With more than 30 years of experience from catering to fine dining, Chef Mallery Tuck has a passion for cooking that spans all genres of cuisine. After being classically trained at Texas State College, Chef Tuck served as an apprentice at the Mansion at Turtle Creek before starting his professional career in 1987 at the Dallas Holiday Inn. In just a few short years, he worked his way up to becoming the Hotel’s youngest executive chef ever. He has also worked alongside some of the best in the business including “The Father of Southwestern Cuisine,” Chef Dean Fearing of the Ritz Carleton Dallas. In more recent years, Chef Tuck has focused on corporate catering and his newest endeavor, The Dream Kitchen, a food truck promising “If you can imagine it, Chef Tuck can make it happen!”


Chef Tuck has been married for 27 years to his business manager and mixologist, Yolonda “Cookie” Tuck. Together, they have two sons, Mallery Tuck, Jr. and Malik. 


Business Manager

Yolonda Tuck (Cookie) is the Business Manager for her Chef husband of 27 years Mallery. Together they have two businesses - The Dream Kitchen, a mobile food truck, and a catering company which they have chosen to name after Chef simply called Mallery Tuck. Yolonda has over 31 years in the areas of travel, food service and hospitality industries. Married to a chef Yolonda has become a lover of food as well. They enjoy working together, she enjoys learning his culinary technics. Yolonda has learned to have a thick layer of skin thanks to the diligent instruction of her husband!