goal in opening SMOKE’s Plano location was to duplicate the concept, ethos and spirit of hospitality, but focus diner’s attention toward the skill and technique behind Byres’ wood fire cooking technique. We were to specialize the opening agenda — catering to the suburban market of Plano, Texas — an audience much different from that of SMOKE’s original location in Dallas. With these goals in mind, the communications team implemented an aggressive public relations plan that drew attention to the opening while reinforcing the image of Chef Byres as a leader in modern Texas cuisine.

Simultaneously, Green Olive Media was hired to plan the opening of Byres’ newest concept, Spork. Housed in a former Sonic, the restaurant risked the possibility of being perceived as fast food instead of Byres’ vision for a chef-driven fast casual restaurant. Furthermore, Spork did not incorporate Byres’ wood-fire cooking. As a result, Green Olive developed an opening plan to introduce the concept to both the media and the public as a turn in Byres’ career, highlighting him as a trailblazer on the newest culinary frontier: opening ultra-casual restaurants that service a lower price point while continuing to offer the high quality cuisine made to the chef’s exacting standards. Just months after Spork’s opening, Byres was recognized by Food & Wine Magazine as a leader in “fine casual” dining.

In addition to assisting in the growth of Byres’ concepts, Green Olive Media strategically secured partnerships, sponsorships and opportunities with influential brands, companies and food-focused events to further Byres’ reputation. In 2013, Byres was tapped into the U.S. Chef Corps, a diplomatic culinary partnership between the U.S. State Department and the James Beard Foundation. As a State Chef, Byres has had the opportunity to represent the state of Texas and assist in culinary diplomacy efforts in Kyrgyzstan and Malta. He has also traveled to Milan, Italy to cook at the James Beard American Restaurant at the world’s fair, EXPO Milano 2015.

In addition to aforemention successes, the Green Olive communications team has proudly secured Byres’ partnerships with Lodge Cast Iron, Garden & Gun, the Southern Foodways Alliance, No Kid Hungry, the Texas Beef Council, Rudolph Foods, Thomas Breads, PIRCH, and Holland America Cruises, as well as secured placement in brand-building events including LA Food & Wine Festival, Atlanta Food & Wine Festival, Meatopia (London, Austin, South Beach & New York), Emeril’s Boudin, Bourbon & Beer Festival, Chi Chi Miguel, James Beard Foundation’s Boot Camp, USO Tours, Addison’s Fork & Cork and many more.

In addition to aforemention successes, the Green Olive communications team has proudly secured Byres’ partnerships with Lodge Cast Iron, Garden & Gun, the Southern Foodways Alliance, No Kid Hungry, the Texas Beef Council, Rudolph Foods, Thomas Breads, PIRCH, and Holland America Cruises, as well as secured placement in brand-building events including LA Food & Wine Festival, Atlanta Food & Wine Festival, Meatopia (London, Austin, South Beach & New York), Emeril’s Boudin, Bourbon & Beer Festival, Chi Chi Miguel, James Beard Foundation’s Boot Camp, USO Tours, Addison’s Fork & Cork and many more.

In addition to aforemention successes, the Green Olive communications team has proudly secured Byres’ partnerships with Lodge Cast Iron, Garden & Gun, the Southern Foodways Alliance, No Kid Hungry, the Texas Beef Council, Rudolph Foods, Thomas Breads, PIRCH, and Holland America Cruises, as well as secured placement in brand-building events including LA Food & Wine Festival, Atlanta Food & Wine Festival, Meatopia (London, Austin, South Beach & New York), Emeril’s Boudin, Bourbon & Beer Festival, Chi Chi Miguel, James Beard Foundation’s Boot Camp, USO Tours, Addison’s Fork & Cork and many more.