Chef Kent Rathbun’s story is one of constant reinvention—a journey that has taken him from high-end French kitchens to the backyard BBQ pits of Texas, all while keeping his roots firmly planted in the heart of Dallas. As a decades-long member of the Park Cities community, Rathbun’s impact on the local dining scene has been nothing short of remarkable.
Long before Rathbun electrified the Dallas culinary scene with his fine dining establishments and adventurous approach to flavor, his love of food began in the kitchen of his childhood home. “I’d have to say it all started with my parents,” Rathbun recalls. “They were both big on entertaining, so I grew up around food and hospitality. For our family, food wasn’t just about eating—it was about sharing it with friends and family, and that sense of community has always been a big part of my passion for cooking.”
His mother, who worked in the restaurant business, exposed him to the world of fine dining early on, allowing Rathbun to experience top-tier chefs and exceptional food from a young age. Then, at just 17 years old, he took his first professional step in the culinary world as an apprentice at La Bonne Auberge, a five-star French restaurant in Kansas City.
It’s no secret that Rathbun’s name is synonymous with fine dining in Dallas. His restaurant Abacus was an iconic part of the city's culinary scene for 17 years, drawing in loyal patrons from all over. But fine dining wasn’t the only style in the Rathbun household—his father was a great backyard chef, and introduced him to Kansas City-style BBQ. So when COVID struck, Rathbun pivoted, embracing his roots and the emerging trend of curbside dining with his new venture: Rathbun Curbside BBQ.
“BBQ has always been a passion of mine, dating back to when I was a kid,” he shares. “When the pandemic hit, we were all just looking for something to do. A couple of us had smokers, so we decided to start smoking meats for folks who couldn’t dine in. What I didn’t expect was how quickly it would take off.”
What started as a pandemic project quickly turned into a booming business, with the curbside venture generating over $1.2 million in sales in its first year—and that’s with operating only two days a week. “Eventually, we had to shift to a full-fledged catering operation, and now, Rathbun Curbside BBQ is a full-service catering company, handling everything from small gatherings to large events,” Rathbun says.
Combining his Kansas City roots with his love of Texas-style BBQ, Rathbun Curbside BBQ is a fusion of the two, highlighting the bold flavors and spices of the Southwest. “What really sets our BBQ apart, though, is the level of care we put into every detail—from the meats to the sides and the bread,” he says. “Everything we serve is something I’d be proud to put on the menu at any of my restaurants.”
Rathbun’s exquisite craftsmanship and commitment to quality ingredients is what makes his BBQ offerings so sought after in the competitive Dallas food scene. For instance, he’s particularly proud of his Steak and Chop Garlic Salt—a seasoning blend he dubs “gold dust.” “It’s the perfect mix of salt, cracked black pepper and garlic,” he says. Available at Central Market and online, it’s a secret weapon that elevates many of his dishes.
There’s also the “Morganrita,” a fan-favorite margarita that has taken on a life of its own. Rathbun credits his good friend Morgan Palmer for its creation. “Morgan was a regular at Rathbun Curbside BBQ, and he wanted to create a margarita that would pair perfectly with our BBQ,” he recalls. What started as a special request quickly became a staple at Rathbun’s restaurants, including Lovers Seafood Market and Shinsei. With high-quality ingredients and a balanced flavor profile, the Morganrita has become a hit with diners and a perfect complement to Rathbun's flavorful offerings.
From the 1999 opening of Abacus to the creation of Rathbun Curbside BBQ, and everything in between, the Park Cities community has wholeheartedly embraced Rathbun’s innovative approach to dining. In turn, Rathbun is passionate about supporting the community who’s loyalty has helped his businesses thrive. “Giving back is something that’s always been important to me,” he shares. “We’ve been lucky enough to have the public’s support for so many years, and it feels right to return that by supporting causes that matter.” His charitable efforts span a wide range of causes, from the North Dallas Food Bank and March of Dimes to the Cattle Baron’s Ball and American Heart Association.
When asked about what’s next for him, Rathbun is vague but optimistic. “I’ve been traveling a lot recently, and I’ve developed a huge appreciation for traditional Argentine Asado,” he says. His curiosity for new flavors and techniques keeps him exploring. “I’m also a big fan of Mexican cuisine, so who knows? There are always new ideas on the horizon.”
With his ever-expanding culinary empire and his genuine connection to the community, Chef Rathbun’s legacy in Dallas is firmly secured, and we can’t wait to see what’s next.
“For our family, food wasn’t just about eating—it was about sharing it with friends and family, and that sense of community has always been a big part of my passion for cooking.”
“What really sets our BBQ apart, though, is the level of care we put into every detail—from the meats to the sides and the bread.”