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Mark Maguire
Restaurateur Mark Maguire is operational manager of rise n°1 and owner of Maguire’s restaurant in Dallas. A 20-year veteran of the food industry, Mark has had a long and interesting career that has afforded him the opportunity to wear many hats. The former operations manager of EuroDisney and Festival Disney in Paris, Mark’s connection to France and his “no attitude, just great food” concept of what makes a restaurant great, were a fortuitous match for Hedda’s vision of a salon de souffle and wine bar called rise n°1.
Cherif Brahmi
Chef Cherif Brahmi is executive chef of rise n°1 and executive chef and partner of Maguire’s restaurant in Dallas. Born in Lyon and classically trained in France, Cherif was the first person that longtime friend Hedda Gioia Dowd called after dreaming up the concept for rise n°1. Drawing from his love for French cooking and his European sensibility in dining, Cherif has crafted a diverse, approachable menu around the beloved soufflé at rise n°1. Focusing on savory and sweet soufflés, artisanal cheeses, and small plates of classic French favorites, Cherif is enthusiastic about bringing a piece of France to Dallas diners in a new, fresh way.
Hedda Gioia Dowd
Epicure and Francophile Hedda Gioia Dowd is creative manager and visionary of rise n°1. The daughter of a French mother and an Italian-American father, Hedda spent every summer in France and, from her earliest recollection, food was always the focus at home. Hedda’s mother and grandmother made savory and sweet soufflés for decades, and her memory of those meals are of dining experiences that excited all the senses. Inspired by the simplicity and versatility of the soufflé, the European way of celebrating the genuine pleasures of the table, and a dream to engage all the senses in an environmentally conscious salon de souffle and wine bar, Hedda created the concept of rise n°1.
•Serving on plates made from recycled beach glass.
•Using heirloom, hand-embroidered French linen serviettes and torchons.
•Using European antique silver plate flatware.
•Converting 18th century converted school desks into dining tables.
•Outfitting recycled furniture in French hemp.
•Offering a diverse selection of recycled classics, poetry, and cookbooks for diners to read.
•Dressing staff in 80-year-old French linen and chanvre aprons.
•Using one shared European-style sink for communal hand-washing.
•Using oversized antique French linen sheets for hand-drying.
•Using Green Mountain Energy for electricity.
•Using tank-less water heaters.
•Using American clay wall finish, free of paint and chemicals.
•Installing bookshelves made of compressed sawdust.
•Fashioning all of the wainscoting out of recycled wood.
•Using recycled doors from old temples and homes.
The principals at rise n°1 make a conscious effort to support the slow food movement and do what they can to help the environment.
Their commitment to “vert” is represented throughout the restaurant by:
•Using the freshest, organic ingredients.
•Employing local and regional vendors whenever possible.
•Partnering with aspiring chefs from Le Cordon Bleu Institute of Culinary Arts- Dallas.
•Growing herbs in an on-site herb garden •Utilizing renewable cork flooring.
•Using drinking glasses made from recycled wine bottles
