Our Story

Ken started his culinary journey as a young teenager in a scratch-made pizza shop in a small Ohio town. Reflecting on those early days, Ken says, "The joy I could see and feel in people when serving them food was palpable."

In October 2023, Ken marked his first anniversary at Queenie’s. Being part of the team at Queenie’s, Ken treasures the family aspect. He says, "I am a Mama’s boy, through and through. Having Queenie herself join for drinks, dinner, or whatever else she wants is a true delight!"

When it comes to favorites on Queenie’s menu, Ken has a few favorites. He says, "The interplay of flavors and textures in our Roasted Garlic Stuffed Tenderloin makes it a clear number one for me, but a juicy bison ribeye topped with serrano lime butter is a damn tasty steak."

Chef Zack began his culinary journey much like many of us – through the joy of savoring delicious dishes! Professionally, his first role was a Prep Cook at the Hilton Anatole in Dallas. During this time, he attended culinary school at Le Cordon Bleu.

Since June 2022, Chef Zack has been an integral part of the Queenie’s team, finding Denton’s “melting pot” attributes to be one of his favorite things.  He says the city is “the perfect blend of familiar and new which is perfect for a restaurant like Queenie’s, since we take the same approach to our food and service.”

Chef Zack’s favorite dish on the menu? The grilled oysters! He says, “The combination of the sweet brininess of the cold water oysters, creamy manchego, and a kick from the serrano make for one perfect bite!”