Chef Brockington Treats Every Dish Like a Mission — and He Never Misses the Target
Chef de Cuisine LaMarr Brockington is helping turn American Revelry into Dallas-Fort Worth's most talked-about table.
What happens when you take an Army veteran who's mastered strategic thinking under pressure and give him three decades to perfect his craft in some of Fort Worth's finest kitchens? You get Chef de Cuisine LaMarr Brockington — a culinary force who combines military discipline with fearless creativity, and whose Judges Special Award win at the Cookin' for Kids Celebrity Chef Cook Off proves he's got the metal to back it up.
As Executive Chef Denise Shavandy's second-in-command, Brockington is the tactical leader who executes her vision while running the daily operations of the kitchen. He creates the chef's features and soups that keep regulars coming back, manages the kitchen brigade with military precision, and collaborates with Chef Denise on developing new and innovative menu items. Think of it this way: Chef Brock makes sure every mission succeeds, every service runs smooth, and every dish that leaves the kitchen is battle-tested, perfectly executed, and ready to blow your mind.
We had the pleasure of interviewing him and what we learned proves that the best kitchens aren't just run on talent — they're run on strategy, discipline, and a damn good plan.
What's the dish that sparked your decades-long love affair with cooking?
When I got out of the Army, I was interested in going to culinary school and started cooking at home for my family. They always thought what I made was fancy — it wasn't really, but just food they hadn't had before. The looks on their faces and seeing them enjoying my food really inspired me.
Sum up your cooking style in just three words.
Flavorful, creative, thoughtful.
What's the most important lesson the Army taught you that you still use in the kitchen today?
Never let them see you sweat.
What's one ingredient or technique you're really excited about using right now?
Fermenting and pickling vegetables. It is not only a great way to create vibrant flavors, but also healthy, and an efficient preservation method.
If someone asked you to describe American Revelry's menu in one sentence, what would you say?
It's a little bit of everything so there's something for everyone to enjoy.
How does your military background play in how you approach the kitchen?
Always have a plan.
When you're cooking at home with your family, what's the one dish or meal you always come back to?
At home, I'm always cooking with my kids in mind, so classic kids' favorites like spaghetti are my go-to!
Quick shoutout moment: Who's had the biggest impact on your development as a chef?
Dena Shaskan, Denise Shavandy, Keith Hicks.
What's one dish at American Revelry you think guests absolutely need to experience?
Definitely the smoked Alabama chicken! It's a labor of love — first chickens get a dry seasoning rub we blend in-house. The following day, they go low and slow on the smoker for about five hours. For service, we crisp the skin in the fryer, and sprinkle with a little more seasoning, and finish with a drizzle of Alabama white sauce.
What's something you're eager to explore or master next in your culinary career?
I would love the opportunity to participate in more culinary competitions. It's fun, energizing, and challenging. It gets the creative juices flowing. I have had the chance to compete in Cooking for Kids, a celebrity-chef mystery basket competition, and was on stage with Chef Denise for Top Chef Fort Worth.
What's the most adventurous or unusual thing you've ever cooked or eaten?
We had a visiting guest chef from Mexico and she brought roasted, salted ants! I loved to snack on them like peanuts! They are kind of earthy with a little bit of acidity.
Strategy Meets Soul — And It Tastes Incredible
Chef Brockington runs the American Revelry kitchen with military precision, cooks with relentless creativity, and never loses sight of why he started: those faces around the dinner table, wide-eyed and happy. Working alongside Executive Chef Denise Shavandy, he's helping build something special — a restaurant where creativity meets discipline, where bold flavors meet consistent execution, where every meal feels like a mission accomplished.
If that's not a recipe for something special, we don't know what is.
Ready to taste what all the fuss is about?