Dallas Greenwood may have only worked at Piguet’s Prime Time since August of 2023, but his experience in the meat processing and grilling industry goes back decades. Dallas is the next installment in our series of featuring employees on our blog.
Dallas has been a meat cutter and butcher since 1998 and at one point, owned Four State Meats in Big Cabin until it closed in 2019. He moved to Montana for a short time after that but moved back to the Northeast Oklahoma area. Carolyn Piguet, our founder, had been mentioning to him that she could use some help with her then-new restaurant, and in August of last year, he became our lead chef/head grill master.
“I run the hot side of the kitchen,” Dallas explained. “I make sure that everything runs smoothly and that the food gets out. I also hand cut all the steaks that run through the restaurant and catering.”
Dallas also helps in the processing when Carolyn harvests her cattle for the restaurant.
“That way, I know exactly what steaks I got,” he said. 
He also takes the trim from the trimming to make sausages, cold cuts, and other packaged meats for sale at the restaurant and use on the charcuterie boards.
“I’m hoping that this fall or spring to have the market up and going,” he said of the new market in the works at Piguet’s Prime Time.
When you ask Dallas what he loves most about his job, he says, “everything.” 
We asked him to expand on that and he said “we have the best crew in the world. Everyone works well together. We go out there (to the restaurant) to have fun and destress.”
Dallas added that he enjoys making the crew laugh, which we love!
We asked Carolyn what she loves about working the Dallas. She first spoke of his work ethic and how he takes pride in making sure that each guest has an amazing experience.
“He is the true example of an exceptional cook and management,” she said. “He goes the extra mile in each dish or steak he prepares. Quality is his ultimate goal in all he does and it shines through in each plate that leaves our kitchen.”
She also spoke highly of how well he works with the staff he manages. 
“He is the best manager of personnel,” Carolyn said. “He is always complimentary and supportive to everyone who works on the restaurant.